Seafood pancakes

Haemuljeon 해물전

Today I’m introducing you to my family’s all time favorite dish, haemuljeon, a Korean pancake made with a few different kinds of seafood.

Growing up in a harbor city on the southern coast of South Korea, every meal table was abundant with seafood. The traditional open air market was very close to my house so my mom went there every morning and bought all the fresh ingredients that she needed for that day. I used to go with her every morning, holding her hand. I don’t ever remember refusing her offer: “Do you want to come with me when I go shopping?” It was always so early in the morning! How early? 5 or 6 am! The market was usually full of people, even so early in the morning. People came to sell their catch, and some people were coming to buy fresh ingredients like us. And then other people were selling food there, like porridge, noodle soup, and rice cakes.

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Haemuljeon was one of my father’s favorite dishes. My mom brought fresh seafood home, chopped it up, and mixed it with green onion or buchu (chives) in a batter and cooked it on a skillet. Since it all happened so early in the morning, I had tons of time left before going to school! These are all such good memories.

This dish is easy to make, and all you need are a few different kinds of your favorite seafood. Fresh oysters, mussels, or scallops will work well, but the recipe below is my family’s favorite. With these ingredients you can make it just like we like to.

Ingredients (Make 10-11 pancakes)

  • 4 ounces deveined and cleaned shrimp, chopped
  • 4 ounces clam meat, chopped
  • 8 ounces cleaned squid, chopped
  • 1 green chili pepper, chopped
  • 2 to 3 green onions, chopped
  • 1 tablespoon of chopped carrot
  • ½ cup flour
  • ½ cup potato starch (or flour)
  • 1 egg
  • ½ cup water
  • 1 tablespoon fish sauce
  • ¼ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 teaspoons sesame oil
  • 4 to 6 tablespoons vegetable oilKorean seafood pancakes

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Directions

  1. Put the shrimp, clam, and squid into a bowl. Add green chili pepper, green onion, carrot, flour, potato starch, egg, water, fish sauce, salt, black pepper, and sesame oil. Mix it all together with a spoon.Korean seafood pancakes
  2. Heat a non-stick skillet over medium heat. Add about 2 to 3 tablespoons vegetable oil and swirl it around to coat evenly.
  3. Take 1 or 2 spoonfuls of the mixture and place it on the skillet. Shape it to round, ½ inch thick about 3 inch wide disks with the spoon. Make a few more disks until your skillet is comfortably full of them.seafood pancakes (haemuljeon: 해물전)
  4. About 2 minutes later, when the bottom of the pancakes turn a little crunchy, gently flip them over.seafood pancakes (haemuljeon: 해물전)
  5. Cook another 2 minutes, and then flip them over again. Cook another 1 to 2 minutes until both sides are light golden brown and crunchy.seafood pancakes (haemuljeon: 해물전)
  6. Transfer the cooked pancakes to a plate.
  7. Clean the skillet with paper towels, add 2 to 3 tablespoons vegetable oil and make pancakes with the rest of the batter mixture.seafood pancakes (haemuljeon: 해물전)
  8. Serve with rice, as a snack, or as a side dish for beer or soju.seafood pancakes (haemuljeon: 해물전)

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14 Comments:

  1. Janny The Netherlands joined 7/19 & has 1 comment

    They are delicious. Can you prepare the pancakes in advance? Then, do you reheat them or are they eaten cold as well?

    • Maangchi New York City joined 8/08 & has 11,772 comments

      Yes, you can freeze them. Thaw them out in the fridge or at room temperature and reheat them by pan-frying with a few drops of vegetable oil and serve!

  2. Nora Nero East Java, Indonesia joined 2/19 & has 12 comments

    Made it with mushrooms last night since my mom can’t eat fishy smell seafood. And I turn the shape into large-just-like-kimchijeon-one. You’re totally right Maangchi-ssi. The sizzling sound really reminds me to the rhythm of the rain


    See full size image

  3. Dazzler Oak Flats Australia joined 5/19 & has 2 comments

    I’m making this for my wife for Mothers Day dinner tonight. I’ll be using scallops and prawns in my mix. It looks delicious, thanks Maangchi.

  4. miguk girl Dover-Foxcroft, ME joined 3/11 & has 3 comments

    Maangchi–Can we use rice flour instead of wheat flour, or combination of both? I love the starchy chewy texture from rice flour! I love this recipe–so easy and fun to make! But maybe I will increase the portions because I think some “sampling” might occur during the cooking process! ;D

  5. stefansky99 Los Angeles, CA joined 1/14 & has 3 comments

    I made this recipe using only two seafood ingredients: shrimp and oysters. I did not use potato starch, instead I used Korean pancake mix. Everyone in my family was very pleased with this lovely appetizer / banchan. I will experiment with other seafood combinations.

    Easy and delicious dish. Many thanks.

  6. ucadjuster Missouri, USA joined 5/19 & has 1 comment

    Those are beautiful! Are they served with side dishes? Ten of those would only feed me.

  7. DAT811 SG joined 4/19 & has 1 comment

    Yums! I am having some friends on Friday for lunch (it’s a public holiday here in SG) & I will be cooking this dish to serve them together with your tofu stew; Korean fried chicken!!!

    Thank you for sharing your delicious recipe Maangchi!
    Love you

  8. bimbo.wildwest Tucson, AZ joined 4/19 & has 3 comments

    These are SO scrumptious! My tastes tend to the, “Weird,” as my family would say, but I LOVE Asian food. Two modifications I made to this recipe – I finished off in my convection oven because I was not sure all the seafood was cooked thoroughly AND, instead of putting oil in the (cast-iron) skillet, I sprayed with olive oil. MUCH lighter on the oil – too much oil is intimidating to me – and the outside crunch crunchier. Also was able to cook longer on the stove top rather than transfer to the convection oven to ensure fish cookery. A MOST delicious recipe – will be using a LOT as I LOVE everything seafood, even Seviche. Looking for a good gravy/sauce to include – I served first batch over stir-fried mung bean sprouts, daikon and carrot shreds with Kimchi. My family thinks I’m nuts…

  9. stonefly Olympia WA joined 11/11 & has 60 comments

    What a wonderful dish! My wife does not like these, so when I make them it is all for me. Yay!!!!!!!!!! I like to make a dipping sauce, too.

    • bimbo.wildwest Tucson, AZ joined 4/19 & has 3 comments

      What type of dipping sauce? Was looking for one on Maangchi’s site but didn’t find anything that sounded like it went well with. I served the pancakes with stir-fried vegetables and rice and, of course, Kimchi. The meal was out of this world! But a sauce was needed. Not a fan of just dashing on high-sodium thin sauces like fish sauce and soy sauce. Looking for something with a little more texture and less salt. Thank you.

      • Maangchi New York City joined 8/08 & has 11,772 comments

        Hi, this seafood pancake doesn’t need a dipping sauce because it’s already salty enough. But if you still want some dipping sauce, check out the dipping sauce recipe for a vegetable pancake. https://www.maangchi.com/recipe/yachaejeon
        Good luck with making delicious haemuljeon!

      • stonefly Olympia WA joined 11/11 & has 60 comments

        Here are a couple I use:

        1. Rice wine vinegar, sweetened with sugar or splenda, is the main base; add a little sambal olek or chili garlic sauce, some chopped garlic and chopped ginger. Combine and mix.

        2. Rice wine vinegar and Thai sweet chili sauce. I tend to keep this on the thin side, again with chopped garlic and ginger and often chopped Thai hot peppers.

        Enjoy!

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