Picture this: the enticing aroma of sizzling seafood fills your kitchen, mingling beautifully with notes of fresh green onions and a hint of garlic. That’s the magic that unfolds as you create Easy Korean Seafood Pancakes, or Haemul Pajeon. I often find myself reaching for this recipe, especially when I’m in need of a quick meal that’s packed with flavor and texture but doesn’t require hours of prep. In less than 30 minutes, you can whip up these crispy delights that are perfect as a snack, side dish, or appetizer.
What I love most about Haemul Pajeon is its versatility—feel free to customize the seafood based on what you have on hand. As you bite into the golden-crisp exterior, the tender seafood inside reveals itself, ready to be dipped into a zesty soy sauce dressing. Trust me, your taste buds are in for a treat. Let’s get started on this delightful culinary adventure!
Why is Korean Seafood Pancake a Must-Try?
Quick and Easy: This recipe comes together in under 30 minutes, making it perfect for busy weeknights or spontaneous snack cravings.
Crispy Perfection: Achieve that ideal crunch with the unique combination of potato starch and ice-cold water, guaranteeing a delightful texture with every bite.
Flavor-Packed: The mix of fresh seafood, green onions, and optional spices creates a harmonious explosion of savory goodness that will leave you wanting more.
Versatile Customization: Use any seafood you have on hand—shrimp, calamari, or even veggies for a vegetarian twist. Get creative with your ingredients!
Crowd-Pleasing Appetizer: Whether it’s a casual gathering or a family dinner, these pancakes are sure to impress. Pair them with a homemade dipping sauce for that extra zest!
Satisfying and Nutritious: Packed with protein and flavor, these pancakes will keep you full while offering a taste experience that transcends ordinary meals. Enjoy with a side of your favorite Korean dishes!
Korean Seafood Pancake Ingredients
Here’s everything you need to whip up your delicious Korean seafood pancakes!
For the Batter
- All-Purpose Flour – Provides structure and crispiness to the pancake; substitute with gluten-free flour if needed.
- Potato Starch – Key for achieving that delightful crispy texture; don’t skip it!
- Baking Powder – Helps the pancake rise slightly for a lighter texture; ensure it’s fresh for the best results.
- Salt – Enhances flavor; adjust to your taste preferences.
- Black Pepper – Adds a mild spiciness; feel free to adjust according to your spice level.
- Garlic Powder – Introduces savory depth; optional for a milder flavor.
- Onion Powder – Enhances the onion flavor; can be substituted with fresh onions if desired.
- Ice Cold Water – Ensures a light and crispy batter; temperature matters!
For Cooking
- Vegetable Oil – Used for frying to achieve that crispy exterior; use enough oil to prevent sticking.
- Shrimp – The main protein that adds sweetness and texture; substitute with any preferred seafood like clams or mussels.
- Calamari – Provides a chewy texture; feel free to mix it up with other seafood.
- Green Onions – Essential for the dish’s aroma and flavor; can be replaced with leeks in a pinch.
- Fresh Red Chili Pepper – Adds a pop of heat and color; omit if you prefer a milder taste.
- Egg – Binds the pancake ingredients together; replace with a flax egg for a vegan option.
For the Dipping Sauce
- Soy Sauce – Forms the base of the dipping sauce, adding umami flavor; tamari works for a gluten-free option.
- Rice Vinegar – Provides tanginess for the sauce; white vinegar can be used as an alternative.
- Gochugaru – Adds color and mild heat; chili flakes can be used for a different flavor.
- Sesame Oil – Infuses a nutty flavor into the sauce; olive oil can serve as a lighter substitute.
For Garnish
- Chopped Green Onion – Enhances flavor and adds a fresh finish.
- Toasted Sesame Seeds – A lovely touch for flavor and presentation.
Now you’re all set for creating scrumptious Korean Seafood Pancakes! Enjoy diving into this quick meal that’s not just easy to make, but bursting with delightful flavors.
How to Make Korean Seafood Pancake
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Prepare the Seafood: Begin by washing and thoroughly drying the shrimp and calamari. This step is essential to eliminate any excess moisture, ensuring a crispier pancake.
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Make the Dipping Sauce: In a small bowl, mix together soy sauce, rice vinegar, gochugaru, sesame oil, chopped green onion, and sesame seeds. Adjust the ingredients to fit your taste.
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Mix the Batter: In a large bowl, combine the all-purpose flour, potato starch, baking powder, salt, black pepper, garlic powder, onion powder, and ice cold water. Whisk until just combined, then gently fold in the prepared seafood.
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Cook the Pancake: Heat a generous amount of vegetable oil in a skillet over medium-high heat. Pour half of the batter into the skillet, spreading it evenly. If using, add the sliced chili and drizzle half of the beaten egg on top. Cook until the edges turn golden brown, approximately 5-6 minutes, then flip and continue cooking for another 4 minutes.
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Press and Finish: After flipping, gently press down on the pancake with a spatula to enhance the crispiness. Repeat with the remaining batter to make another pancake.
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Serve: Cut the pancakes into squares or triangles, plate them up, and serve immediately with your delicious dipping sauce. Enjoy every crispy bite!
Optional: Serve with a sprinkle of toasted sesame seeds for added crunch and flair.
Exact quantities are listed in the recipe card below.
Expert Tips for Korean Seafood Pancake
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Use Ice-Cold Water: Always add ice-cold water to your batter; this helps create a lighter and crispier Korean seafood pancake.
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Avoid Over-Mixing: Gently mix the batter only until combined to maintain tenderness. Over-mixing can lead to a dense texture.
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Check Oil Temperature: Ensure the oil is hot enough before pouring in the batter; this is crucial for achieving that perfect crunchy exterior.
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Press While Cooking: Gently press down on the pancake with a spatula once flipped to help bind the layers and ensure a crispy underlayer.
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Customize Seasonings: Feel free to adjust garlic and onion powder to match your taste preferences; this adds a personal touch to your seafood pancake!
How to Store and Freeze Korean Seafood Pancake
Fridge: Store your leftover Korean seafood pancakes in an airtight container in the refrigerator for up to 3 days. This keeps them fresh and ready for a quick snack!
Freezer: For longer storage, place the pancakes in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container for up to 3 months.
Reheating: To reheat, warm the pancakes in a skillet over medium heat or use an air fryer until heated through and crispy. Avoid microwaving, as it may make them soggy.
Preparation: You can also make the batter ahead of time; store it in the fridge for up to 24 hours before cooking—just remember to give it a quick stir!
Make Ahead Options
These Korean Seafood Pancakes are perfect for meal prep enthusiasts looking to save time during busy weeknights! You can prepare the batter (without adding the seafood) and keep it covered in the refrigerator for up to 24 hours. Additionally, you can wash and dry your seafood ahead of time, storing it separately in an airtight container for up to 3 days. When you’re ready to cook, simply combine the seafood with the chilled batter and proceed with frying as instructed. This method ensures your pancakess remain just as delicious and crispy while providing maximum convenience. Enjoy the ease of having dinner planned without compromising on flavor!
What to Serve with Korean Seafood Pancake?
Elevate your meal by pairing these crispy delights with complementary sides and drinks that enhance their flavor and texture.
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Crispy Kimchi: A tangy, spicy side that adds crunch and a zesty kick, balancing the richness of the pancake. It’s a classic Korean accompaniment that brings vibrant flavor to your table.
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Steamed Rice: Fluffy white rice offers a neutral base that absorbs the delicious dipping sauce, making each bite of the seafood pancake even more satisfying.
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Spicy Soy Dipping Sauce: Enhance your pancakes with a homemade dipping sauce featuring soy sauce, sesame oil, and a touch of gochugaru for a fiery kick. It elevates the entire dish!
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Fresh Cucumber Salad: A garden-fresh salad with cucumbers and a light vinegar dressing adds a refreshing crunch, perfect for offsetting the richness of the pancakes.
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Miso Soup: Warm and savory, miso soup creates a comforting balance; its umami flavor complements the seafood perfectly, making a satisfying duo.
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Sake or Soju: These traditional Korean beverages pair beautifully, bringing a smooth, slightly sweet flavor that works wonders with the savory pancakes.
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Sesame-Spinach Salad: A lightly dressed spinach salad sprinkled with sesame seeds adds flavor and a nutritious contrast to the savory pancakes. It’s a delightful side that enhances the meal without overwhelming it.
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Banchan Variety: Serve an assortment of Korean side dishes or banchan, such as pickled vegetables, to create a colorful, flavorful spread that invites sharing and conversation.
Consider these intriguing pairings for a complete, delicious meal that highlights the wonderful flavors of your Korean Seafood Pancake!
Korean Seafood Pancake Variations
Feel free to get creative with this recipe and customize the seafood pancake to your liking—your taste buds will thank you!
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Vegetarian Option: Swap seafood for diced mushrooms and zucchini for a savory, earthy taste. The warmth of veggies adds depth and a unique twist to the traditional recipe.
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Spicy Kick: Incorporate diced jalapeños or a pinch of chili flakes into the batter for a delightful heat that complements the seafood beautifully. This will elevate the pancake and give it a bold flavor.
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Extra Crispy: For an even crunchier texture, sprinkle some extra potato starch on the skillet right before adding the batter. This creates an irresistible crunchy crust that’s sure to impress!
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Savory Herbs: Add a handful of chopped fresh cilantro or basil to elevate the aroma and flavor of your pancake. These herbs infuse each bite with a delightful freshness that’s perfect for summer.
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Seafood Medley: Mix in a variety of seafood like scallops, mussels, and fish for a delightful seafood medley. Combine your favorites for a dish that’s bursting with flavor and personality.
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Cheesy Delight: Fold in some shredded cheese—like mozzarella or cheddar—into the batter for a gooey, cheesy experience. The melted cheese creates a delightful contrast to the crispy pancake.
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Coconut Flour Twist: For a gluten-free version, replace all-purpose flour with coconut flour, but be aware you will need less—just adjust to maintain the proper batter consistency. This adds a subtle sweetness and a different texture.
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Baked Version: Instead of frying, pour the batter into a greased baking dish and bake at 400°F (200°C) for about 25 minutes, or until golden and set. This is a great option for a lower-calorie, oil-free version.
Explore these variations for a personalized touch to your Korean Seafood Pancake, ensuring each bite is as unique as your culinary journey!
Korean Seafood Pancake Recipe FAQs
What type of seafood should I use for the best results?
Absolutely! You can use a variety of seafood, but I recommend fresh shrimp and calamari as they balance flavor and texture wonderfully. If you’re feeling adventurous, try mixing in clams or even scallops for a unique twist. The key is to ensure your seafood is fresh and preferably slightly chilled before mixing it into the batter.
How should I store any leftover Korean seafood pancakes?
Very simply! Place your leftover pancakes in an airtight container and store them in the refrigerator for up to 3 days. This way, they remain delicious and ready for a quick snack or meal! To enjoy them again, just reheat in a skillet or air fryer for that delightful crispiness.
Can I freeze Korean seafood pancakes?
Absolutely! To freeze, first place your pancakes in a single layer on a baking sheet and freeze them until solid, about 1-2 hours. Once frozen, transfer them to a freezer-safe bag or container for up to 3 months. When you’re ready to eat, just reheat them in a skillet or air fryer for optimal crunch!
What should I do if the batter is too thick?
If you find that your batter is thicker than expected, don’t worry! Simply whisk in a little more ice-cold water, a tablespoon at a time, until you reach the desired pourable consistency. Just be careful not to overmix as that could affect the texture of your pancake.
Are there any dietary considerations I should keep in mind?
Yes, definitely! If you or your guests have dietary restrictions, you can easily adjust this recipe. To make it gluten-free, ensure you’re using gluten-free all-purpose flour and tamari for the dipping sauce. Additionally, you can create a vegan version by substituting the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) to bind the ingredients together effectively.
How long will my Korean seafood pancakes stay fresh in the fridge?
You can enjoy your leftovers for up to 3 days when stored properly in an airtight container in the fridge. Just make sure to check for any visual cues like dark spots or an off smell before consuming them — always prioritize food safety!
Crispy Korean Seafood Pancake Recipe for Quick Delicious Meals
Ingredients
Equipment
Method
- Prepare the Seafood: Wash and thoroughly dry the shrimp and calamari to eliminate excess moisture for a crispier pancake.
- Make the Dipping Sauce: In a small bowl, mix together soy sauce, rice vinegar, gochugaru, sesame oil, chopped green onion, and sesame seeds.
- Mix the Batter: In a large bowl, combine the all-purpose flour, potato starch, baking powder, salt, black pepper, garlic powder, onion powder, and ice cold water. Whisk until just combined, then gently fold in the prepared seafood.
- Cook the Pancake: Heat vegetable oil in a skillet over medium-high heat. Pour half of the batter into the skillet, spreading it evenly. Add the sliced chili and drizzle half of the beaten egg on top. Cook until edges are golden brown, about 5-6 minutes, then flip and continue cooking for another 4 minutes.
- Press and Finish: After flipping, gently press down on the pancake with a spatula to enhance crispiness. Repeat with remaining batter.
- Serve: Cut pancakes into squares or triangles, plate them up, and serve immediately with dipping sauce.
