Last week I made the Haemul Pajeon (Korean-Style Seafood and Scallion Pancakes) recipe from J. Kenji Lopez-Alt’s The Wok cookbook.

Interestingly, compared to the previously-made kimchi pancakes, this recipe calls for an egg in the batter and the same amount of water. I suppose the moisture of the egg compensates for the kimchi liquid not used.

Kenji calls for a mixture of seafood:

For the seafood, use any combination of the following: shrimp, peeled, deveined, and cut into bite-sized pieces; squid, cut into thin rings or strips; fresh shucked, canned, or smoked oysters, well drained; fresh shucked clams, roughly chopped, or canned chopped clams, well drained; fresh shucked, canned, or frozen and thawed mussels, well drained. Picked fresh crabmeat, or surimi, roughly chopped; canned tuna or salmon, well drained and broken into chunks.

I went with a combination of shrimp, sliced squid tubes, and imitation crabmeat.

The cooking process is the same as the kimchi pancakes. I thought the kimchi pancakes cooked quickly, so this go-around I tried swirling it more, but I still ended up reducing the heat some/removing the pancake early.

Also like the kimchi pancakes, I served these as a side to a meal. They were good. I might make them again, but would do so as a party snack or something like that.

I am cooking my way through J. Kenji Lopez-Alt’s The Wok cookbook. Read more about it.