Haemuljeon (Korean Seafood Pancake)

Ingredients

• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/4 cup (30g) rice flour 1/4 cup (30g) rice flour
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/2 cup (75g) shrimp, peeled and deveined 1/2 cup (75g) shrimp, peeled and deveined
• 1/2 cup (75g) squid, cleaned and sliced into rings 1/2 cup (75g) squid, cleaned and sliced into rings
• 1/2 cup (75g) clams, cleaned 1/2 cup (75g) clams, cleaned
• 1/2 cup (50g) scallions, thinly sliced 1/2 cup (50g) scallions, thinly sliced
• 1/4 cup (30g) carrots, julienned 1/4 cup (30g) carrots, julienned
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 10g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, rice flour, water, salt, and black pepper. Whisk until a smooth batter is formed.
2. 2.
   Add the shrimp, squid, clams, scallions, and carrots to the batter. Mix well to ensure all ingredients are evenly coated.
3. 3.
   Heat a non-stick skillet over medium heat and add enough vegetable oil to coat the bottom of the pan.
4. 4.
   Pour a ladleful of the batter mixture onto the skillet, spreading it evenly to form a round pancake.
5. 5.
   Cook the pancake for 3-4 minutes on each side, or until golden brown and crispy.
6. 6.
   Repeat the process with the remaining batter and seafood mixture, adding more oil to the skillet as needed.
7. 7.
   Once cooked, transfer the pancakes to a paper towel-lined plate to remove any excess oil.
8. 8.
   Cut the pancakes into wedges and serve hot with a soy-based dipping sauce.

Treat your ingredients with care...

• Shrimp — Make sure to peel and devein the shrimp before adding them to the batter. This will ensure a clean and enjoyable eating experience.

Tips & Tricks

• For an extra crispy texture, make sure the skillet is hot before pouring the batter.
• Feel free to customize the vegetable mix by adding other thinly sliced vegetables such as zucchini or mushrooms.
• Adjust the seasoning according to your taste preferences by adding more salt or black pepper to the batter.
• Serve the Haemuljeon immediately after cooking to enjoy the optimal texture and flavor.
• Experiment with different dipping sauces such as a spicy gochujang-based sauce or a tangy vinegar-based sauce.

Serving advice

Serve the Haemuljeon as a main course or as an appetizer. Cut it into wedges and arrange them on a platter. Garnish with additional sliced scallions for a pop of color. Serve with the soy-based dipping sauce on the side.

Presentation advice

To enhance the presentation, sprinkle some sesame seeds and chopped fresh cilantro over the Haemuljeon. The vibrant colors of the seafood and vegetables will make the dish visually appealing.