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Crispy Korean Seafood Scallion Pancake (Haemul Pajeon with Soy Dipping Sauce)
The iconic rainy-day savory feast of Korea: whole stalks of green scallions griddled in a super-crisp, light batter studded with tender calamari and prawns, pan-fried to golden perfection and served with savory dipping sauce.
Prep
15 min
Cook
15 min
Total
30 min
Ingredients
servings
4
- Fresh scallions/green onions, washed and kept long200 g
- All-purpose wheat flour120 g
- Rice flour or cornstarch for crispiness40 g
- Raw peeled prawns, chopped120 g
- Cleaned squid, cut into thin rings120 g
- Ice-cold water200 ml
- Fresh egg, beaten1 pc
- Vegetable oil for frying4 tbsp
- Fine saltĀ½ tsp
Preparation Steps
1
Whisk flour, rice flour, salt, and ice-cold water together into a thin, lump-free batter.
3 min timer
2
Heat 2 tbsp oil in wide skillet over medium-high; arrange scallion stalks parallel in a dense layer across pan.
2 min timer
3
Ladle batter evenly over scallions, scatter seafood on top, and drizzle beaten egg over surface. Fry 5 mins until crisp underneath.
5 min timer
4
Flip pancake boldly, swirl remaining oil around edges, and press down with spatula for 4 mins until both sides are golden and crisp.
4 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
340
Protein
18g
Carbohydrates
38g
Fat
14g
Allergens
GlutenEggsCrustaceansMolluscs
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
