This traditional scallion pancake, known as pajeon haemul, features fresh whole scallions embedded in a savory pancake batter. It’s topped with shrimp, calamari, and red chiles, set with a beaten egg, and served up with soy ginger and chili garlic dipping sauces for a simple, yet satisfying, snack!

Quick Info

⏱️ 35 min • 🍽️ 2 servings • ⭐ 81%

Nutrition

1299 cal • 62g protein • 202g carbs • 36g fat

Tags

[Dairy-Free] • [Appetizers] • [Dinner] • [Lunch] • [Snacks] • [Pescatarian] • [Under 45 Minutes] • [Under 1 Hour]

Ingredients

• 2 tablespoons rice vinegar
• 2 tablespoons sugar
• 1 clove garlic, grated
• ¼ cup gochujang (Korean chili paste)
• 6 tablespoons soy sauce
• 2 teaspoons toasted sesame oil
• 2½ tablespoons rice vinegar
• 1 tablespoon sugar
• 2 scallions, white and light green parts, very thinly sliced
• 2 cloves garlic, grated
• 1 teaspoon sesame seeds
• 1 cup cake flour
• ¼ teaspoon baking powder
• 1½ teaspoons kosher salt, divided
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon black pepper
• 1 cup plus 2 tablespoons ice water
• 20 thin scallions, (about 2 bunches), roots trimmed
• 2 tablespoons plus 2–4 teaspoons vegetable oil
• ¼ pound (4 ounces) 31/40-count shrimp, peeled, deveined, and halved lengthwise (butterflied)
• ¼ pound (4 ounces) calamari bodies, sliced into ¼-inch rings, rinsed, and patted dry
• 2 large eggs
• 1 red chile, thinly sliced

Instructions Preview

1. Make the chili dipping sauce: In a medium …
2. Make the sesame soy garlic dipping sauce: …
3. Make the pancake batter: In a large bowl, …

…and 8 more steps

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Recipe by: Tikeyah Whittle, Amanda Berrill • From: Tasty