Korean seafood scallion pancakes for four
Recipe shopping list — copy the items into Valedo.
These savory Korean pancakes make a shareable meal or appetizer for four. The batter is filled with scallions and mixed seafood.
Ingredients
All-purpose flour
1 cup
Potato starch
1/4 cup
Ice water
1 cup
Egg
1 large
Scallions
2 bunches
Raw medium shrimp
8 ounces
Cleaned squid
6 ounces
Neutral cooking oil
1/4 cup
Soy sauce
2 tablespoons
Rice vinegar
1 tablespoon
Gochugaru
1 teaspoon
How to make it
- Whisk flour, potato starch, water, and egg into a thin batter. 2. Cut scallions into pan-length pieces and chop seafood. 3. Heat oil in a skillet and arrange scallions in a thin layer. 4. Add seafood, pour over batter, and cook until crisp underneath. 5. Flip carefully and cook the second side. 6. Mix soy sauce, vinegar, and gochugaru; cut pancakes and serve with dip.
Who this list is for
This list is for anyone preparing Korean seafood scallion pancakes (haemul pajeon) for four people. It fits home cooks who want to serve a shareable, savory pancake filled with scallions and mixed seafood. Whether you’re hosting friends or planning a family meal, this list covers the essentials for a classic haemul pajeon.
How to use this list
Start by checking your pantry and fridge for the basics: all-purpose flour, potato starch, and ice water for the batter. Gather a large egg, two bunches of scallions, and ensure you have 8 ounces of raw medium shrimp and 6 ounces of cleaned squid for the seafood filling. Neutral cooking oil is needed for frying. For the dipping sauce, you’ll need soy sauce, rice vinegar, and gochugaru. Work through the list in order, and cross off anything you already have.
Common mistakes
A common misstep is using too much batter or not enough seafood and scallions, which can make the pancakes dense. Avoid using olive oil or strongly flavored oils; stick with neutral cooking oil for the right texture and taste. Don’t forget to fully dry your seafood before mixing it in—excess moisture can make the pancakes soggy. Skipping potato starch can lead to a limp pancake, so don’t substitute it unless you have to.
What is on this list
You’ll need all-purpose flour, potato starch, ice water, and an egg for the batter. The filling calls for two bunches of scallions, 8 ounces of raw medium shrimp, and 6 ounces of cleaned squid. Neutral cooking oil is essential for frying. For the dipping sauce, have soy sauce, rice vinegar, and gochugaru ready. As you gather ingredients, cross off anything you already own to avoid duplicates.
Before you start cooking
Double-check that your seafood is thawed and cleaned. Wash and slice the scallions ahead of time. Prepare your dipping sauce before you fry the pancakes so it’s ready to serve. Set out all ingredients and equipment before you begin mixing the batter. This way, you’ll work smoothly and keep the pancakes crisp and hot for serving.
FAQ
Who is "Korean seafood scallion pancakes for four" for?
This list is for anyone preparing Korean seafood scallion pancakes (haemul pajeon) for four people. It fits home cooks who want to serve a shareable, savory pancake filled with scallions and mixed seafood. Whether you’re hosting friends or planning a family meal, this list covers the essentials for a classic haemul pajeon.
How should I use "Korean seafood scallion pancakes for four"?
Start by checking your pantry and fridge for the basics: all-purpose flour, potato starch, and ice water for the batter. Gather a large egg, two bunches of scallions, and ensure you have 8 ounces of raw medium shrimp and 6 ounces of cleaned squid for the seafood filling. Neutral cooking oil is needed for frying. For the dipping sauce, you’ll need soy sauce…
What should I skip or avoid with "Korean seafood scallion pancakes for four"?
A common misstep is using too much batter or not enough seafood and scallions, which can make the pancakes dense. Avoid using olive oil or strongly flavored oils; stick with neutral cooking oil for the right texture and taste. Don’t forget to fully dry your seafood before mixing it in—excess moisture can make the pancakes soggy. Skipping potato starch can l…
What is on the "Korean seafood scallion pancakes for four" list?
You’ll need all-purpose flour, potato starch, ice water, and an egg for the batter. The filling calls for two bunches of scallions, 8 ounces of raw medium shrimp, and 6 ounces of cleaned squid. Neutral cooking oil is essential for frying. For the dipping sauce, have soy sauce, rice vinegar, and gochugaru ready. As you gather ingredients, cross off anything…
What should I know about before you start cooking?
Double-check that your seafood is thawed and cleaned. Wash and slice the scallions ahead of time. Prepare your dipping sauce before you fry the pancakes so it’s ready to serve. Set out all ingredients and equipment before you begin mixing the batter. This way, you’ll work smoothly and keep the pancakes crisp and hot for serving.
Related lists
For general planning only. Valedo does not guarantee this list’s accuracy, completeness, or suitability. Verify information before relying on it. Not a substitute for professional advice or safety training.