Haemul Pajeon

A golden, crispy pancake where whole scallions intertwine with seared squid and shrimp. The exterior snaps under the bite while the center remains tender, infused with seafood juices and the aroma of toasted onions.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 1069
• Protein: 54 g
• Carbs: 98 g
• Fat: 49 g

Ingredients

• 300 g Wheat flour ( sifted )
• 100 g Rice flour ( for crispiness )
• 500 ml dashi stock ( very cold )
• 2 piece Egg ( beaten )
• 200 g Scallion or chives ( whole, trimmed to pan size )
• 200 g Shrimp ( peeled and halved )
• 200 g Loligo vulgaris ( cleaned and cut into thin strips )
• 2 piece Thai chili ( thinly sliced )
• 8 tbsp Peanut oil ( for frying )
• 6 tbsp Korean soy sauce ( for the sauce )
• 2 tbsp Rice vinegar ( for the sauce )
• 2 tsp Sesame oil ( for the sauce )
• 2 tsp White sugar ( for the sauce )
• 2 tsp gochugaru ( Korean chili flakes )
• 2 tsp sesame seeds ( toasted )
• 200 g Roasted soybean powder (Kong-garu)

Instructions

1. Batter preparation

   In a mixing bowl, combine the wheat flour, rice flour, buchim-garu, and the egg. Gradually pour in the cold dashi broth while whisking. The batter should be smooth and coat the spoon like a thick pancake batter.

2. Cutting the toppings

   Cut the scallions to the size of your pan. Slice the squid into thin strips and the shrimp in half lengthwise. Seed and mince the Thai chili.

3. Searing the vegetables

   Heat the peanut oil in a non-stick pan until very hot. Arrange the scallions parallel to each other to form a tight mat. Let sizzle for 30 seconds.

4. Assembly and cooking

   Pour the batter evenly over the scallions. Distribute the seafood and chili on top. Press down lightly with a spatula. When the edges are dry and golden, flip with a quick motion. The side should be deep brown and crispy.

5. Dipping sauce

   Mix the soy sauce, rice vinegar, sesame oil, sugar, gochugaru, and sesame seeds in a bowl. The balance should be salty, acidic, and slightly spicy.

Chef's tips

• Use ice-cold water or broth to create a thermal shock that will make the batter ultra-crispy.
• Don't skimp on the oil: it's what fries the surface and gives that inimitable crunch.
• Press down firmly with the spatula during cooking so the seafood embeds into the batter.

Storage

Eat immediately to preserve the crunch. Does not reheat well.