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  • Writer's pictureHelen ModernPepper

[NEW] Korean Seafood Pancake: TIPS to make it CRISPY & RESTAURANT GOOD! 비오는 날 생각나는 해물파전! 바삭바삭하게 만드는법

Updated: Jan 14



You can make DELICIOUS & CRISPY Korean Seafood Pancakes at home! Lots of TIPS to make CRISPY Korean pancakes at home + Must-Have soy sauce dipping sauce recipe.


🇰🇷비오는 날 생각나는 해물파전과 막걸리 한잔! 꿀팁: 맛있고 바삭한 해물파전 만드는법 + 간장양념장 레시피. 집에서 간편하게 맛있게 만들어 드세요.


Seafood Scallion Pancake 해물파전

Seafood = HehMul 해물

Scallion = Pa 파

Pancake = Jeon 전


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🦑Watch how to take apart a whole squid. Go to page 4 of this IG post below.


Below you'll find the following:

Ingredient List

Korean ingredient and suggested product links

Recipe Instruction

Suggested video recipes


WOULD LOVE TO HEAR FROM YOU!

Please take a photo of your Korean Seafood Pancake when you make them, posted it on your social media, and TAG @ModernPepper.



Helen


1 teaspoon 작은 술 = 5 ml

1 tablespoon 큰술 = 1/2 fluid ounce, 15 ml, 15 cc

1 Cup 컵 = 128 grams

1 lb = 450 grams


INGREDIENTS/재료

Serving Size: 12"- 14" Pancake

1 Cup 컵 Cold Water 차가운 물

¾ Cup 컵 Pancake Mix 부침가루

¼ Cup 컵 Tempura Mix 튀김가루

140 Grams Seafood 해물 (Shrimp 새우, Squid 오징어 & Oysters 굴)

1 Egg 달걀

6 Scallion 쪽파 (80 Grams)

4 to 5 Tablespoon 큰술 Extra Virgin Olive Oil 식용유

2 Pinches 꼬집 Salt 소금

1 Pinch 꼬집 Black Pepper 후추

1 Tablespoon 큰술 Tempura Mix 튀김가루


Optional Garnish 고명:

4 Slices Red Pepper 홍고추


Soy Sauce Dipping Sauce 간장양념장

1/2 Tablespoon 큰술 Minced Scallion 다진 쪽파

1 Tablespoon 큰술 Soy Sauce 간장

1 Tablespoon 큰술 Water 물

1 Teaspoon 작은술 Vinegar 식초

1/2 Teaspoon 작은술 GoChuGaRu 고춧가루

1/2 Teaspoon 작은술 Sesame Seeds 참깨


Make Your Own Korean Pancakes Batter Mix

3/4 Cup White Flour - All Purpose

1/4 Cup Sweet White Rice Flour or Potato Flour (This will make the pancake chewy, SO YUM! If not, substitution option: 1/4 cup White Flour - All Purpose)

1 Tsp Baking Powder

1/2 Tsp Garlic Powder

1/2 Tsp Onion Powder

1/2 Tsp Kosher Salt


🛒🛍Shop more Korean ingredients & kitchen gadgets at https://www.modernpepper.com/store

Korean Pancake Mix 부침가루

https://amzn.to/3SU5gDY

Korean Frying/Tempura Mix 튀김가루

Korean Soy Sauce 간장

Korean Soy Sauce 양조간장

Korean Red Pepper Flakes

Sesame Seeds 참깨

https://amzn.to/3r3ngjO (100% Made In Korea)

Extra Virgin Olive Oil 엑스트라 버진 올리브 오일

Non-Stick Frying Pans 명품 프라이팬

https://amzn.to/3zyw0mq (stainless steel 2 packs)

https://amzn.to/3sKGOu5 (stainless steel 10")

https://amzn.to/3Uht7hI (stainless steel 12")

Professional restaurant grade/used in this video:

Knife Sets: 명품 칼

9 Piece Set 세트

16 piece Knife Set 세트

Chef's Knife

Glass Mixing Bowls:3 Piece Set

9 Piece Set

16 piece Knife Set

https://amzn.to/3c1CCB38"

Chef's Knife

Disposable Food Grade Gloves

https://amzn.to/3QIUkJg


Make Your Own Korean Pancakes Batter Mix

All-Purpose Flour

Sweet White Rice Flour

https://amzn.to/3FvklbY (Korean & Organic)

Potato Flour

Baking Powder

Garlic Powder

Onion Powder

Korean Bamboo Salt

Sea Salt


Step One

Soy Sauce Dipping Sauce 간장양념장

Add the following ingredients and mix well. You can enjoy this right away or make it several days in advance and store in the fridge. This sauce will keep well for several weeks in the fridge. Make sure to store in an airtight container.

  • 1 Tablespoon 큰술 Soy Sauce 간장

  • 1 Tablespoon 큰술 Water 물

  • 1/2 Tablespoon 큰술 Minced Scallion 다진 쪽파

  • 1 Teaspoon 작은술 Vinegar 식초

  • 1/2 Teaspoon 작은술 GoChuGaRu 고춧가루

  • 1/2 Teaspoon 작은술 Sesame Seeds 참깨

Step Two

Wet Batter Mix

In a large mixing bowl, and the following ingredients and mix well. Please use Korean pancake and tempura mix.

  • ¾ Cup 컵 Pancake Mix 부침가루

  • ¼ Cup 컵 Tempura Mix 튀김가루

TIP #1 Adding the tempura mix to your pancake mix will make your pancake extra crispy.

Slowly add 3/4 cup of water and mix using a whisk. Then add 1/4 cup of water and whisk until the batter has no lumps and is like runny gravy consistency. You can do a spoon test. Dip the spoon in the batter. The wet batter should be like runny-gravy, but not too runny. Turn over the spoon and wipe a line across the back of the spoon. You have a clean line. If the line bleeds, then you made the wet batter too runny. If so, add a tablespoon of the pancake mix and whisk again.

  • 1 Cup 컵 Cold Water 차가운 물

TIP #2: Store your wet batter in the fridge. Chilled wet batter will help the pancake become crispy, as the cold batter hits the hot oiled pan.

Cover the wet batter bowl with a plastic wrap and store in the fridge as you prepare the rest of the ingredients.


Step Three

Seafood Prep

You can add any combination of seafood of your choice. Typically, shrimp, squid, oysters or clams are included in Korean seafood pancake. The key is to use fresh seafood to ensure the tastiest seafood pancake. Previously frozen shrimp and squid are fine, but for oysters and clams, I always find that fresh tastes way better than frozen oysters and clams.

For the shrimp, you can cut it into any shape, but I like to butterfly the shrimp into 2 halves so it still has the shape of the shrimp and thin enough to stick to the pancake when we pan fry it. For the squid, you can cut it into any shape, too, but I like to cut the body into round rings. To learn how to take apart a whole squid, please watch the IG post below (go to page 4 of the post).

It is important to not overload the pancake with too much seafood. If you overload the pancake with too much seafood, it will break the pancake shape.

  • 140 Grams Seafood 해물 (Shrimp 새우, Squid 오징어 & Oysters 굴)

  • 2 Pinches 꼬집 Salt 소금

  • 1 Pinch 꼬집 Black Pepper 후추

  • 1 Tablespoon 큰술 Tempura Mix 튀김가루

Add the ingredients above and gently toss to coat the seafood. Adding the tempura mix to the seafood will make the seafood stick better to the pancake when we pan fry.


Scallion Prep

If you can get spring green onions, that will make your seafood pancake taste sweeter. Use green scallions if you can't get spring onions.

  • 6 Scallion 쪽파 (80 Grams)

Trim the root ends off. If you are using long spring green onions, cut them into the same length so they fit inside the diameter of the frying pan.

If using scallions, split cut the white part of the scallions.


1 Egg 달걀

Whisk the egg well and put aside to use later.


Step Four

Pan-Frying

  1. Preheat your non-stick frying pan on high heat for 1 to 2 minutes. TIP #3: It is critical that the frying pan is preheated. If you add the wet batter to a lukewarm frying pan, it is a guarantee that your pancake bottom will become soggy, not crispy! How do you know if your frying pan is preheated? Sprinkle a few droplets of water on your frying pan. The droplets should sizzle and disappear in 3 seconds or so. If the water droplets are hanging out on the pan and kind of bubbling over, then your pan is NOT preheated. Now, if your pan is smoking, then you need to let it cool down for about a minute or two. Repeat the water droplet test, and make sure the water droplets sizzle away in 3 seconds or so.

  2. While the frying pan is preheating, take the scallions and add them to the wet batter. Make sure all the scallions are covered in the wet batter.

  3. Add a generous amount of your favorite oil (about 2 - 3 Tablespoons 큰술 Extra Virgin Olive Oil 식용유). TIP #4: Use a generous amount of oil. At restaurants, they add so much oil that it is almost deep fried, which is why pancakes at Korean restaurants always taste so crispy.

  4. Lower the stove heat to MEDIUM-HIGH. Take half of the wet batter covered scallions and lay them across the pan. Then take the 2nd half of the wet batter covered scallions and lay them on the pan, but opposite of the first half of the scallions. So that the white ends of the scallions are on both ends. Quickly add the wet batter around the scallions to create a round base. Save some of the wet batter to add later. Quickly add the seafood, red pepper slices (optional garnish), and the egg around the pancake, covering the seafood. Then add the rest of the wet batter to the pancake, covering the seafood. Gently move the pan around to redistribute the oil around the pancake. Let this fry on medium-high heat for 2 - 3 minutes or until the pancake is golden brown on the bottom.

  5. Take a peek of the bottom of the pancake using a spatula. The bottom of the pancake should have a nice golden color. (At medium-high heat, it might take your stove 2 minutes or more than 3 minutes, so keep an eye on it.). Once the bottom of the pancake has turned golden brown, it is time to flip the pancake. When flipping the pancake, go in with the spatula, against the length of the scallions, and just do it fast. Gently place your one hand on the pancake, and just quickly flip it using a big spatula. You can break up the pancake, if you hold up the pancake with the spatula for too long, so just flip it over fast.

  6. Once you turn over the pancake, lower the stove heat to MEDIUM. Then drizzle more oil around the pancake (about 1 Tablespoon 큰술 Extra Virgin Olive Oil 식용유). Let it pan fry on MEDIUM heat for about 2 - 3 minutes or it turns golden brown. Just like above, take a peek to make sure that the bottom of the pancake is golden brown. Once it is golden brown, flip the pancake (following the method above). Then drizzle more oil around the pancake (about 1 Tablespoon 큰술 Extra Virgin Olive Oil 식용유) and let pan fry for another 2 to 3 minutes on medium heat, crispen up the pancake again.

TIP #5: Seafood pancake is the tastiest when it is eaten straight off the frying pan.


For Koreans, having seafood pancake means that you also need to have a small bowl of Makgeolli 막걸리 (unfiltered rice wine) with it. Makgeolli is a MUST when you have Korean pancakes. There is also a popular Korean saying, that on rainy days, you eat seafood pancakes and makgeolli. Yes, the sentiments are lost in translation, but totally a sentimental saying in Korean culture. 비오는 날 생각나는 해물파전과 막걸리 한잔!


Bon appétit😋


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