Haemul Pajeon Korean Seafood Pancake Recipe

Flour: The base of the batter, providing structure and texture.

Water: Helps to create a smooth batter when mixed with flour.

Egg: Adds richness and helps bind the ingredients together.

Green onions: Adds a fresh, slightly spicy flavor to the pancake.

Shrimp: Provides a sweet and tender seafood element.

Squid: Adds a chewy texture and a mild seafood flavor.

Vegetable oil: Used for frying the pancake to a crispy, golden brown.

When preparing green onions for Haemul Pajeon, ensure they are cut into uniform 2-inch pieces. This allows for even cooking and a consistent texture throughout the pancake. Additionally, when mixing the batter, avoid overmixing to prevent the pancake from becoming tough. A few lumps in the batter are perfectly fine and will not affect the final product.

• all-purpose flour - Substitute with rice flour: Rice flour can provide a similar texture and is often used in Korean pancakes for a slightly crispier finish.

• cold water - Substitute with sparkling water: Sparkling water can make the batter lighter and fluffier due to the carbonation.

• large egg - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace one egg. This is a good vegan alternative that helps bind the ingredients together.

• green onions - Substitute with leeks: Leeks have a similar flavor profile and texture, making them a suitable substitute for green onions.

• peeled and chopped shrimp - Substitute with chopped fish fillet: A firm white fish like cod or haddock can mimic the texture and flavor of shrimp in the pancake.

• cleaned and chopped squid - Substitute with chopped scallops: Scallops have a similar texture and mild flavor, making them a good alternative to squid.

• vegetable oil - Substitute with sesame oil: Sesame oil adds a nutty flavor that complements the other ingredients in the pancake.

• Allow the pancake to cool completely before storing. This prevents condensation, which can make the pancake soggy.
• For short-term storage, place the pancake in an airtight container and refrigerate. It will stay fresh for up to 2 days.
• To freeze, layer the pancake between sheets of parchment paper to prevent sticking. Place the layered pancake in a freezer-safe bag or container.
• Label the container with the date to keep track of freshness. The pancake can be frozen for up to 2 months.
• When ready to eat, thaw the pancake in the refrigerator overnight.
• Reheat the pancake in a skillet over medium heat until warmed through and crispy. Alternatively, you can reheat in an oven at 350°F (175°C) for about 10 minutes.
• Avoid microwaving as it can make the pancake rubbery.

• Oven Method: Preheat your oven to 350°F (175°C). Place the pancake on a baking sheet lined with parchment paper. Heat for about 10-15 minutes or until the pancake is warmed through and crispy. This method helps maintain the pancake's texture.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the pan. Place the pancake in the skillet and cook for 2-3 minutes on each side until it is heated through and crispy. This method is quick and keeps the pancake crispy.

• Microwave Method: Place the pancake on a microwave-safe plate. Cover it with a damp paper towel to prevent it from drying out. Microwave on high for 1-2 minutes or until heated through. Note that this method may make the pancake less crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the pancake in the air fryer basket in a single layer. Heat for about 5-7 minutes or until the pancake is crispy and warmed through. This method is great for retaining crispiness.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the pancake on the toaster oven tray. Heat for about 10 minutes or until the pancake is warmed through and crispy. This method is convenient for small portions.

• Mixing bowl: Use this to combine the flour, cold water, and egg, ensuring a smooth batter.

• Whisk: Essential for mixing the batter until smooth and lump-free.

• Cutting board: Provides a stable surface for cutting the green onions, shrimp, and squid.

• Knife: Necessary for chopping the green onions, shrimp, and squid into appropriate sizes.

• Frying pan: Used to cook the pancake, ensuring it gets evenly browned and crispy.

• Spatula: Helps in spreading the batter evenly in the pan and flipping the pancake to cook both sides.

• Measuring cup: Ensures accurate measurement of the flour and water for the batter.

• Measuring spoons: Useful for measuring the vegetable oil for frying.

Prepare ingredients in advance: Chop the green onions, shrimp, and squid ahead of time and store them in the fridge.

Use pre-mixed batter: Consider using a pre-mixed pancake batter to save time on measuring and mixing.

Cook multiple pancakes: If you have a large pan, cook multiple pancakes at once to reduce cooking time.

Preheat the pan: Make sure the frying pan is hot before adding the batter to ensure even cooking.

Use a food processor: Quickly chop the seafood and vegetables using a food processor.