This Korean scallion pancakes with seafood is originated from Pusan. The batter mixture makes these pancakes very crisp outside. Serve with salty and tangy dipping sauce. Delicious!
The month of July in Korea is known for the rainy season. When it rains, these Korean scallion pancakes (haemul pajeon, 해물파전) are the most thought out food in Korea. There’s something about the rain and pan-fried food creating a magic.
The monsoon climate dwells in the entire Korean peninsular in the summer. It is wet, humid, and somewhat unpleasant. I remember my mother often heat up the floor (We had one of those traditional Korean floors that heats up) in the month of July just to cut off the humidity.
Koreans enjoy greasy savory pancakes when the weather is rainy. It must be something in our body that craves greasy-fatty food when the weather goes under the radar.
One of the most popular savory pancakes has to be this Korean scallion pancakes with dipping sauce. They are often matched with a variety of seafood.
Today I will share a version that is most popular. It came from Donglae(동래) area in Pusan(부산) where the pancake is popular among the locals and tourists.
These pancakes are crispy on the outside and chewy inside. I use a mixture of store-bought pan-frying mix with rice flour. The combination makes the pancake batter very crisp and delicious. With salty and tangy dipping sauce, you will taste the best Korean savory pancakes.
The recipe itself if fairly similar but it has an addition of rice flour that brings a little different texture.
Pair with the irresistible dipping sauce, you will find the greatest comfort when the weather drags you down, and even your daily stress will be washed away as you savor the pancakes.
Make your dipping sauce first. Just mix all the ingredient in the recipe below; set aside.
You will need these two types of flour: Korean savory pancake mix and the rice flour.
Combine the pancake mix and rice flour and add ice water. Make sure to use ice water to ensure a crisp texture. The ratio is hard to nail down but as long as it has a consistency of western pancake batter, you are good to go.
Tips: Do not over mix the pancake batter. It will develop a gluten in the flour and makes your pancake tougher. Mix until just combined.
HOW TO MAKE SCALLION PANCAKES
Heat 1 tablespoon of oil in a skillet over med-low heat, lay your scallions (They are cut to fit in the skillet). Fill the sides with shorter pieces.
Drizzle the pancake batter just to barely cover. Shake a little so the batter can sip thorough the cracks to stabilize the pancakes .
Scatter the seafood mixture. Fresh seafood would be the best but I use the frozen seafood mixture that has been thawed.
Drizzle slightly beaten egg over, and let it cook for 3-4 minutes. When the edges of the pancake seems slightly golden and dry, you will flip this pancake!
Good luck on the flipping!
Let this cook another 3-4 minutes. You will need to add more oil to create crisp texture on the crust. More the grease, crispier the texture!
Did I ever say this is the ultimate healthy food? Nope!
Cut the pancake with a pizza cutter to a desired size and serve when it is hot. Korean pancakes have to be eaten when they are sizzling hot. Enjoy!
MORE KOREAN PANCAKES
Seafood Green Onion Pancakes
- 3/4 cup Korean pancake mix (buchim garu)
- 1 cup + 2-3 tbsp rice flour
- 3/4 cup ice water
- 3 bunches scallion cut to fit in the skillet
- 2 handful mixed seafood; shrimp, squid, and mussel cut into bite size pieces
- 3 egg slightly beaten
- 4 tbsp oil for pan-frying
- 3 tbsp soy sauce
- 1 1/2 tbsp vinegar
- 1-2 tsp Korean chili flakes (gochugaru)
- 1 tsp toasted sesame seeds
- 1 tbsp finely chopped green onion
- Combine pancake mix and rice flour in a mixing bowl, and add ice water. Mix just until the batter is moistened. Adjust the amount of water to mimic the consistency of western pancake batter.
- Heat a tablespoon of oil in skillet over medium-low heat. Place scallions to fit in the skillet. Fill the sides with shorter pieces of green onion.
- Drizzle the pancake batter over the scallion to just barely cover. Shake the pan a little so the batter can sip though the bottom to stabilize the green onion. Scatter the seafood pieces on top of scallion, and drizzle 1/3 of the beaten eggs on top.
- Fry the pancake for 3-4 minutes on each side. adding a little more oil. Flip to the other side and continue to cook for another 3 minutes, adding more oil if necessary.
- Transfer the pancakes onto a cutting board and cut into big bite size pieces. Serve the pancakes immediately with the dipping sauce
- For the dipping sauce, combine all the ingredients and mix well.