0:00 / 10:44

Crispy Korean Seafood Pancakes (Haemul-jeon)

Name: Crispy Korean Seafood Pancakes (Haemul-jeon)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: korean
Ingredients: squid rings; tiger prawns; clam meat; green onion; green chili pepper; Carrot; Egg; All purpose flour; potato starch; water; fish sauce; Salt; crushed black pepper; sesame oil; vegetable oil

groups4 servingsspeedMediumcountertopsPrep: 20 minsskilletCook: 10 minsscheduleTotal: 30 minsoutdoor_grillPan-friedlocal_fire_departmentMild

Allergens:warningShellfishwarningMolluscswarningFishwarningGlutenwarningEggswarningSesame

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

8 Steps Total

Preparation

00:01:01

warningStay safe

Keep your non-dominant hand firmly on top of squid while slicing mantle to prevent knife slipping.

Slice open 225g squid body lengthwise along the mantle without cutting all the way through. Pull out internal organs, remove clear cartilage quill, sprinkle salt over skin to grip and peel off skin completely. Cut off head, remove beak and eyes from tentacles, discarding inedible parts.

lightbulb

Watch out

Use coarse salt to create friction when peeling squid skin, otherwise the slippery skin is difficult to pull off cleanly.

Ingredients:squid ringsSalt

Tools:chef's knifecutting board

Preparation

00:02:22

warningStay safe

Wash your hands thoroughly with soap after handling raw seafood to avoid cross-contamination.

Peel the outer shells completely off 150g shrimp. Slit along the back of each shrimp with a knife and remove the dark vein line.

lightbulb

Watch out

Ensure the shrimp vein is completely removed, otherwise it will taste gritty in the pancake.

Ingredients:tiger prawnsclam meat

Tools:chef's knife

Preparation

00:03:08

Place the cleaned squid, deveined shrimp, and 100g clam meat into a colander. Rinse thoroughly under cold running water to remove dirt and sand, then drain completely.

lightbulb

Watch out

Drain excess water thoroughly, otherwise excess moisture will make the pancake batter too runny.

Ingredients:squid ringstiger prawnsclam meatwater

Tools:slotted strainer

Preparation

00:03:43

Chop shrimp, squid body, squid tentacles, and clam meat into small chunks. Lightly mince the combined seafood mixture with a knife until coarse pieces remain, weighing about 1 lb (450g) in total. Transfer minced seafood into a large mixing bowl.

lightbulb

Watch out

Do not over-mince seafood into a paste, otherwise the pancakes will lose their pleasant chewy seafood texture.

Ingredients:squid rings (225 g)tiger prawns (150 g)clam meat (100 g)

Tools:mixing bowlchef's knifecutting board

Preparation

00:05:07

Finely chop 2 green onions and 1 green chili pepper. Dice a small piece of carrot to yield 15g (1 tbsp) fine red carrot bits. Add all chopped vegetables into the bowl with minced seafood.

lightbulb

Watch out

Use only a small amount of carrot for a pop of color, otherwise too much carrot will mask the fresh seafood flavor.

Ingredients:green onion (2 piece)green chili pepper (1 piece)Carrot (15 g)

Tools:chef's knifecutting board

Preparation

00:05:41

Crack 1 egg into the bowl. Add 0.5 cup all-purpose flour, 0.5 cup potato starch, 0.5 cup water, 1 tbsp fish sauce, 0.25 tsp salt, 0.5 tsp ground black pepper, and 1 tsp sesame oil. Mix thoroughly with a spoon until a smooth, thick, and colourful batter forms.

lightbulb

Watch out

Using potato starch along with flour gives the pancakes extra crispiness and translucency, otherwise using all flour makes them heavy.

Ingredients:Egg (1 piece)All purpose flour (0.5 cup)potato starch (0.5 cup)water (0.5 cup)fish sauce (1 tbsp)Salt (0.25 tsp)crushed black pepper (0.5 tsp)sesame oil (1 tsp)

Tools:mixing bowlspoon

Active Cooking

00:06:47

warningStay safe

Beware of hot oil splatters when flipping pancakes; turn gently with a spatula.

Heat a non-stick frying pan over medium heat and add 1.5 tbsp vegetable oil. Scoop tablespoonfuls of batter into hot pan to form small round patties (~3 inches wide, 0.5 inch thick). Fry over medium heat for about 2 minutes until bottom is golden and crispy, flip over, and cook second side for 2 minutes until golden brown and cooked through. Remove cooked pancakes to a board.

local_fire_departmentmedium heat, about 5 minutes

lightbulb

Watch out

The oil must be hot before adding batter

if pan is too cold, pancakes will soak up oil and lose crispiness

Ingredients:vegetable oil (1.5 tbsp)

Tools:spatulaskillet / pan

Active Cooking

00:08:13

Wipe frying pan clean with paper towel. Add remaining 1.5 tbsp vegetable oil over medium heat. Spoon remaining batter into pan and cook for 2 minutes, flip, cook 2 minutes, then flip again for 1 minute until both sides are deep golden and crispy (around 5 minutes total). Transfer cooked pancakes into a bamboo basket lined with parchment paper and serve warm with rice.

local_fire_departmentmedium heat, about 5 minutes

lightbulb

Watch out

Wipe burnt flour bits out of the pan between batches, otherwise leftover bits will burn and stick to the second batch of pancakes.

Ingredients:vegetable oil (1.5 tbsp)

Tools:spatulapaper towelskillet / pan