Haemul Jeon (Korean Seafood and Vegetable Pancakes)

Ingredients

• •1 cup all-purpose flour
• •3/4 cup ice-cold water
• •1 large egg
• •1/2 tsp salt
• •150 g raw medium shrimp, peeled, deveined, roughly chopped
• •100 g squid rings (fresh or thawed frozen), roughly chopped
• •6 stalks green onions, cut into 2-inch pieces
• •1/2 medium red bell pepper, thinly sliced
• •1/2 medium zucchini, julienned
• •4 tbsp neutral oil (canola or vegetable)
• •2 tbsp soy sauce
• •1 tbsp rice vinegar
• •1/2 tsp sesame oil
• •1/4 tsp gochugaru or red pepper flakes (optional)

Directions

1. 1Whisk flour, ice-cold water, egg, and salt together in a large bowl just until combined — a few lumps are fine; do not overmix.
2. 2Fold in shrimp, squid, green onions, bell pepper, and zucchini.
3. 3Heat 1 tbsp oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.
4. 4Pour in one-quarter of the batter and spread into a round pancake about 1/2 inch thick.
5. 5Cook 3–4 minutes until the bottom is deep golden and set; flip carefully and press down lightly.
6. 6Cook another 2–3 minutes until the second side is golden and seafood is cooked through; transfer to a rack.
7. 7Repeat with remaining oil and batter to make 4 pancakes total.
8. 8Stir together soy sauce, rice vinegar, sesame oil, and gochugaru to make the dipping sauce.
9. 9Slice pancakes into wedges and serve immediately with the dipping sauce on the side.

💡 Frozen squid rings are available at most Canadian grocery stores in the freezer seafood section — thaw overnight in the fridge and pat dry before using. If squid is hard to find, simply double the shrimp. Using ice-cold water (add a few ice cubes) keeps the batter light and helps achieve a crispier result.

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