Haemul Pajeon Seafood Pancake
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Korean · 30 min · Shellfish · pescatarian, dairy-free
336 cal
18g protein
30g carbs
16g fat
per serving · estimated
Ingredients
- 1/2 lb squid, cleaned and sliced
- 1/2 lb small shrimp, chopped
- 1 cup all-purpose flour
- 1 egg
- 8 stalks green onions, whole
- 3/4 cup cold water
- 4 tbsp neutral oil
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
Method (tap to check — screen stays awake)
- Whisk flour, egg, and cold water into a thin, lump-free batter.
- Lay green onions in a bed in a hot oiled skillet over medium-high heat.
- Pour batter over the onions, then scatter the squid and shrimp on top.
- Cook 5 minutes until the underside is golden and crisp.
- Flip carefully and cook 4 minutes, pressing lightly so the center sets.
- Cut into wedges and serve with a soy-vinegar dipping sauce.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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