Sourdough Discard Haemul Pajeon (Seafood Scallion Pancake)
Elevate your sourdough discard with a savory twist by making Haemul Pajeon, a Korean seafood scallion pancake. This recipe blends the tangy depth of sourdough with a mix of seafood and fresh scallions. The result is a crispy, golden pancake with a tender, flavorful center—perfect as a hearty appetizer or a satisfying meal.
Ingredients
Pancake
- 50 g sourdough discard
- 40 g water
- 7 g cornstarch
- 7 g rice flour
- 1/4 tsp salt
- 1/8 tsp garlic powder optional
- pinch pepper
- 2 scallion
- 1/4 cup chopped mixed seafood mussels, squid, shrimp,
Dipping Sauce
- 2 tbsp soy sauce
- 1 tbsp black vinegar
- 1/2 tsp sugar
- 1 tsp sesame seeds
- 1/8 tsp gochugaru (optional)
Instructions
- Divide the scallions into half or fourths lengthwise, making thing strips. Cut into 4 inch strips. Set aside.
- Mix sourdough discard, water, cornstarch, rice flour, salt and pepper together. Chop the seafood into 1/2" pieces and mix into the batter. You should have a thin batter that is slightly thinner than a crepe's. If it is too thick, add some more water.
- Heat up a skillet on medium heat and spray with oil. Add the scallions and pour the seafood batter mixture on top. With a spatula, evenly spread the batter. Cook about 3 minutes or when the bottom has browned and the top looks partially cooked (it will look a bit translucent in color). Flip and cook the other side for about 3 minutes.
- Remove from pan, slice and serve with dipping sauce.