Crispy and Delicious Seafood and Scallion Pancake (Haemul Pajeon) Golden Recipe
Crispy and Delicious Seafood and Scallion Pancake (Haemul Pajeon) Golden Recipe
Making a Generous Seafood and Scallion Pancake at Home
Let me guide you through making a crispy and delicious Haemul Pajeon at home, just like you’d get from a restaurant, easily and simply. Enjoy the wonderful combination of fresh seafood and scallions! Make it now!
Main Ingredients- 1 bunch of scallions (approx. 100g, washed clean and patted dry)
- 2 cups of pancake mix (approx. 200g)
- 1.5 cups of pre-packaged assorted seafood (approx. 150g, thawed and drained)
- Canola oil (generous amount)
- 1 large egg
- Water (approx. 1.5 – 2 cups, for adjusting batter consistency)
- Salt (optional, a pinch)
Cooking Instructions
Step 1
First, prepare the scallions. Wash them thoroughly, remove all excess water, and then cut them into bite-sized pieces, about 5-7cm long. Cutting them too short might cause them to fall apart when cooked, so aim for a moderate length.
Step 2
In a large bowl, combine the prepared scallions and the assorted seafood. It’s important to thaw and drain the seafood beforehand to prevent the batter from becoming too watery.
Step 3
Now, it’s time to make the batter. Add 2 cups of pancake mix to the bowl. For an even crispier texture, you can also mix flour and tempura powder instead of just pancake mix.
Step 4
To enhance the flavor and help the pancake puff up nicely, crack in 1 large egg.
Step 5
Gradually add water while mixing the pancake mix, seafood, and egg to create the batter. Adjusting the water amount is key to achieving the right consistency. If it’s too thin, the seafood will sink, and if it’s too thick, the pancake might turn out dense. A good consistency is when the batter flows smoothly off a spoon, but isn’t runny (about 1.5-2 cups of water). You can also add a pinch of salt to taste if desired.
Step 6
Heat a frying pan over medium heat and add a generous amount of canola oil. Plenty of oil is essential for achieving crispy edges on your seafood pancake.
Step 7
Pour one ladleful of the batter onto the heated pan and spread it out as thinly and widely as possible using a spatula or spoon. Make sure the seafood and scallions are evenly distributed to form the pancake.
Step 8
Cook over medium-low heat until the bottom is golden brown and crispy. Then, carefully flip the pancake with a spatula. Cook the other side until it’s also golden brown and crispy. This completes your delicious Haemul Pajeon! Be mindful of the heat to prevent burning.
