Haemul pajeon

Ingredients

• all-purpose flour50g
• rice flour30g
• salt.25 tsp
• cold water120ml
• green onions, chopped50g
• mixed seafood (shrimp, squid, clams), chopped70g
• vegetable oil1 tbsp

Instructions

1. 1

   Step 1

   Mix 50g all-purpose flour, 30g rice flour, 1/4 tsp salt, and 120ml cold water in a bowl until smooth.

2. 2

   Step 2

   Add 50g chopped green onions and 70g mixed seafood (shrimp, squid, clams) to the batter and stir gently.

3. 3

   Step 3

   Heat 1 tbsp vegetable oil in a non-stick pan over medium heat.

4. 4

   Step 4

   Pour the batter into the pan and spread evenly to form a pancake about 1cm thick.

5. 5

   Step 5

   Cook for 4-5 minutes until the bottom is golden and crispy, then carefully flip.

6. 6

   Step 6

   Cook the other side for another 4 minutes until fully cooked and crispy.

7. 7

   Step 7

   Remove from pan and cut into bite-sized pieces.

8. 8

   Step 8

   Serve hot with dipping sauce made from soy sauce, vinegar, and a pinch of sugar.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Haemul pajeon can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.