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Korean
Korean Haemul Pajeon Side
30 min total15 prep15 cook4 servings280 cal
PescetarianClassicContains glutenContains eggContains shellfish
Crisp Korean haemul pajeon loaded with shrimp and scallions. A savory pancake side cut into wedges and dipped in soy-vinegar sauce.
Ingredients
pantry
- 1 cupall-purpose flour
- 0.75 cupice water
- 0.25 cupvegetable oil
- 2 tbspsoy sauce
- 1 tbsprice vinegar
- 0.5 tspsalt
dairy
- 1eggs
meat
- 200 gshrimp
produce
- 6green onions
Steps
- Whisk flour, egg, ice water, and salt into a thin batter.
- Peel shrimp and slice green onions into long strips.
- Heat oil in a wide skillet over medium-high heat.
- Pour batter and scatter shrimp and green onions on top.
- Cook 4 minutes until bottom is crisp and golden.
- Flip carefully and cook another 3–4 minutes.
- Mix soy sauce and vinegar for dipping.
- Cut pancake into wedges and serve with dipping sauce.
Tips
- Use ice-cold water in batter for extra crispness.
- Spread batter thin for maximum crunch.
- Do not move pancake until edges are golden before flipping.
- Serve immediately while hot and crispy.
