Crispy and Tender Seafood Pancake (Haemul Pajeon)
Homemade Delicious Seafood Pancake: A Step-by-Step Guide
Experience the perfect seafood pancake with a crispy exterior and a tender, moist interior. This recipe ensures no burning and results in a wonderfully soft texture, showcasing the delightful combination of fresh seafood and crisp green onions.
Main Ingredients
- 1 bunch fresh green onions
- Generous amount of scallops
- 1/2 cup all-purpose flour
- 1/2 cup pancake mix (buchim garu)
- 1 cup anchovy broth (or water if unavailable)
- 1 egg
Dipping Sauce Ingredients
- 2 Tbsp soy sauce
- 1/2 Tbsp red chili flakes (gochugaru)
- 1/2 Tbsp minced garlic
- 1/2 Tbsp plum extract (maesilcheong)
- 1/2 Tbsp sesame oil
- Pinch of toasted sesame seeds
- Chopped green onions for garnish
- 2 Tbsp soy sauce
- 1/2 Tbsp red chili flakes (gochugaru)
- 1/2 Tbsp minced garlic
- 1/2 Tbsp plum extract (maesilcheong)
- 1/2 Tbsp sesame oil
- Pinch of toasted sesame seeds
- Chopped green onions for garnish
Cooking Instructions
Step 1
This seafood pancake is best enjoyed immediately after cooking while it’s hot! Prepare it so you can savor it warm.
Step 2
Today, we’re using not just fresh red scallops but also plump golden scallops. Fresh seafood truly elevates the flavor of the pancake.
Step 3
Now, let’s clean and prepare the scallops. In a pot, combine 1 cup of water and 1 Tbsp of coarse sea salt, add the scallops, and let them purge in the refrigerator for at least 2 hours. Scrub the shells clean with a brush. Gently push the scallop meat to one side of the shell with a knife, and then cut off any empty shell pieces for a neat presentation.
Step 4
We’ll briefly cook the scallops to make them tender. If your steamer is shallow, add a little water to a pot, place the scallops inside, cover, and steam for about 5 minutes. Be careful not to overcook, as they can become tough.
Step 5
Time to make the pancake batter! Wash the green onions thoroughly and cut them into lengths of about 10 cm. If the white parts are thick, slice them in half lengthwise for a better texture when cooked. In a bowl, combine 1/2 cup all-purpose flour, 1/2 cup pancake mix, and 1 cup of cool anchovy broth. Mix well until smooth, ensuring there are no lumps. If you don’t have anchovy broth, cold water works just fine.
Step 6
Let’s start cooking the pancake! First, coat the cut green onions evenly with the prepared batter. Heat a generous amount of cooking oil in a pan and arrange the batter-coated green onions attractively. Place the lightly cooked scallops on top, then cover with more green onions and batter. Finally, pour the beaten egg over the entire pancake, adding an extra coating of batter over the green onions and scallops. This ensures everything sticks together beautifully and makes for a richer pancake.
Step 7
Cook over medium-low heat until golden brown on both sides. Carefully flip the pancake using a wide spatula. Add a little more cooking oil if needed, and cook until crispy all over. Once cooked, use scissors to cut it into neat squares. Cutting it like making slits will result in a prettier presentation and make it easier to eat.
Step 8
Serve with the delicious homemade dipping sauce. Making the sauce is simple! In a small bowl, combine 2 Tbsp soy sauce, 1/2 Tbsp red chili flakes, 1/2 Tbsp minced garlic, 1/2 Tbsp plum extract, and 1/2 Tbsp sesame oil. Mix well. Finally, sprinkle with toasted sesame seeds and garnish with finely chopped green onions. Enjoy!
