Dish

Haemuljeon

Haemuljeon is made by mixing together a batter made with flour, eggs, and water, then adding in a variety of fresh seafood and scallions. The mixture is then fried in a hot pan until it is golden brown and crispy on the outside and tender on the inside. The result is a dish that is both savory and satisfying, with a variety of textures and flavors that are perfect for dipping in a spicy soy sauce.

Asian cuisine› East Asian cuisine› Korean cuisine

Seafood

Origins and history

Haemuljeon is a popular Korean dish that has been enjoyed for centuries. The dish originated in the coastal regions of Korea, where fresh seafood is abundant and pancakes are a popular snack.

Dietary considerations

Gluten-free

Variations

Haemuljeon can be made with a variety of seafood, including clams, mussels, and oysters. The batter can also be made with rice flour for a gluten-free option.

Presentation and garnishing

Haemuljeon should be served in a large round dish, cut into wedges for easy serving. Garnish with a sprinkle of sliced scallions and a drizzle of spicy soy sauce for a pop of color.

Tips & Tricks

To ensure that the pancake cooks evenly, make sure the pan is hot before adding the batter. Also, be careful not to overcrowd the pan, as this can cause the pancake to cook unevenly. Finally, be sure to flip the pancake carefully to avoid splattering hot oil.