Korean Seafood Pancake (Haemul Pajeon) Hot Pot

A fun and interactive Korean meal featuring crispy seafood pancakes (Haemul Pajeon) simmered in a flavorful hot pot broth. Enjoy with a savory dipping sauce.

Prep Time

25 minutes

Total Time

65 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

4 items

Cost

£5.21/serving

Season:

☀️ Summer•🍂 Autumn•❄️ Winter

Meal Type:

Breakfast•Snack•Dessert•Soup

Cuisine:

American

Main Ingredient:

Seafood

Mood:

Spicy

Ingredients

Servings

1cupAll-purpose flour

£0.20

0.5cupRice flour(For extra crispiness, optional)

£0.40

2tablespoonsCornstarch(For extra crispiness, optional)

£0.15

1Egg(Large)

£0.30

1cupWater(Adjust for desired batter consistency)

0.5teaspoonSalt

£0.01

6Green onions(Cut into 3-inch pieces)

£0.75

0.5poundShrimp(Peeled, deveined, and chopped)

£4.00

0.5poundSquid(Cleaned and thinly sliced)

£3.50

0.3poundMussels(Steamed and shucked (or use clams))

£1.50

1teaspoonKorean chili flakes (gochugaru)(Optional, for a little spice)

£0.25

as neededVegetable oil(For frying the pancakes)

£0.50

6cupsDashi stock(Or chicken broth)

£2.00

2tablespoonsSoy sauce

£0.10

1tablespoonMirin(Optional)

£0.20

2clovesGarlic(Minced)

£0.10

1teaspoonGinger(Grated)

£0.15

1packageEnoki mushrooms

£1.00

8piecesShiitake mushrooms(Sliced)

£2.50

1blockTofu(Firm, cut into cubes)

£1.50

0.3Napa cabbage(Chopped)

£0.75

4tablespoonsDipping Sauce: Soy Sauce

£0.15

2tablespoonsDipping Sauce: Rice Vinegar

£0.20

1teaspoonDipping Sauce: Sugar

£0.02

1teaspoonDipping Sauce: Sesame Oil

£0.25

1tablespoonDipping Sauce: Green Onion(Chopped)

£0.15

1teaspoonDipping Sauce: Sesame Seeds

£0.10

0.5teaspoonDipping Sauce: Gochugaru (Korean Chili Flakes)(Optional)

£0.10

Total Cost

£20.83

£5.21 per serving

Instructions

1.
**Prepare the Pancake Batter:** In a large bowl, whisk together the all-purpose flour, rice flour (if using), cornstarch (if using), egg, water, and salt until smooth. Let the batter rest for at least 15 minutes.
2.
**Prepare the Seafood and Green Onions:** While the batter rests, prepare the seafood by chopping the shrimp and squid. Slice the green onions into 3-inch pieces.
3.
**Cook the Seafood Pancakes:** Heat a large skillet or griddle over medium heat. Add a generous amount of vegetable oil. Pour about 1/2 cup of batter onto the hot skillet for each pancake, spreading it thinly. Arrange green onions, shrimp, squid, and mussels on top of the batter. Sprinkle with a pinch of Korean chili flakes (if using). Cook for 3-4 minutes per side, or until golden brown and crispy. Transfer the cooked pancakes to a cutting board and cut into smaller, bite-sized pieces. Repeat until all batter and ingredients are used.
4.
**Prepare the Hot Pot Broth:** In a hot pot or large pot, combine the dashi stock (or chicken broth), soy sauce, mirin (if using), minced garlic, and grated ginger. Bring to a simmer over medium heat.
5.
**Assemble the Hot Pot:** Add the enoki mushrooms, shiitake mushrooms, tofu cubes, and Napa cabbage to the simmering broth. Simmer for about 5-7 minutes, or until the vegetables are slightly tender.
6.
**Add the Pancakes:** Gently add the cut-up seafood pancake pieces to the hot pot. Simmer for another 3-5 minutes, allowing the pancakes to absorb some of the broth's flavor.
7.
**Prepare the Dipping Sauce:** In a small bowl, whisk together soy sauce, rice vinegar, sugar, sesame oil, chopped green onion, sesame seeds, and gochugaru (if using).
8.
**Serve:** Serve the Korean Seafood Pancake Hot Pot hot, along with the dipping sauce. Let everyone enjoy the pancakes and broth directly from the pot.

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My Notes

Nutrition Information

Nutrition per serving (500g)

650 kcal / 2720 kJ

Carbs

65g

25% of RDA

Fat

25g

36% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

10 g

11% of RDA

Sodium

1800 mg

78% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

For extra crispy pancakes, use ice water in the batter.

Don't overcrowd the skillet when cooking the pancakes to ensure they crisp up nicely.

Adjust the amount of gochugaru (Korean chili flakes) in the dipping sauce to your preferred level of spiciness.

You can customize the hot pot ingredients with other vegetables like carrots, zucchini, or bean sprouts.

You can add rice cakes to the hot pot for added texture.

Cooking Equipment

Large mixing bowl

Large skillet or griddle

Hot pot or large pot

Serving plates

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For extra crispy pancakes, use ice water in the batter.

Don't overcrowd the skillet when cooking the pancakes to ensure they crisp up nicely.

Adjust the amount of gochugaru (Korean chili flakes) in the dipping sauce to your preferred level of spiciness.

You can customize the hot pot ingredients with other vegetables like carrots, zucchini, or bean sprouts.

You can add rice cakes to the hot pot for added texture.

Korean Seafood Pancake (Haemul Pajeon) Hot Pot

Ingredients

Instructions