Korean Seafood Pancake Haemul Jeon Recipe

If you’ve ever wanted to capture the culinary spirit of a vibrant street market at home, these irresistible seafood pancakes are your ticket to flavor paradise with every crunchy, savory bite!

I adore the umami mix of flavors in my Korean seafood pancake, Haemul Jeon. The components of this dish are a variety of fresh seafood; the recipe calls for shrimp, mussels, and squid, but you can use whatever seafood you have on hand, or that you’re fond of.

The seafood is combined with crisp vegetables, mostly scallions, and napa cabbage, though you could use any number of vegetables in this dish. The base is a mixture of all-purpose flour and potato starch (you could also use sweet rice flour), but the real flavor comes courtesy of a generous clove of minced garlic and a seasoning blend that’s almost entirely salt and black pepper.

Korean Seafood Pancake Haemul Jeon Recipe Ingredients

• All-purpose flour: Provides structure and carbohydrates, giving the pancake its base.
• Potato starch/cornstarch: Adds crispiness to the pancake, enhancing texture.
• Scallions: Lends a mild onion flavor and offers vitamins A and C.
• Garlic: Enhances savory notes and provides antioxidants.
• Carrot: Adds color, sweetness, and fiber, along with beta-carotene.
• Shrimp: Supplies protein, omega-3 fatty acids, and calcium.
• Mussels: Packed with protein, iron, and essential minerals.
• Squid: Offers protein and selenium, with a tender texture.
• Soy sauce: Provides salty umami flavor to the dipping sauce.

Korean Seafood Pancake Haemul Jeon Recipe Ingredient Quantities

– 1 cup all-purpose flour
– 1/2 cup potato starch or cornstarch
– 1 1/4 cups cold water
– 2 eggs
– 1 teaspoon salt
– 1/4 teaspoon ground black pepper
– 1/2 cup chopped scallions
– 2 cloves garlic, minced
– 1/2 cup julienned carrot
– 1/2 cup bean sprouts
– 1/2 cup napa cabbage, thinly sliced
– 1/2 cup shrimp, peeled and deveined
– 1/2 cup mussels, cleaned
– 1/3 cup squid, cleaned and cut into rings
– 1 tablespoon vegetable oil for frying
– Soy sauce and vinegar for dipping

How to Make this Korean Seafood Pancake Haemul Jeon Recipe

1. In a big mixing bowl, combine the all-purpose flour, potato starch or cornstarch, cold water, eggs, salt, and ground black pepper; use a whisk to mix everything together until smooth.

2. Mix in the chopped scallions, minced garlic, julienned carrot, bean sprouts, and napa cabbage, ensuring they are evenly covered in the batter.

3. Carefully incorporate the shrimp, mussels, and squid, ensuring that the seafood is evenly distributed throughout the mixture.

4. In a large nonstick frying pan over medium-high heat, warm 1 tablespoon of vegetable oil.

5. As soon as the skillet is hot, pour part of the batter into the skillet, skewing it with a spatula to make a pancake that is thick.

6. Prepare the food for somewhere around 4-6 minutes, or until the base reaches a golden brown hue and a level of crispness that can only be achieved by this cooking method.

This is not a dish that you want to rush. While the leeks, artichokes, and goat cheese blend together beautifully in this tart, each of the individual components is flavored and textured to stand alone as something delicious. You want to give each of these ingredients its due.

7. Using a large spatula, carefully flip the pancake and cook the other side for 4-6 minutes more, until it is also golden brown and the seafood is cooked through.

8. Move the pancake to a plate for serving and keep it warm.

9. Continue the process with the rest of the batter. If the pan appears dry during cooking, add oil.

10. The hot seafood pancakes should be served with a dipping sauce that consists of soy sauce and vinegar.

Korean Seafood Pancake Haemul Jeon Recipe Equipment Needed

1. Mixing bowl
2. Whisk
3. Cutting board
4. Knife
5. Measuring cups
6. Measuring spoons
7. Nonstick frying pan
8. Spatula
9. Plate
10. Serving bowl (for dipping sauce)

FAQ

• What can I substitute for potato starch?You can use cornstarch instead of potato starch in this recipe.
• Can I use frozen seafood?Certainly, it is permissible to use frozen seafood, but ensure it is completely thawed and drained before incorporating it into the batter.
• What dipping sauce goes well with Haemul Jeon?A basic condiment of soy sauce and vinegar is traditional and does a very good job of complementing the dish.
• How do I prevent the pancake from sticking to the pan?Make sure your pan is hot enough and that you have enough oil in it before you pour in the batter. Using a non-stick pan can also be advantageous.
• Can I make the batter ahead of time?It’s a good idea to prepare the batter well in advance, even up to a few hours before you plan to cook, but keep it cold. Make sure to refrigerate it until you’re ready to stir it and then pour it into the hot pan.
• What is the key to a crispy Haemul Jeon?For a crispier texture, use very cold water in your batter and spread the batter thinly in the pan.
• Can I add other vegetables?Certainly, the recipe can be customized. You might want to add other vegetables, such as:

  – bell peppers
  – zucchini

  These would provide added flavor and texture. You know, an extra “oomph” for your recipe!

Korean Seafood Pancake Haemul Jeon Recipe Substitutions and Variations

You can substitute potato starch or cornstarch with tapioca starch or arrowroot powder for a similar texture.
If scallions are not available, one may use chives or leeks.
Shrimp: Use small chunks of firm white fish such as cod, or other shellfish such as clams, in place of shrimp.
Mussels: An alternative could be using clams or chopped oysters.
Napa Cabbage: You can substitute regular green cabbage or savoy cabbage in this recipe.

Pro Tips

1. Chill the Batter After mixing the batter, allow it to rest in the refrigerator for about 20-30 minutes before cooking. This helps the flour fully hydrate and the starch to settle, resulting in a better texture for the pancakes.

2. Use Ice-Cold Water When making the batter, use ice-cold water to ensure a crispy texture. Keeping the batter cold helps in creating a nice contrast when it hits the hot pan, leading to a crispier pancake.

3. Balance the Seafood Make sure the seafood pieces are of similar size to ensure even cooking. If some pieces are significantly larger, they may not cook thoroughly within the same timeframe.

4. Cook in Batches Avoid overcrowding the pan by cooking the pancakes in batches. This allows each pancake to have enough space to crisp up properly without steaming from overcrowding.

5. Adjust Heat as Needed While cooking, monitor the heat levels closely. If the pancake is browning too quickly without cooking through, lower the heat to ensure even cooking. Conversely, if it’s too pale, increase the heat slightly.