Easy Seafood Scallion Korean Pancake Without Pancake Mix
353kcal
Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup potato starch
- 1/2 tsp salt
- 1 cup water
- 2 handfuls green onions
- 100 g seafood mix
- 5 tbsp cooking oil (more is better for crispy texture)
- 1 egg
Dipping Sauce
- 2 tbsp soy sauce
- 2 tbsp water
- 2 tbsp vinegar
- 1 tbsp sugar
- 2 small chili peppers (optional)
- 1 pinch sesame seeds
Equipment
- 1 Mixing bowl
- 1 Whisk
- 1 Cutting board & knife
- Measuring cups & spoons
- 1 Spatula
- 1 Small bowl for dipping sauce
Method
Prepare the Batter
- In a mixing bowl, combine 3/4 cup all-purpose flour, 1/4 cup potato starch, 1/2 tsp salt, and 1 cup water. Mix well until smooth.
Prepare Ingredients
- Cut 2 handfuls green onions into 3cm (1-inch) pieces.
- Soak the 100 g seafood mix in vinegar water for a few minutes to remove any fishy odor. Rinse thoroughly and drain.
Cook the Pancake
- Heat 5 tbsp cooking oil in a non-stick pan over medium-low heat. Pour in the batter and spread evenly.
- Place the green onions and seafood on top of the batter.
- Beat 1 egg and drizzle it evenly over the pancake.
Flip & Cook
- When the bottom turns golden brown (about 70% cooked), carefully flip the pancake using a spatula.
- Cook the other side until fully golden brown. Keep the heat medium-low to low to prevent the egg from burning.
Make the Dipping Sauce
- While the pancake is cooking, mix 2 tbsp soy sauce, 2 tbsp water, 2 tbsp vinegar, 1 tbsp sugar, 2 small chili peppers (optional), and 1 pinch sesame seeds in a small bowl.
Seafood Scallion Korean Pancake (Haemul Pajeon 해물파전)
- 잘 먹겠습니다! Jal meokgetseumnida!
- This is the chewy version of the pancake. If you prefer a crispier texture, use pancake mix or glutinous rice flour instead of potato starch. I’ve listed alternative ingredients in detail in the blog post above.
- Slice the pancake into pieces and dip in the sauce. For extra spice, place the chili peppers from the sauce on top of the pancake before eating.
