Haemul Pajeon Korean Seafood Pancake Recipe

Flour: The base of the pancake batter, providing structure and texture.

Water: Combines with the flour to create the batter.

Eggs: Adds richness and helps bind the ingredients together.

Seafood mix: A combination of shrimp, squid, and clams for a variety of flavors and textures.

Green onions: Adds a fresh, sharp flavor that complements the seafood.

Soy sauce: Provides a salty, umami flavor to the batter.

Salt: Enhances the overall taste of the pancake.

Vegetable oil: Used for frying the pancake to achieve a crispy texture.

When preparing seafood for Haemul Pajeon, ensure that the shrimp and squid are cut into uniform, bite-sized pieces. This not only ensures even cooking but also makes the pancake easier to eat. Additionally, pat the seafood dry with a paper towel before adding it to the batter to prevent excess moisture, which can make the pancake soggy.

• all-purpose flour - Substitute with rice flour: Rice flour will give the pancake a slightly different texture but will keep it gluten-free and closer to traditional Korean pancakes.

• water - Substitute with sparkling water: Sparkling water can make the batter lighter and crispier.

• large beaten eggs - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg. This is a good vegan alternative that helps bind the ingredients.

• shrimp, squid, clams seafood mix - Substitute with tofu and mushrooms: For a vegetarian option, use firm tofu and a mix of shiitake and oyster mushrooms to mimic the texture and umami flavor of seafood.

• green onions - Substitute with leeks: Leeks have a similar flavor profile and can be used in the same way as green onions.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar taste.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and will provide a slightly different mineral flavor.

• vegetable oil - Substitute with sesame oil: Sesame oil will add a nutty flavor that complements the other ingredients well.

• Allow the Haemul Pajeon to cool completely before storing. This prevents condensation, which can make the pancake soggy.

• Place the cooled pancakes in an airtight container. If stacking multiple pancakes, separate each layer with parchment paper to prevent sticking.

• Store the container in the refrigerator for up to 3 days. Reheat in a frying pan over medium heat until warmed through and crispy.

• For longer storage, freeze the pancakes. Lay them flat on a baking sheet lined with parchment paper and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the pancakes to a freezer-safe bag or container. Label with the date for easy reference. They can be stored in the freezer for up to 2 months.

• To reheat from frozen, place the pancakes in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until heated through and crispy. Alternatively, you can reheat them in a frying pan over medium heat.

• Avoid microwaving the pancakes as it can make them rubbery and less crispy.

• Oven Method: Preheat your oven to 350°F (175°C). Place the pancakes on a baking sheet lined with parchment paper. Heat for about 10-15 minutes until they are warmed through and regain some crispiness. This method helps maintain the texture without making them soggy.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of vegetable oil. Place the pancakes in the skillet and cook for 2-3 minutes on each side until they are heated through and crispy. This method is quick and keeps the pancakes crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the pancakes in a single layer in the air fryer basket. Heat for 5-7 minutes, flipping halfway through, until they are hot and crispy. This method is great for achieving a crispy exterior.

• Microwave Method: Place the pancakes on a microwave-safe plate. Cover with a damp paper towel to prevent them from drying out. Microwave on high for 1-2 minutes until heated through. Note that this method may not retain the crispiness as well as the others.

• Steaming Method: If you prefer a softer texture, you can steam the pancakes. Place them in a steamer basket over boiling water and steam for about 5 minutes until they are heated through. This method will make the pancakes soft and tender.

• Mixing bowl: Used to combine the flour, water, and beaten eggs into a smooth batter.

• Whisk: Helps in mixing the batter ingredients thoroughly to achieve a smooth consistency.

• Cutting board: Provides a stable surface for cutting the green onions into 2-inch pieces.

• Knife: Essential for cutting the green onions and any other ingredients that need to be prepped.

• Measuring cup: Ensures accurate measurement of the flour and water.

• Tablespoon: Used to measure the vegetable oil for frying and the soy sauce for the batter.

• Teaspoon: Used to measure the salt.

• Frying pan: Used to cook the pancake, ensuring it becomes golden brown and crispy.

• Ladle: Helps in pouring the batter into the frying pan evenly.

• Spatula: Used to flip the pancake to cook both sides evenly.

Prepare ingredients in advance: Chop green onions and seafood mix ahead of time to streamline the cooking process.

Use a non-stick pan: This ensures the pancakes cook evenly and makes flipping easier.

Pre-mix the batter: Combine flour, water, and eggs beforehand to save time when you're ready to cook.

Cook multiple pancakes: Use a large pan to cook more than one pancake at a time.

Keep the oil hot: Maintain medium-high heat to ensure each pancake cooks quickly and evenly.