K-Pancake: Haemul Gochujang Jeon (Korean Seafood Pancake)

11 months ago


One of the most familiar Korean dishes around the world is this savory seafood omelettes. Bits of fresh seafood and vegetables are brought together by a thin batter flavored with gochujang or sweet chili paste. It’s best to pan-fry the batter for that crunchy finish.



Makes 3-4 servings



⅔ cup Flour
¼ cup Cornstarch
2 Tbsps Dashida powder (Korean beef soup stock)
1 Tbsp Sugar
2 Eggs
½ cup Water
½ cup Julienned carrots
1 stalk Onion leeks, julienned
1 cup Shrimps, peeled, deveined, and roughly chopped
1 cup Squid, in strips
1 Tbsp Sliced onions
1 Tbsp Sliced finger chilies
1 Small potato, julienned and parboiled
3 Tbsps Gochujang (red chili paste)
2 Tbsps Vegetable oil, for frying



¼ cup Japanese soy sauce
2 tsps Sugar
1 tsp Minced garlic
1 tsp Sesame oil
1 tsp Chili powder
1 tsp Vinegar
1 tsp Sesame seeds


1. In a bowl, combine the flour, cornstarch, dashida, and sugar. Set aside.
2. In a separate bowl, whisk the eggs and water together. Slowly stir the egg mixture into the flour mixture. Add the remaining ingredients and stir the gochujang last.
3. Heat oil in a non-stick frying pan. Pour mixture (about ½-1 cup, depending on the size of the pan) in the pan to make an omelette. When golden on the underside, flip the omelette to cook the other side. Repeat until all the batter is consumed.
4. To make sauce, combine soy sauce, sugar, garlic, sesame oil, chili powder, vinegar, and sesame seeds in a bowl and stir until sugar is dissolved. Serve with the Haemul Gochujang Jeon.

Recipe by Chef Shimkeun Gonzalez

Photographed by Floyd Jhocson of Studio 100


Here are other recipes if your craving for other seafood:

Grilled Pandan Squid with Atsuete Garlic Rice

Encebollado de Pescado

Seafood and Sausage Boil

Add A Comment

Leave a reply

Your email address will not be published.