Haemeul-Pajeon (Korean Seafood Pancake)
Haemeul-Pajeon (Korean Seafood Pancake)
Ingredients
For the Pancakes
- 8 sheets rice paper
- 1 bunch green onions, chopped
- 1 1/2 cups seafood mix, such as scallop, oysters, shrimp, and octopus pieces
- 1/2 onion, diced
- 1 tablespoon minced garlic, from frozen cubes or fresh
- 1 tablespoon cornstarch
- 1/2 teaspoon black pepper
- 2 tablespoons oil, for cooking, divided
For the Dipping Sauce
- 1/4 cup soy sauce
- 1 teaspoon sesame seeds
- 1/2 teaspoon gochugaru, (Korean red pepper flakes)
Instructions
- 1
In a small bowl, combine the soy sauce, sesame seeds, and gochugaru. Stir thoroughly to mix. Set aside.
⏱️ 2 min
- 2
Place the seafood mix on a paper towel to absorb excess moisture. Gently press the seafood with your hands to remove more water.
⏱️ 3 min
- 3
In a medium bowl, add the diced onion, the prepared seafood mix, minced garlic, cornstarch, and black pepper.
⏱️ 3 min
- 4
Using a gloved hand or a spoon, thoroughly mix all the ingredients in the bowl until well combined.
⏱️ 2 min
- 5
Heat 1/2 tablespoon of oil in a large non-stick frying pan over medium heat.
⏱️ 1 min
- 6
Submerge one sheet of rice paper in warm water for about 10-15 seconds, or until it softens. Carefully place the softened rice paper flat in the heated frying pan.
⏱️ 1 min
- 7
Arrange a quarter of the chopped green onions evenly over the rice paper in the pan.
⏱️ 1 min
- 8
Spoon a quarter of the prepared seafood mixture evenly over the green onions. Spread it out with a spatula to form a thin layer.
⏱️ 2 min
- 9
Submerge a second sheet of rice paper in warm water until it softens. Carefully place this second softened rice paper on top of the seafood mixture, pressing down gently to encapsulate the filling.
⏱️ 1 min
- 10
Cook the pancake for 4-6 minutes, or until the bottom is crispy and golden brown.
⏱️ 5 min
- 11
Using a spatula, carefully flip the pancake. Continue to cook for another 4-6 minutes, or until the second side is also crispy and golden brown.
⏱️ 5 min
- 12
Remove the cooked pancake from the pan and place it on a cutting board. Repeat steps 5-11 for the remaining three pancakes, adding 1/2 tablespoon of oil for each new pancake.
⏱️ 1 min
- 13
Cut each pancake into desired pieces and serve immediately with the prepared dipping sauce.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Haemeul-Pajeon (Korean Seafood Pancake)
For the Pancakes
- 8 sheets rice paper
- 1 bunch green onions, chopped
- 1 1/2 cups seafood mix, such as scallop, oysters, shrimp, and octopus pieces
- 1/2 onion, diced
- 1 tablespoon minced garlic, from frozen cubes or fresh
- 1 tablespoon cornstarch
- 1/2 teaspoon black pepper
- 2 tablespoons oil, for cooking, divided
For the Dipping Sauce
- 1/4 cup soy sauce
- 1 teaspoon sesame seeds
- 1/2 teaspoon gochugaru, (Korean red pepper flakes)
Instructions
- 1
In a small bowl, combine the soy sauce, sesame seeds, and gochugaru. Stir thoroughly to mix. Set aside.
⏱️ 2 min - 2
Place the seafood mix on a paper towel to absorb excess moisture. Gently press the seafood with your hands to remove more water.
⏱️ 3 min - 3
In a medium bowl, add the diced onion, the prepared seafood mix, minced garlic, cornstarch, and black pepper.
⏱️ 3 min - 4
Using a gloved hand or a spoon, thoroughly mix all the ingredients in the bowl until well combined.
⏱️ 2 min - 5
Heat 1/2 tablespoon of oil in a large non-stick frying pan over medium heat.
⏱️ 1 min - 6
Submerge one sheet of rice paper in warm water for about 10-15 seconds, or until it softens. Carefully place the softened rice paper flat in the heated frying pan.
⏱️ 1 min - 7
Arrange a quarter of the chopped green onions evenly over the rice paper in the pan.
⏱️ 1 min - 8
Spoon a quarter of the prepared seafood mixture evenly over the green onions. Spread it out with a spatula to form a thin layer.
⏱️ 2 min - 9
Submerge a second sheet of rice paper in warm water until it softens. Carefully place this second softened rice paper on top of the seafood mixture, pressing down gently to encapsulate the filling.
⏱️ 1 min - 10
Cook the pancake for 4-6 minutes, or until the bottom is crispy and golden brown.
⏱️ 5 min - 11
Using a spatula, carefully flip the pancake. Continue to cook for another 4-6 minutes, or until the second side is also crispy and golden brown.
⏱️ 5 min - 12
Remove the cooked pancake from the pan and place it on a cutting board. Repeat steps 5-11 for the remaining three pancakes, adding 1/2 tablespoon of oil for each new pancake.
⏱️ 1 min - 13
Cut each pancake into desired pieces and serve immediately with the prepared dipping sauce.
⏱️ 2 min