Vegetarian Korean Seafood Pancake (Haemul Pajeon)

Experience a delicious twist on a Korean classic with this Vegetarian Korean Seafood Pancake (Haemul Pajeon). Packed with the umami-rich flavors of nori, savory king oyster mushrooms, and protein-packed crumbled tofu, this plant-based version of a beloved dish is a perfect balance of crispy edges and tender texture. The easy-to-make batter, made with a blend of all-purpose and rice flour for the ideal chew, comes together quickly with just a hint of soy sauce, garlic, and chili flakes for extra depth. This recipe is skillet-cooked to golden perfection and drizzled with fragrant sesame oil for a flavorful finish. Serve these hearty, veggie-loaded pancakes as a crowd-pleasing appetizer, a light lunch, or a comforting dinner with your favorite dipping sauce. Whether you’re a fan of Korean cuisine or simply exploring new vegetarian dishes, this recipe is sure to become a favorite!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup all-purpose flour
• 0.5 cup rice flour
• 2 tablespoons cornstarch
• 1.5 cups water
• 1 tablespoon soy sauce
• 3 tablespoons vegetable oil (for cooking)
• 5 pieces green onions, cut into 2-inch lengths
• 1 cup king oyster mushrooms, thinly sliced
• 1 sheet nori sheet, cut into small strips
• 0.5 cup tofu, crumbled
• 2 cloves garlic, minced
• 0.5 teaspoon chili flakes
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 teaspoon sesame oil

Directions

Step 1

In a large mixing bowl, combine all-purpose flour, rice flour, and cornstarch.

Step 2

Pour in the water gradually, mixing well to form a smooth batter. Ensure there are no lumps.

Step 3

Add soy sauce, garlic, chili flakes, salt, and black pepper to the batter. Stir to incorporate.

Step 4

Gently fold in the green onions, king oyster mushrooms, nori strips, and crumbled tofu until evenly distributed.

Step 5

Heat a non-stick skillet over medium heat and add 1 tablespoon of vegetable oil.

Step 6

Pour about half of the batter into the skillet, spreading it out to form a thin pancake.

Step 7

Cook for about 5 minutes until the edges start to brown and the bottom is crispy.

Step 8

Flip the pancake carefully and cook the other side for another 4-5 minutes until golden brown.

Step 9

Repeat with the remaining batter, adding more oil as necessary.

Step 10

Drizzle sesame oil over the cooked pancakes before serving.

Step 11

Cut the pancake into slices and serve warm with a dipping sauce, if desired.

Nutrition Facts

Serving size	(1109.3g)

Amount per serving	% Daily Value*
Calories	1508.1

Total Fat 63.7g	0%
Saturated Fat 9.0g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 1829.3mg	0%
Total Carbohydrate 197.9g	0%
Dietary Fiber 13.4g	0%
Total Sugars 5.5g
Protein 39.3g	0%

Vitamin D 0IU	0%
Calcium 574.3mg	0%
Iron 15.8mg	0%
Potassium 1443.7mg	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: 37.7%

Protein: 10.3%

Carbs: 52.0%