Gluten-Free Korean Seafood Pancake (Haemul Pajeon)

Crispy on the outside, tender on the inside, this Gluten-Free Korean Seafood Pancake (Haemul Pajeon) is a delicious twist on a beloved Korean classic. Made with a perfectly balanced batter of gluten-free all-purpose flour and rice flour, this recipe is packed with vibrant scallions and a medley of fresh seafood like shrimp, squid, and mussels. The pancake is pan-fried in vegetable oil for a delightful golden-brown crunch, and it’s served with a tangy, umami-rich dipping sauce featuring gluten-free soy sauce, rice vinegar, and a hint of gochugaru for a subtle kick. Ready in just 40 minutes, this easy, crowd-pleasing dish is perfect as an appetizer, side dish, or even a light main course for your gluten-free meal repertoire.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Gluten-free all-purpose flour
• 1 cup Rice flour
• 1.5 cups Cold water
• 1 large Egg
• 1 teaspoon Salt
• 1 teaspoon Baking powder
• 1 bunch Scallions
• 1 cup Mixed seafood (shrimp, squid, and mussels), cleaned and chopped
• 3 tablespoons Vegetable oil
• 1 tablespoon Toasted sesame seeds
• 0.25 cup Soy sauce (gluten-free)
• 1 tablespoon Rice vinegar
• 0.5 teaspoon Gochugaru (Korean red pepper flakes)

Directions

Step 1

In a large bowl, mix together the gluten-free all-purpose flour, rice flour, salt, and baking powder.

Step 2

Add cold water and the egg to the dry ingredients, and whisk until smooth to form the batter.

Step 3

Trim the scallions and cut them into 2-inch pieces.

Step 4

Fold in the chopped scallions and mixed seafood into the batter.

Step 5

Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat.

Step 6

Pour half of the batter into the skillet, spreading it evenly to cover the pan.

Step 7

Cook for about 4-5 minutes until the bottom is golden brown and crispy.

Step 8

Carefully flip the pancake and cook the other side for another 3-4 minutes.

Step 9

Remove the pancake from the skillet and repeat with the remaining batter, adding more oil as needed.

Step 10

To make the dipping sauce, combine the gluten-free soy sauce, rice vinegar, toasted sesame seeds, and gochugaru in a small bowl.

Step 11

Slice the pancake into smaller pieces and serve hot with the dipping sauce.

Nutrition Facts

Serving size	(1162.3g)

Amount per serving	% Daily Value*
Calories	1802.9

Total Fat 58.5g	0%
Saturated Fat 9.9g	0%
Polyunsaturated Fat 27.2g
Cholesterol 576.7mg	0%
Sodium 7608.8mg	0%
Total Carbohydrate 251.0g	0%
Dietary Fiber 9.8g	0%
Total Sugars 3.0g
Protein 75.8g	0%

Vitamin D 291.9IU	0%
Calcium 323.8mg	0%
Iron 10.8mg	0%
Potassium 1371.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.7%

Protein: 16.5%

Carbs: 54.8%