lunch · dairy-free
Haemul pajeon (seafood scallion pancake)
Crisp-edged pancake loaded with whole scallions, shrimp and squid, served with soy-vinegar dip—perfect with makgeolli on a rainy day.
- Time
- 30min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains egg, wheat, soy, sesame, crustacean shellfish and molluscs.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Tick what's finished. The rest stays in your pantry.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Whisk pancake mix with ice water to a thin batter.
-
2
Heat plenty of oil in a skillet and lay scallions in a single layer.
-
3
Pour batter over, scatter seafood and chili, then drizzle beaten egg on top.
-
4
Fry until golden, flip and press down; add oil around the edges and fry until crisp and the seafood is opaque.
-
5
Cut into pieces and serve with the dipping sauce.
