First, prepare the dipping sauce: In a small bowl, combine the soy sauce, rice vinegar, sesame oil, toasted sesame seeds, chili flakes, water, and minced garlic. Mix well and set aside.
Prepare the vegetables: Cut the green onions into 7-8 cm pieces. Thinly slice the onion, julienne the carrot, and thinly slice the red chili (if using).
Prepare the seafood: If using frozen, thaw and pat dry. Roughly chop the shrimp, slice the squid body into rings or strips, and clean the mussels/clams thoroughly.
Make the batter: In a large mixing bowl, whisk together the all-purpose flour, rice flour, egg, cold water or anchovy broth, and salt until smooth. Do not overmix; a few lumps are fine.
Combine ingredients: Add the prepared shrimp, squid, mussels (if using), green onions, sliced onion, julienned carrot, and sliced red chili to the batter. Mix gently to combine.
Cook the pancakes: Heat 2-3 tablespoons of vegetable oil in a large non-stick pan over medium-high heat. Once hot, pour about one ladleful of the batter mixture into the pan, spreading it evenly to form a round pancake.
Fry until golden: Cook for about 3-4 minutes on one side until the edges are crispy and golden brown. Carefully flip the pancake and cook for another 3-4 minutes until the other side is also golden and the seafood is cooked through. Repeat with the remaining batter, adding more vegetable oil as needed.
Serve immediately: Slice the Haemul Pajeon into bite-sized pieces and serve hot with the prepared dipping sauce.
Cook this in the app — save it & get tonight’s menu
Get the app
