Korean Haemul Pajeon with Seafood and Scallions
A Korean scallion pancake with mussels, clams, and oysters, served with a simple soy-and-vinegar dipping sauce.
Haemul pajeon brings scallions and seafood together in a thin wheat-and-rice batter. This version follows the Korea.net recipe: make one large pancake, cook it on both sides, and serve it hot with a soy vinaigrette.
Method
- 01
Prepare the seafood and vegetables
Rinse the mussels, clams, and oysters in the water mixed with the rinsing salt; drain and cut them into small pieces, about 1 cm. Toss them with the salt for seasoning the seafood and the black pepper, then leave to rest for 10 minutes. Wash and cut the scallions into 10 cm lengths; slice the chilies diagonally.
10 min - 02
Mix the batter
In a bowl, combine the non-glutinous rice flour, the batter salt, and the batter water. Add the wheat flour and stir until evenly combined; add the beaten egg and mix again.
- 03
Assemble and cook the pancake
Heat the cooking oil in a pan over moderate heat. Pour in one spoonful of batter, arrange the scallions, seafood, and chilies on top, then spread the remaining batter over them. Cook for about 5 minutes, until the underside is cooked; flip, cover the pan, and cook for about 3 minutes more. Use a thermometer to check that the center of the egg-containing dish reaches 70°C for at least 2 seconds and the seafood reaches 68°C for at least 15 seconds.
8 min - 04
Mix the sauce
Mix the soy sauce, vinegar, and sauce water in a small bowl.
- 05
Serve
Serve the pancake hot with the soy-and-vinegar sauce.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.