Seafood and Green Onion Pancakes

Name: Seafood and Green Onion Pancakes (Haemul Pa Jeon)
Yield: Makes 2 large pancakes
Cuisine: Korean
Ingredients: 1 teaspoon fine-grain sea salt or kosher salt; 1 teaspoon fine-grain sea salt or kosher salt; ⅓ cup (50 g) rice flour; 1¼ cups (150 g) white or whole-wheat flour; 1¼ cups (150 g) white or whole-wheat flour; 1½ cups (375 ml) water for white flour or 1¾ cups (425 ml) water for whole-wheat flour; 1½ cups (375 ml) water for white flour or 1¾ cups (425 ml) water for whole-wheat flour; 1½ cups (375 ml) water for white flour or 1¾ cups (425 ml) water for whole-wheat flour; 1½ cups (375 ml) water for white flour or 1¾ cups (425 ml) water for whole-wheat flour; 5 green onions (scallions), cut into 2-in (5-cm) lengths; 5 green onions (scallions), cut into 2-in (5-cm) lengths; ½ lb (250 g) any combination of squid, peeled shrimp or scallops, rinsed and cut into 1-in (2.5-cm) chunks; ½ lb (250 g) any combination of squid, peeled shrimp or scallops, rinsed and cut into 1-in (2.5-cm) chunks; 3 tablespoons canola, safflower or other neutral oil; ½ lb (250 g) any combination of squid, peeled shrimp or scallops, rinsed and cut into 1-in (2.5-cm) chunks; 3 tablespoons canola, safflower or other neutral oil; 3 tablespoons canola, safflower or other neutral oil; ½ cup (125 ml) Soy Scallion Dipping Sauce

Haemul Pa Jeon

Preparation info

Makes
2
large pancakes

Difficulty
Easy

Appears in

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

About

Large pieces of shrimp and squid nestle between long threads of green onion, making this almost a meal on its own. The batter may appear thick at first but there is a fair amount of liquid that exudes from the seafood—do not add additional water. It takes a little practice to turn a large pancake. Feel free to make smaller ones until you get comfortable.

Ingredients

Asia
Korea
Starter

Ingredients

Method