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.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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).
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.
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.
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