Photo of Haemul pajeon (Korean seafood pancake) by WW

Haemul pajeon (Korean seafood pancake)

7
6
6
SmartPoints® value per serving
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Easy
Pajeon refers to a crisp, savory pancake that’s a popular snack or bar food in Korea; haemul pajeon features seafood. We call for shrimp and scallops here, but you could also use mussels, clams, oysters, or squid. You could also pick up a package of frozen seafood mix from your fish market or supermarket; just be sure to pat the seafood dry after thawing. We use long scallion pieces here for a traditional pajeon look, but you could also chop them and stir them into the batter. Flipping the pancake can be tricky; try our alternative method in step 4 to make it a little easier.

Ingredients

Cooking spray

4 spray(s)

Low sodium soy sauce

2 Tbsp

Water

1 Tbsp

Rice vinegar

1½ tsp

Toasted sesame oil

½ tsp

Unsalted toasted sesame seeds

½ tsp

All-purpose flour

cup(s)

Cornstarch

cup(s)

Kosher salt

¼ tsp

Water

1 cup(s), ice-cold

Canola oil

2 Tbsp, divided

Uncooked scallion(s)

8 medium, trimmed and cut into 6-in-long pieces (cut thicker ends in half lengthwise)

Fresno chile

1 medium, or red jalapeño pepper, thinly sliced

Uncooked shrimp

8 oz, peeled, deveined, and coarsely chopped

Uncooked scallop(s)

8 oz, bay, coarsely chopped

Instructions

  1. Preheat the oven to 200°F. Place a wire rack in a large sheet pan.
  2. In a small bowl, stir the soy sauce, water, vinegar, sesame oil, and sesame seeds; set aside. In a medium bowl, whisk together the flour, cornstarch, and salt. Whisk in ice water until smooth. (Batter should be thin.)
  3. Coat a large nonstick skillet with cooking spray. Heat the pan over medium-high heat. Add 1½ tsp canola oil to pan, spreading oil in the center of the pan. Arrange one-fourth of the scallions in the pan, keeping the pieces parallel to each other in the center of the pan. Sprinkle with one-fourth of the chile slices and one-fourth of the seafood. Drizzle ⅓ cup batter over mixture, shaping into a 6- to 7-in circle. Cook until crisp and lightly browned on bottom, 3 to 4 minutes.
  4. Slide a large, thin spatula under the pancake, and carefully flip over. (Alternatively, slide the spatula under the pancake and lift it up off of the skillet. Turn the skillet upside down over the spatula and gently press down to make contact with the top of the pancake. Turn the skillet and pancake over together.) Cook until lightly browned on the other side, 3 to 4 minutes. Place the cooked pancake on the rack and place the pan in the oven to keep warm. Repeat process with the remaining canola oil, scallions, chile, seafood, and batter to make 4 pancakes total. Serve with sauce.
  5. Serving size: 1 pancake and about 1 tbsp sauce