If you love crispy, savory pancakes packed with the fresh taste of seafood, you’re in for a treat! I love making this Korean Seafood Pancake at home—it’s easy to prepare, delicious, and perfect for a snack or meal.
Why You’ll Love This Recipe
Omelettes are undoubtedly one of my all-time favorite dishes. Their versatility never fails to surprise me, and I simply can’t resist any variation.
I shared the Italian Frittata recipe just a few days ago, and I’m still thinking about how satisfying it was to make and enjoy.
Korean Seafood Pancake
Today, I’m excited to share a recipe for Korean Seafood Pancake (Haemul Pajeon), which, in my opinion, is a type of omelette too.
This dish is a staple at Korean restaurants, and I always order it whenever I visit.
But guess what? It’s incredibly easy to make at home! What makes it so special is the perfect combination of seafood, vegetables, and eggs.
As it cooks, the savory aroma of the seafood, the freshness of the veggies, and the richness of the eggs come together, creating a dish that’s irresistibly delicious.
Let me walk you through the steps to make this flavorful pancake.
Dipping Sauce
Now, let’s talk about the dipping sauce—this is where the magic really happens.
While the Korean Seafood Pancake is absolutely delicious on its own, the dipping sauce is what truly takes it to the next level.
It’s packed with flavor and brings that extra layer of umami that perfectly complements the crispy, savory pancake.
What’s great about this sauce is its versatility. I use the same dipping sauce for hot pot as well! It’s so flavorful and adaptable.
Whether you’re pairing it with seafood pancakes, dumplings, or even grilling, it always adds that perfect balance of tangy, savory, and a little sweetness.
Ingredients:
- 6 fresh shrimp
- 150g squid
- 150g spring onions
- 1 red chili pepper
- 90g flour
- 20g potato starch
- black pepper and sea salt, to taste
- 2 eggs
Dipping Sauce Ingredients:
- Chopped onion, appropriate amount
- Minced garlic, appropriate amount
- 1 tbsp white sesame seeds
- 2 tbsp soy sauce
- 1 tbsp vinegar
- 1 tsp zero-calorie sweetener
- 1 tbsp sesame oil
- Water, appropriate amount
Instructions:
(1) Prepare the Ingredients:
- Prepare the seafood: Wash the fresh shrimp, peel and devein them. Clean the squid and cut it into small cubes. Place the prepared shrimp and squid in a bowl, sprinkle with black pepper and sea salt, and mix well. Marinate for about 15 minutes to allow the seafood to absorb the seasoning.
- Prepare the vegetables: Wash and cut the spring onions into segments, remove the seeds from the red chili pepper and slice it thinly. Chop the onion finely and mince the garlic. Set aside in small bowls.
(2) Prepare the Dipping Sauce:
- In a small bowl, add the chopped onion, minced garlic, white sesame seeds, 2 tbsp soy sauce, 1 tbsp vinegar, 1 tsp zero-calorie sweetener, and 1 tbsp sesame oil. Then, add a little water and mix well.
(3) Prepare the Batter:
- In a large bowl, crack 2 eggs and beat them with chopsticks until well mixed.
- In another bowl, add 90g flour, and 20g potato starch, and season with black pepper and sea salt to taste.
- Slowly pour in 150g water, stirring continuously until the batter becomes smooth and free of lumps.
(4) Fry the Seafood Scallion Pancake:
- Preheat the electric griddle. Once preheated, lightly spray a thin layer of oil on the plate of the griddle.
- Dip the spring onion segments into the batter to coat each piece evenly. Place the coated spring onion segments onto the griddle, arranging them evenly to form the base layer of the pancake. Keep the heat low at this point.
- Coat the marinated squid cubes and shrimp one by one with batter, then layer them on top of the spring onions. Garnish with the sliced red chili pepper to add color and texture.
- Pour the beaten egg mixture evenly over the seafood and vegetables. Spray a thin layer of oil on top, close the griddle lid, and cook on low heat for 3-4 minutes.
- After 3-4 minutes, open the lid, increase the heat to medium, and cook for another 3-4 minutes until both sides of the seafood scallion pancake turn golden and crispy.
(5) Serve the Pancake:
Carefully remove the cooked seafood scallion pancake from the electric griddle and place it on a cutting board. Cut it into small pieces according to personal preference for easier serving. Serve with the prepared dipping sauce, and enjoy a delicious and healthy seafood scallion pancake!
Frequently Asked Questions
Q: Can I use other seafood for this recipe?
A: Absolutely! You can substitute the shrimp and squid with other seafood like scallops, mussels, or even fish. Just make sure to adjust the cooking time accordingly.
Q: What can I use if I don‘t have an electric griddle?
A: You can easily make this pancake in a large frying pan or skillet. Just follow the same instructions and cook on medium heat, flipping the pancake when needed to ensure both sides get crispy.
Q: Can I make this in advance?
A: While this pancake is best served fresh, you can prepare the batter and marinate the seafood in advance. When you’re ready to cook, just follow the rest of the steps!
Korean Seafood Pancake (Haemul Pajeon)
Ingredients
- 6 fresh shrimp
- 150 g squid
- 150 g spring onions
- 1 red chili pepper
- 90 g flour
- 20 g potato starch
- black pepper and sea salt to taste
- 2 eggs
Dipping Sauce Ingredients:
- Chopped onion appropriate amount
- Minced garlic appropriate amount
- 1 tbsp white sesame seeds
- 2 tbsp soy sauce
- 1 tbsp vinegar
- 1 tsp zero-calorie sweetener
- 1 tbsp sesame oil
- Water appropriate amount
Instructions
(1) Prepare the Ingredients:
- Prepare the seafood: Wash the fresh shrimp, peel and devein them. Clean the squid and cut it into small cubes. Place the prepared shrimp and squid in a bowl, sprinkle with black pepper and sea salt, and mix well. Marinate for about 15 minutes to allow the seafood to absorb the seasoning.
- Prepare the vegetables: Wash and cut the spring onions into segments, remove the seeds from the red chili pepper and slice it thinly. Chop the onion finely and mince the garlic. Set aside in small bowls.
(2) Prepare the Dipping Sauce:
- In a small bowl, add the chopped onion, minced garlic, white sesame seeds, 2 tbsp soy sauce, 1 tbsp vinegar, 1 tsp zero-calorie sweetener, and 1 tbsp sesame oil. Then, add a little water and mix well.
(3) Prepare the Batter:
- In a large bowl, crack 2 eggs and beat them with chopsticks until well mixed.
- In another bowl, add 90g flour, and 20g potato starch, and season with black pepper and sea salt to taste.
- Slowly pour in 150g water, stirring continuously until the batter becomes smooth and free of lumps.
(4) Fry the Seafood Scallion Pancake:
- Preheat the electric griddle. Once preheated, lightly spray a thin layer of oil on the plate of the griddle.
- Dip the spring onion segments into the batter to coat each piece evenly. Place the coated spring onion segments onto the griddle, arranging them evenly to form the base layer of the pancake. Keep the heat low at this point.
- Coat the marinated squid cubes and shrimp one by one with batter, then layer them on top of the spring onions. Garnish with the sliced red chili pepper to add color and texture.
- Pour the beaten egg mixture evenly over the seafood and vegetables. Spray a thin layer of oil on top, close the griddle lid, and cook on low heat for 3-4 minutes.
- After 3-4 minutes, open the lid, increase the heat to medium, and cook for another 3-4 minutes until both sides of the seafood scallion pancake turn golden and crispy.
(5) Serve the Pancake:
- Carefully remove the cooked seafood scallion pancake from the electric griddle and place it on a cutting board. Cut it into small pieces according to personal preference for easier serving. Serve with the prepared dipping sauce, and enjoy a delicious and healthy seafood scallion pancake!