Korean · Dinner
Crispy Seafood and Scallion Pancake
Haemul Pajeon with Rice and Banchan
Korean seafood and scallion pancake with squid, shrimp, and clam pan-fried until crisp at the edges, served with a soy-vinegar dipping sauce, rice, and a small kimchi side.
$$
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
645Calories
28gProtein
22gFat
78gCarbs
3gSugar
2gFiber
840mgSodium
185mgChol
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Instructions
1
Prep
Rinse rice until water runs clear. Combine rice with 240ml water. Halve scallions lengthwise, cut into 8cm batons. Whisk flour, potato starch, salt, pepper together. Pour ice water and beaten eggs into dry mix, stir into lumpy batter. Whisk soy sauce, rice vinegar, sesame oil, sesame seeds for dip. Have squid rings, chopped shrimp, clams ready.
2
Boil
Bring rice and water to a boil over high heat, cover, reduce to lowest heat. Cook 12 minutes until tender. Remove from heat, keep covered, rest 5 minutes off heat.
3
Fry 1
Heat 2 tbsp oil in a wide skillet (25–28cm diameter) over medium-high until shimmering. Lay half the scallion batons flat in a 20cm round, ladle half the batter over them. Scatter half the squid, shrimp, clams across top, spoon remaining batter over seafood. Repeat with remaining ingredients in a second skillet (or cook second pajeon after first is done).
4
Fry 2
Pan-fry over medium-high 4 minutes until underside turns deep golden and edges crisp. Add 1 tbsp oil around the edge, flip once. Fry second side 4 minutes until cooked through and crisp. Repeat for second pajeon if cooking sequentially.
5
Rest and plate
Slide pajeon onto a board, rest 60 seconds. Cut each into 6 wedges with kitchen shears. Plate alongside dipping sauce, bowls of rice, and kimchi side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 160g (5.6 oz) cleaned squid
- 140g (4.9 oz) raw peeled shrimp
- 100g (3.5 oz) shucked fresh clams
- 170g (6 oz) short-grain white rice
- 240ml (1 cup) water
- 120g (4.2 oz) scallion
- 140g (4.9 oz) all-purpose flour
- 40g (1.4 oz) potato starch
- 2 large eggs
- 200ml (3/4 cup + 2 tbsp) ice water
- 4 tbsp neutral oil
- 40ml (2.7 tbsp) soy sauce
- 20ml (1.3 tbsp) rice vinegar
- 2 tsp toasted sesame oil
- 120g (4.2 oz) aged kimchi
- 10g (2 tsp) toasted sesame seeds
- 1 tsp fine sea salt
- 0.5 tsp freshly ground black pepper