120 g shrimp (deveined, shelled and chopped)
120 g clam meat (chopped)
120 g squid (cleaned & chopped)
1 green chili pepper (chopped)
3 scallions (chopped)
1 tbsp chopped carrot
½ cup flour
½ cup potato starch
½ cup water
1 tbsp fish sauce
¼ tsp salt
½ tsp ground black pepper
2 tsp sesame oil
6 tbsp oil
The Seafood Pancake is a traditional Korean dish known as ‘Haemul Pajeon’. It is a fritter style pancake that is often enjoyed as a snack or side dish.
Not to be mistaken for a breakfast food, the Korean Seafood Pancake is a savory dish served with rice, or as a snack with beer or soju. Although variations of the seafood pancake recipes exist, the main ingredients that make up the traditional dish include eggs, scallions and an assortment of seafood meats.
The Seafood Pancake is often deliciously tasty on its own. However, adding a dipping sauce can tittilate your taste buds with joy. Mix soy sauce, rice vinegarm, sesame oil, garlic, scallions and sugar to create a special dipping sauce for your Korean Seafood Pancake.
A popular savory Korean dish, the Seafood Pancake is a very adaptable and versatile recipe. Get creative with the ingredients or experiment with kimchi and special dipping sauces to put your spin on the Seafood Pancake recipe.
The Korean Seafood Pancakes are a great snack to serve at parties and gatherings. Serve your seafood pancakes with cold beers or soju (Korean vodka) and your guests will love it!
The beauty of this dish lies in its versatility. Shrimp is the most widely used seafood of choice for the seafood pancake recipe. Experiment with clam meat, oysters and prawns in yours!
Try slicing your green chilies diagonally for that added kick of spice in your seafood pancake.
If you have ingredients leftover from frying the seafood pancakes, you can keep them in the fridge for one to two days. Fry them for a quick breakfast over the next two days. Make sure your pancake mixture and seafood are separately kept in airtight containers.
Prepare all the ingredients: Before you fry your seafood pancake, chop up all your ingredients - chilies, chives, calamari, squid rings and green onions. Mix your seafood ingredients with salt, onions, chives, potato starch and sesame oil in one bowl so that your cooking process can be smoother.
Make your dipping sauce before frying the seafood pancakes: Mix soy sauce, vinegar, water, chopped green onions, chopped red chilies to make a dipping sauce for these pancakes. You can add garlic if you like!
Transfer the cooked seafood pancakes onto a plate. Serve as a snack or as a side dish with dipping sauce.
Tried making the Korean Seafood Pancake? Share a photo with us on Asian Food Network's Instagram.