Haemul Pajeon (Seafood Scallion Pancake, Less Oil)

Made with fresh green onions and high-protein shrimp, this low-fat crispy pancake turns traditional Korean flavor into a nutritious and light dinner option.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 400 g raw peeled shrimp, chopped · 284 kcal in the whole recipe
• 200 g green onions, cut into log lengths · 64 kcal in the whole recipe
• 100 g all-purpose flour · 350 kcal in the whole recipe
• 20 g cornstarch · 76 kcal in the whole recipe
• 2 eggs (100 g) · 143 kcal in the whole recipe
• 30 g red bell pepper, thinly sliced · 9 kcal in the whole recipe
• 2 cloves garlic (8 g), minced · 12 kcal in the whole recipe
• 1 tbsp olive oil (13 g) · 115 kcal in the whole recipe
• 1 tbsp sesame oil (13 g) · 115 kcal in the whole recipe
• 2 tbsp low-sodium soy sauce (32 g) · 18 kcal in the whole recipe
• 1 tbsp vinegar (15 g) · 3 kcal in the whole recipe
• 1 tsp sesame seeds (5 g) · 32 kcal in the whole recipe
• Cold ice water, salt, and Gochugaru (Korean red pepper flakes)

Method

1. Mix soy sauce, vinegar, sesame seeds, minced garlic, and a pinch of Gochugaru in a small bowl to prepare the dipping sauce.

   

2. Whisk flour, cornstarch, 1 egg, ice water, and a pinch of salt together in a bowl until a smooth, thin batter forms.

   

3. Toss the chopped shrimp and sliced red pepper with a pinch of salt and set aside.

   

4. Heat a non-stick skillet over medium-high heat (180°C / 350°F) with half of the olive oil and sesame oil mix, arrange green onions parallel in the pan, pouring batter evenly over them.

   

5. Top with the shrimp and red pepper, pour the remaining beaten egg over the top, pan-fry for 4-5 minutes per side using the rest of the oil until golden and crispy, then serve with dipping sauce.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.