Spicy Seafood Pancake (Haemul Pajeon) with Soy Dipping Sauce

A savory Korean pancake filled with a delicious mix of shrimp, squid, and scallops, seasoned with a hint of spice. Served with a flavorful soy dipping sauce, perfect as an appetizer or snack.

Prep Time

20 minutes

Total Time

45 minutes

Calories

485 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.99/serving

Season:

☀️ Summer

Meal Type:

Breakfast•Snack•Dessert•Appetiser

Cuisine:

American

Main Ingredient:

Seafood

Mood:

Spicy

Ingredients

Servings

1cupAll-Purpose Flour

£0.20

0.3cupCornstarch(Adds crispiness)

£0.15

1cupWater(Adjust as needed for consistency)

1Egg(Lightly beaten)

£0.30

4Green Onions(Chopped, both white and green parts)

£0.60

0.5lbShrimp(Peeled, deveined, and chopped)

£4.00

0.5lbSquid(Cleaned and sliced into rings)

£2.50

0.3lbScallops(Chopped)

£3.50

1tspKorean Chili Flakes (Gochugaru)(Adjust to your spice preference)

£0.10

0.5tspSalt(To taste)

£0.01

3tbspVegetable Oil(For cooking)

£0.10

3tbspSoy Sauce(For dipping sauce)

£0.15

1tbspRice Vinegar(For dipping sauce)

£0.05

1tspSesame Oil(For dipping sauce)

£0.10

0.5tspSugar(For dipping sauce)

£0.01

1tspSesame Seeds(For dipping sauce and garnish, optional)

£0.05

1tbspChopped Green Onion(For dipping sauce, optional)

£0.15

Total Cost

£11.97

£2.99 per serving

Instructions

1.
In a large mixing bowl, whisk together the flour, cornstarch, water, egg, salt, and chili flakes until a smooth batter forms. Let it rest for 10 minutes.
2.
While the batter rests, prepare the dipping sauce. In a small bowl, combine the soy sauce, rice vinegar, sesame oil, sugar, sesame seeds, and chopped green onion (if using). Mix well and set aside.
3.
Add the chopped shrimp, squid, scallops, and green onions to the pancake batter. Mix gently to combine.
4.
Heat a large non-stick pan or skillet over medium heat. Add 1-2 tablespoons of vegetable oil to the pan.
5.
Pour half of the pancake batter into the hot pan, spreading it out evenly to form a thin pancake. Cook for 5-7 minutes on each side, or until golden brown and cooked through. You may need to add more oil to the pan during cooking to prevent sticking.
6.
Repeat the process with the remaining batter to make a second pancake.
7.
Slice the pancakes into wedges and serve hot with the soy dipping sauce.

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My Notes

Nutrition Information

Nutrition per serving (250g)

485 kcal / 2029 kJ

Carbs

39g

15% of RDA

Fat

23g

33% of RDA

Protein

30g

60% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

6 g

7% of RDA

Sodium

980 mg

43% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

Don't overcrowd the pan. Cook the pancakes in batches to ensure even cooking and crispiness.

Adjust the amount of chili flakes to your desired spice level.

For a vegetarian option, substitute the seafood with mushrooms or tofu.

The batter can be made ahead of time and stored in the refrigerator for up to 24 hours. Stir well before using.

Cooking Equipment

Large Mixing Bowl

Large Non-Stick Pan or Skillet

Spatula

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Don't overcrowd the pan. Cook the pancakes in batches to ensure even cooking and crispiness.

Adjust the amount of chili flakes to your desired spice level.

For a vegetarian option, substitute the seafood with mushrooms or tofu.

The batter can be made ahead of time and stored in the refrigerator for up to 24 hours. Stir well before using.

Spicy Seafood Pancake (Haemul Pajeon) with Soy Dipping Sauce

Ingredients

Instructions