Aha Bujang's Crispy Haemul Pajeon
A seafood scallion pancake (haemul pajeon) that stays crispy until the very last bite, thanks to a combination of Korean pancake mix and frying mix, a cold batter ratio, and oil control tips.
Ingredients needed 2 servings
Recipe
Cooking tips
- You must thoroughly remove moisture from the shrimp or seafood with a paper towel to prevent the batter from becoming soggy.
- If you press down firmly with a spatula after flipping the pancake, the seafood will lose its volume and the inside will become soggy, so just let it cook as is until golden brown.
Recommended for
- Those who struggle with their scallion pancakes turning out soggy whenever they make them at home.
- Those who want to quickly make a crispy drinking snack that pairs perfectly with makgeolli.
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