Easy Korean Seafood Pancake (Haemul Pajeon) (Print Version)

# Ingredients:

→ Pancake Ingredients

01 - 1/2 cup Korean pancake mix (Buchimgaru)
02 - 1/2 cup Korean tempura mix (Twigimgaru)
03 - 1 cup water, ice cold
04 - 100 g calamari rings, cut into bite-sized pieces
05 - 100 g small shrimp, peeled and deveined
06 - Salt and pepper, to taste
07 - 1 bunch green onions or scallions, cut in thirds lengthwise and crosswise
08 - 1 Korean red chili pepper (Hong-gochu), optional
09 - 3-4 tbsp cooking oil, add more if needed

→ Dipping Sauce

10 - 2 tbsp soy sauce
11 - 1 tbsp white vinegar
12 - 1 tbsp water
13 - 1 tsp minced garlic
14 - 1 tsp Gochugaru (Korean chili pepper flakes)
15 - 1 tsp sugar

# Instructions:

01 - In a small bowl, combine all the dipping sauce ingredients: soy sauce, white vinegar, water, minced garlic, Gochugaru (Korean chili flakes), and sugar. Mix well and set aside to allow the flavors to meld while you prepare the pancake.
02 - If using frozen seafood, thaw it completely in cold water. Drain well and pat dry with paper towels to remove excess moisture. Season the seafood lightly with salt and pepper. Cut the green onions into thirds lengthwise, then crosswise into 2-3 inch pieces. If using, slice the Korean red chili pepper into thin rounds.
03 - In a medium bowl, combine the Korean pancake mix (Buchimgaru) and Korean tempura mix (Twigimgaru). Add the ice-cold water and mix just until combined - the batter should be somewhat thin and runny. Gently fold in the prepared seafood and most of the green onions, reserving some for topping.
04 - Heat 3-4 tablespoons of cooking oil in a non-stick pan over medium-high heat. When the oil is hot, ladle half of the batter mixture onto the pan and spread it evenly using the back of the ladle to form an 8-inch pancake. Arrange any reserved green onions and sliced red chili pepper (if using) on top.
05 - Cook until the bottom is golden brown and crispy, about 3-4 minutes. Carefully lift an edge with a large spatula to check. When ready, flip the pancake in one swift motion. Add a bit more oil around the edges if needed, and cook the other side until golden brown, about 2-3 minutes more.
06 - Transfer the first pancake to a plate lined with paper towels to absorb excess oil. Repeat the process with the remaining batter to make the second pancake.
07 - Cut each pancake into quarters or bite-sized pieces and serve immediately while hot and crispy. Serve with the prepared dipping sauce on the side.

# Notes:

01 - For extra crispiness, make sure the oil is hot before adding the batter and don't overcrowd the pan.
02 - The specialized Korean mixes make this recipe authentic, but alternatives are noted in the FAQs if you can't find them.
03 - This pancake is best enjoyed fresh and hot. While you can reheat leftovers, they won't be as crispy as when first made.

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