Seafood Scallion Pancake (Haemul Pajeon)
Seafood Scallion Pancake (Haemul Pajeon)
Ingredients
For the Batter
- 1 cup Korean pancake mix (buchim garu)
- 1 cup Korean frying mix (twigim garu)
- 2 cups cold water
- 2 ice cubes
For the Pancake
- 1 bunch green onions, large, trimmed
- 1/2 cup cooked shrimp
- 1/2 cup cooked scallops
- 1/4 cup olive oil, or other neutral oil, as needed for frying
Instructions
- 1
In a large bowl, combine the Korean pancake mix and Korean frying mix. Whisk together with a fork until well combined.
⏱️ 2 min
- 2
Gradually add the cold water to the dry ingredients, whisking continuously until a smooth, slightly watery batter forms. Ensure there are no lumps. Add the ice cubes to the batter to keep it cold.
⏱️ 3 min
- 3
Heat a large non-stick frying pan over medium-high heat. Pour a generous amount of olive oil (about 2 tablespoons) into the pan, ensuring the bottom is evenly coated.
⏱️ 2 min
- 4
Once the oil is hot, carefully lay the whole green onions flat across the bottom of the pan in a single layer.
⏱️ 1 min
- 5
Drizzle about half of the prepared batter evenly over the green onions in the pan. Immediately arrange the cooked shrimp and scallops on top of the batter.
⏱️ 2 min
- 6
Cook the pancake for 5-7 minutes, or until the bottom is golden brown and crispy and the edges begin to firm up. You may need to add a little more oil around the edges to help with crisping.
⏱️ 7 min
- 7
Carefully flip the pancake using a large spatula. Cook the second side for another 5-7 minutes, or until golden brown and cooked through. If making multiple pancakes, repeat steps 3-7, adding more oil as needed.
⏱️ 7 min
- 8
Transfer the cooked seafood scallion pancake to a serving plate. Cut into wedges and serve immediately with your favorite dipping sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Seafood Scallion Pancake (Haemul Pajeon)
For the Batter
- 1 cup Korean pancake mix (buchim garu)
- 1 cup Korean frying mix (twigim garu)
- 2 cups cold water
- 2 ice cubes
For the Pancake
- 1 bunch green onions, large, trimmed
- 1/2 cup cooked shrimp
- 1/2 cup cooked scallops
- 1/4 cup olive oil, or other neutral oil, as needed for frying
Instructions
- 1
In a large bowl, combine the Korean pancake mix and Korean frying mix. Whisk together with a fork until well combined.
⏱️ 2 min - 2
Gradually add the cold water to the dry ingredients, whisking continuously until a smooth, slightly watery batter forms. Ensure there are no lumps. Add the ice cubes to the batter to keep it cold.
⏱️ 3 min - 3
Heat a large non-stick frying pan over medium-high heat. Pour a generous amount of olive oil (about 2 tablespoons) into the pan, ensuring the bottom is evenly coated.
⏱️ 2 min - 4
Once the oil is hot, carefully lay the whole green onions flat across the bottom of the pan in a single layer.
⏱️ 1 min - 5
Drizzle about half of the prepared batter evenly over the green onions in the pan. Immediately arrange the cooked shrimp and scallops on top of the batter.
⏱️ 2 min - 6
Cook the pancake for 5-7 minutes, or until the bottom is golden brown and crispy and the edges begin to firm up. You may need to add a little more oil around the edges to help with crisping.
⏱️ 7 min - 7
Carefully flip the pancake using a large spatula. Cook the second side for another 5-7 minutes, or until golden brown and cooked through. If making multiple pancakes, repeat steps 3-7, adding more oil as needed.
⏱️ 7 min - 8
Transfer the cooked seafood scallion pancake to a serving plate. Cut into wedges and serve immediately with your favorite dipping sauce.
⏱️ 1 min