Low Sodium Korean Seafood Pancake (Haemul Pajeon)

Discover a flavorful twist on a Korean classic with this Low Sodium Korean Seafood Pancake (Haemul Pajeon). Perfect for those seeking vibrant, restaurant-quality dishes with a heart-healthier approach, this recipe swaps traditional salt-heavy ingredients for low-sodium chicken broth while retaining all the savory goodness. Packed with tender squid, shrimp, and mussels, plus a colorful medley of scallions, carrots, and bell peppers, it's a seafood-lover's dream. The batter, spiked with garlic and sesame oil for added depth, crisps to golden perfection in a skillet. Serve these crispy pancakes fresh off the stove, cut into wedges, and pair them with a low-sodium soy dipping sauce for a satisfying, shareable appetizer or snack. Easy to prepare in just 35 minutes, this dish will bring authentic Korean flavors to your table without compromising your health goals!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup All-purpose flour
• 2 tablespoons Cornstarch
• 1.25 cups Low-sodium chicken broth
• 1 whole Egg, large
• 2 teaspoons Garlic, minced
• 1 bunch Scallions, cut into 2-inch pieces
• 1 medium Carrot, julienned
• 0.5 whole Red bell pepper, julienned
• 0.5 cup Squid, cleaned and sliced into rings
• 0.5 cup Shrimp, peeled and deveined
• 0.5 cup Fresh mussels, cleaned and debearded
• 0.25 teaspoon Black pepper
• 1 tablespoon Sesame oil
• 2 tablespoons Vegetable oil

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, cornstarch, and black pepper.

Step 2

Gradually whisk in the low-sodium chicken broth until you have a smooth batter.

Step 3

Beat the egg and add to the batter, whisking until well incorporated.

Step 4

Add the minced garlic into the batter and mix well.

Step 5

Gently fold the scallions, julienned carrot, and red bell pepper into the batter.

Step 6

Add the prepared squid, shrimp, and mussels to the batter. Mix to ensure even distribution.

Step 7

Heat the vegetable oil in a large non-stick skillet over medium-high heat.

Step 8

Once the oil is hot, pour a ladleful of the batter mixture into the skillet, spreading it evenly to form a pancake about 8-10 inches in diameter.

Step 9

Reduce the heat to medium and cook for 5-7 minutes until the edges start to turn golden brown.

Step 10

Drizzle half of the sesame oil around the edges of the pancake for added flavor before flipping.

Step 11

Carefully flip the pancake using a spatula and cook for another 5-7 minutes on the other side until it is crispy and golden.

Step 12

Repeat with the remaining batter, adding more vegetable oil if necessary.

Step 13

Transfer the cooked pancakes to a paper towel-lined plate to remove excess oil.

Step 14

Cut the pancakes into wedges and serve hot, optionally with a low-sodium soy dipping sauce.

Nutrition Facts

Serving size	(1108.8g)

Amount per serving	% Daily Value*
Calories	1366.4

Total Fat 53.8g	0%
Saturated Fat 8.9g	0%
Polyunsaturated Fat 22.6g
Cholesterol 758.2mg	0%
Sodium 893.1mg	0%
Total Carbohydrate 137.7g	0%
Dietary Fiber 9.3g	0%
Total Sugars 9.6g
Protein 88.5g	0%

Vitamin D 128.9IU	0%
Calcium 336.1mg	0%
Iron 14.5mg	0%
Potassium 2009.1mg	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: 34.9%

Protein: 25.5%

Carbs: 39.7%