Korean Haemul Pajeon with Seafood and Scallions
A Korean scallion pancake with mussels, clams, and oysters, pan-fried until golden and served with a simple soy-vinegar dipping sauce.
Haemul pajeon is a South Korean scallion-and-seafood preparation. This version combines mussels, clams, and oysters in a batter made with wheat and rice flour, served with a soy vinaigrette.
Method
- 01
Rinse and season the seafood
Dissolve the salt for the rinsing water in the water for rinsing the seafood. Gently rinse the mussels, clams, and oysters; drain and cut them into small pieces. Mix them with the salt for seasoning the seafood and the ground black pepper. Leave to rest for 10 minutes.
10 min - 02
Prepare the vegetables and sauce
Trim and wash the scallions, then cut them into pieces about 10 cm long. Cut the green and red chili peppers diagonally into small pieces. Mix the soy sauce, vinegar, and water for the sauce in a small bowl.
- 03
Mix the batter
Beat the egg. In a bowl, combine the wheat flour, non-glutinous rice flour, and salt for the batter. Add the water for the batter and mix until no lumps remain; stir in the beaten egg.
- 04
Assemble the pancake in the pan
Heat the pan over moderate heat and add some of the cooking oil. Spoon in a little batter and arrange some scallion pieces on top. Distribute the seafood and chili peppers over them; add more batter and some of the reserved beaten egg, spreading them over the pancake.
- 05
Cook and flip
Cook over moderate heat for about 5 minutes, until the underside is set and golden. Flip the pancake, cover the pan, and cook for about 3 more minutes. Use the remaining cooking oil as needed while frying.
8 min - 06
Serve
Transfer the pancake to a plate and serve it hot with the soy-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.