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Fish, East Asian

Korean seafood pancake with rice

This Korean seafood pancake, or pajeon, is loaded with scallions, squid, and shrimp, served with rice and a tangy soy dipping sauce. It serves 4, takes 30 minutes, and is rated easy, for about €4.30 per person. The key to success is a thin batter and a well oiled pan for crispy edges.

A big crispy scallion pancake loaded with squid and shrimp, perfect for dipping in a tangy soy sauce.

Korean seafood pancake with rice
Total time
30 min
Difficulty
Easy
Cost per person
€4.30
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Under a golden, crackly crust hides a soft, tender pancake full of melted scallions and firm bites of squid and shrimp. The contrast between the crispy edges and the soft center is what makes this dish so satisfying, and the tangy soy dipping sauce wakes up every bite.

It's a great pick for a weeknight when you want something different from your usual rotation, without spending hours in the kitchen. You eat it with your hands, in shared wedges, which also makes it a relaxed option for casual friends over, or a fun way to introduce kids to a new kind of cuisine.

The ingredients

4 people

Pantry

  • Flouroften in the pantry 200 g
  • Cornstarchoften in the pantry 50 g
  • Ice water 30 cl
  • Neutral oiloften in the pantry 6 tbsp
  • Soy sauceoften in the pantry 3 tbsp
  • Rice vinegaroften in the pantry 1 tbsp
  • Sweet paprikaoften in the pantry 1 tsp
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch

Dairy

  • Eggs 2

Fruits and vegetables

  • Scallions 2 bunch

Fish counter

  • Squid tubes 200 g
  • Peeled shrimp 200 g

Allergens Gluten, Eggs, Shellfish, Mollusks, Soy

The step by step recipe

  1. Mix the flour, cornstarch, ice water, one egg, and a pinch of salt into a thin, runny batter.

    A thick batter makes a heavy pancake, it should pour easily.

  2. Cut the scallions into 6 cm lengths, slice the squid into rings, and halve the shrimp.

    Keep the scallions whole lengthwise, they form the base of the pancake.

  3. Mix soy sauce, vinegar, a bit of water, and the sweet paprika for the dipping sauce.

    A few sesame seeds in there and it tastes just like the restaurant version.

  4. Cook the rice in salted water, then drain it. 11 min

    This is a dish you eat with your hands, the rice stays on the side.

  5. In a well oiled pan, lay down the scallions, pour over the batter, scatter the seafood, then drizzle a bit of beaten egg on top.

    The egg on top is what holds the pancake together.

  6. Cook four to five minutes per side, until the edges are crispy, then cut into wedges and serve with the sauce and rice. 9 min

    Flip it in one go using a plate placed over the pan.

Our tips to get it right

  • Drain the squid and shrimp well before adding them in, excess water will make the batter soggy.
  • Let the pancake cook undisturbed for the first few minutes, that's what lets the edges set and turn crispy.
  • Serve the pancake straight from the pan, it loses its crunch as it cools.

The variations

  • Swap the squid for sliced mushrooms and the shrimp for cubed firm tofu for a vegetarian version.
  • Use shrimp only if you're not a fan of squid, just double the amount.
  • For kids, cut the seafood into smaller pieces and serve the sauce on the side, milder.

What to serve it with

  • A vinegared cucumber salad
  • A light miso broth
  • Iced green tea

Storage

The pancake keeps for 2 days in the fridge in a sealed container. It doesn't freeze well because of its texture, so it's best eaten fresh. Reheat leftovers in a pan to get some crispness back, the microwave makes it soft.

Questions about this dish

Can you make the batter ahead of time?

Yes, you can mix it a few hours ahead and keep it in the fridge. Stir it again right before using since the cornstarch can settle at the bottom.

Can you substitute the cornstarch?

You can use potato starch in the same amount. It's what gives the pancake its signature crispiness.

Do you need a special tool to flip it?

A large flat plate works fine, just place it over the pan and flip the whole thing in one quick motion. A wide nonstick pan makes this much easier.

Can you use frozen seafood?

Yes, as long as you thaw it fully and pat it dry with paper towels. Watery seafood will make the batter soggy and keep the edges from crisping up.

How long does it take to make a Korean seafood pancake with rice?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Korean seafood pancake with rice?

About 650 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Korean seafood pancake with rice cost?

About €4.30 per serving, or €17.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, shellfish, mollusks, soy. Always check the labels of the products you buy.

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