Crispy seafood pancake (Haemul pajeon) from Eat Korean: Our Home Cooking and Street Food (page 54) by Da-Hae West and Gareth West

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Soy vinegar dipping sauce (Cho ganjang)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Foodycat on July 30, 2018

    As lilham did, I did a half recipe using frozen mixed seafood. My pan was a bit small and I could not get it to flip neatly, so it looked an absolute mess but tasted good. Next time I would make 4 small pancakes from the same amount of batter.

  • lilham on April 16, 2018

    I made half the recipe and formed a single large pancake. I used a bag of mixed frozen seafood with king prawns, squid rings, scallops and mussels. Unlike Boffcat, It didn’t take long for me to cook, around 2 min each side. Mr lilham, my 7 year old and I all enjoyed it.

  • Boffcat on March 01, 2017

    The pancakes had a good texture and were a pleasure to eat - I used plump prawns and chunks of haddock for the seafood, and served them with a dipping sauce made with guochang, soy sauce, rice vinegar, sesame oil and garlic. Mike loved them. They took forever to cook, but that was my fault for using a Le Creuset frying pan that could only by put on a moderate heat. Next time I would make smaller pancakes rather than two enormous ones, which would be easier to flip over. I'd be tempted to add more flavouring to the batter, too. And it might be heresy to suggest this, but I think the pancakes could work well served with garlic mayonnaise...

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