Haemul Pajeon Korean Seafood Pancake Recipe

Flour: The base ingredient for the pancake batter, providing structure and texture.

Water: Combines with the flour to create the batter.

Eggs: Adds richness and helps bind the ingredients together.

Green onions: Adds a fresh, slightly sharp flavor and a bit of crunch.

Mixed seafood: A combination of shrimp, squid, and mussels, providing a variety of textures and flavors.

Soy sauce: Adds a salty, umami flavor to the batter.

Salt: Enhances the overall flavor of the pancake.

Vegetable oil: Used for frying the pancake, giving it a crispy exterior.

When making Haemul Pajeon, ensure that the batter is not too thick or too thin. The consistency should be similar to that of pancake batter, allowing it to spread evenly in the frying pan. If the batter is too thick, add a little more water; if too thin, add a bit more flour. This will help achieve a crispy texture on the outside while keeping the inside tender.

• all-purpose flour - Substitute with rice flour: Rice flour will give the pancake a slightly different texture but will still hold the ingredients together well and is commonly used in Korean cuisine.

• water - Substitute with sparkling water: Sparkling water can make the batter lighter and crispier.

• beaten eggs - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. This is a good vegan alternative that helps bind the ingredients.

• green onions - Substitute with leeks: Leeks have a similar flavor profile and texture, making them a suitable replacement.

• shrimp, squid, mussels mixed seafood - Substitute with tofu and mushrooms: For a vegetarian option, tofu and mushrooms can provide a similar texture and umami flavor.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that has a similar taste to soy sauce.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral flavor.

• vegetable oil - Substitute with sesame oil: Sesame oil adds a nutty flavor that complements the other ingredients well.

• Allow the pancakes to cool completely before storing. This prevents condensation, which can make them soggy.
• Place a sheet of parchment paper between each pancake to prevent them from sticking together.
• Store the pancakes in an airtight container or a resealable plastic bag. This helps maintain their freshness and prevents them from absorbing other odors in the refrigerator.
• For short-term storage, keep the pancakes in the refrigerator for up to 3 days.
• For longer storage, freeze the pancakes:
  1. Lay them flat on a baking sheet lined with parchment paper and freeze until solid, about 1-2 hours.
  2. Transfer the frozen pancakes to a resealable plastic bag or an airtight container. Label with the date to keep track of freshness.
• When ready to eat, reheat the pancakes:
  • For refrigerated pancakes, reheat in a frying pan over medium heat until warmed through and crispy, about 2-3 minutes per side.
  • For frozen pancakes, thaw in the refrigerator overnight or use the microwave defrost setting. Then, reheat in a frying pan as described above.
• Alternatively, reheat in the oven at 350°F (175°C) for 10-15 minutes, flipping halfway through, until they are hot and crispy.
• Serve immediately with your favorite dipping sauce to enjoy the full flavor and texture.

• Preheat your oven to 350°F (175°C). Place the Haemul Pajeon on a baking sheet lined with parchment paper. Bake for about 10 minutes, or until heated through and crispy.

• Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the pan. Place the pancake in the skillet and cook for 2-3 minutes on each side, or until warmed and crispy.

• For a quick microwave option, place the pancake on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Microwave on high for 1-2 minutes, checking halfway through to ensure even heating.

• Use an air fryer for a crispy finish. Preheat the air fryer to 350°F (175°C). Place the Haemul Pajeon in the basket and cook for 3-5 minutes, or until hot and crispy.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the pancake on the rack or a baking sheet and heat for about 5-7 minutes, or until warmed through and crispy.

• Mixing bowl: A large bowl used to combine the flour, water, and beaten eggs into a smooth batter.

• Whisk: A tool to mix the batter ingredients thoroughly, ensuring there are no lumps.

• Cutting board: A surface to cut the green onions and seafood into the required sizes.

• Knife: Used to cut the green onions into 2-inch pieces and to prepare the mixed seafood.

• Frying pan: A flat-bottomed pan to cook the pancake, ensuring even heat distribution for a crispy texture.

• Ladle: A tool to scoop and pour the batter into the frying pan evenly.

• Spatula: Used to flip the pancake, ensuring it cooks evenly on both sides.

• Paper towels: To drain excess oil from the cooked pancake, keeping it crispy.

• Measuring cups: To measure the flour and water accurately for the batter.

• Measuring spoons: To measure the soy sauce and salt precisely for seasoning the batter.

Prepare ingredients in advance: Chop green onions and seafood ahead of time to streamline the cooking process.

Use a non-stick pan: This reduces the need for excessive oil and makes flipping the pancake easier.

Pre-mix the batter: Combine flour, water, and eggs beforehand to save time when you're ready to cook.

Cook multiple pancakes at once: If you have a large enough pan, cook two or more pancakes simultaneously.

Use pre-cleaned seafood: Purchase pre-cleaned and pre-cut mixed seafood to avoid extra prep work.