SEAFOOD PANCAKES

HAEMUL PAJEON

These pancakes are always a crowd-pleaser. They’re chock-full of seafood and the crisp texture is addictive. My mum used to make them with squid and prawns when guests came over. I’ve added scallops to make them extra special, but feel free to use whatever seafood you like. The pancakes are also a great way to use up any leftover vegetables you might have in the fridge. If you are using scallops, just make sure that they are very dry as any extra moisture will make for a soggy pancake.

Ingredients

  • 115 g (4 oz) rice flour
  • 6 tbsp self-raising flour
  • 2 tbsp doenjang (Korean soya bean paste)
  • tsp freshly ground black pepper
  • 3 large pinches of sea salt
  • 10 large prawns, peeled, deveined, halved lengthways and patted dry
  • 4 large diver sea scallops, muscle removed, thinly sliced horizontally and patted dry
  • 5 spring onions, julienned
  • 2 large cloves garlic, grated or finely chopped
  • 2 fresh Korean red chillies or Fresno chillies, cut into long, thin strips
  • 1 fresh Korean green chilli or jalapeño cut into long, thin strips
  • Vegetable oil, for frying
  • Pancake Dipping Sauce, to serve

Method

In a large bowl, gently whisk together the rice flour, self-raising flour, soya bean paste, pepper, salt and 315 ml (10 fl oz) cold water until smooth. Add the prawns, scallops, spring onions, garlic, red chillies and green chilli and stir the batter until thoroughly combined.

In a large non-stick frying pan, heat 3 tablespoons of oil over a medium-high heat. Spoon in one third of the batter and spread it evenly to form a pancake about 18 cm (7 in) wide. Fry until golden brown and crispy on the base, about 3–4 minutes. Carefully flip and cook for a further 3–4 minutes until the other side is golden. Transfer to a kitchen paper-lined plate to drain. Repeat with the remaining batter, adding more oil to the frying pan as needed.

Cut the pancakes into wedges and transfer to a serving platter. Serve immediately, with the dipping sauce.

Browse all recipes

Social media

@judyjoochef Instagram profile imageEvery stall has a story — and every face has fed a city. 🥬🌶️🐟

For me, Korean markets have always been the heartbeat of the cuisine. Everywhere you look, there’s movement and life: women neatly packing bundles of vegetables, bottling golden sesame oil, and scooping out rich gochujang and doenjang. A few steps away, fruit sellers stack seasonal peaches and vibrant melons beside piles of fresh greens. Down the row, fishmongers expertly fillet the day’s catch, while others build mountains of fiery red chilis — and sometimes, you’ll even spot a vendor catching a quick nap between customers.

After the Korean War, women known as ajummas (아줌마) became the backbone of these markets. They weren’t just selling food — they were feeding families, supporting communities, and keeping traditions alive during some of the country’s hardest years. Alongside them, men worked as butchers, fishermen, and produce sellers — roles often passed down through families, keeping skills alive from one generation to the next.

Even now, in the age of supermarkets and delivery apps, these markets endure. People come not just for the freshest fish or the ripest fruit — but for the trust, the stories, and the familiar faces that keep them coming back.

That, to me, is the true magic of Korea’s markets: the people who bring them to life every single day. ❤️

@visitkorea.uk 🇰🇷
#JudyJoo #JudyJooChef #KoreanFood #TasteOfKorea #KoreanCulture #KoreaTravel #FacesOfTheMarket #MarketLife #StreetFood #WomenInFood #ChefsOfInstagram #AsianFoodLover #FoodieReels #SeoulEats #VisitKorea #SeoulMarket #KoreanCuisine #EatTheWorld #FoodieAdventures #GlobalFoodie3 days ago via Instagram
@judyjoochef Instagram profile imagePart of my K-Quick Recipe Series — quick, bold Korean dishes from my newest cookbook!

Zingy. Crunchy. Instant gratification kimchi 🥬💫

This fresh kimchi is bright and bold — no fermentation time required. A perfect sidekick to your BBQ lineup or banchan spread. 

Make it once, crave it every day.

My mom used to whip up this vibrant little number every sweltering summer. I can still picture her—elbow-deep in a giant blue plastic tub, wearing those signature Korean hot-pink rubber gloves, tossing cabbage like a pro. This salad packs a punch that could wake up even the laziest heatwave afternoon. 

Find the recipe below — perfect for your next BBQ 🥬

💡: @samsunguk 
 🛒: @koreafoodsuk 
 📚: K-Quick — From my latest cookbook, K-Quick — link in bio if you want the full collection!

#AD

@quartobooksuk @quartobooksus @whitelionpublishing
#JudyJoo #JudyJooChef #KQuick #KoreanRecipes #KoreanSoulFood #SamsungUK #SamsungKitchen #KoreanCooking #Korea #Seoulplaza #QuickKimchi #Geotjeori #CabbageSalad #Kimchi #FreshKimchi

Fresh Cabbage Kimchi Salad (Baechu Geotjeori)

Ingredients (Serves 2–3):
• 1kg (2lb) baechu (Chinese leaf/Napa cabbage)
• 1 tbsp coarse sea or kosher salt
• 25g (¼ cup) gochugaru (Korean chilli flakes)
• 1 tbsp caster sugar
• 1 tbsp saeu-jeot (salted shrimp), or to taste 
• 1 tbsp fish sauce, or to taste 
• 1 tbsp grated garlic
• ½ brown onion, thinly sliced (5mm / ¼in)
• 3 spring onions, halved lengthwise & cut into 5cm (2in) pieces
To Serve:
• Drizzle of roasted sesame oil (optional)

Method:
1️⃣ Trim the base of the cabbage, wash thoroughly, discard wilted leaves, and cut into ~5cm (2in) pieces.
2️⃣ Place cabbage in a colander over a bowl. Toss with salt and let sit 10 min.
3️⃣ Meanwhile, in a separate bowl, mix gochugaru, sugar, saeu-jeot, fish sauce, and garlic.
4️⃣ After 10 min, drain any liquid from the cabbage.
5️⃣ Add the sauce mixture, onion, and spring onions. Toss well.
6️⃣ Drizzle with sesame oil (if using) and serve immediately.4 days ago via Instagram
@judyjoochef Instagram profile imageRolling into K-Viral Kitchen with a protein packed glow-up: Chamchi (Tuna) Keto-Gimbap @judyjoochef style 🥢💛 

No rice, no problem — this keto-friendly roll swaps steamed rice for silky egg crepe (jidan), and still delivers all the flavor of a classic gimbap — a genius hack that’s gone viral in Korea.  

Here’s what’s inside:

🍳 Paper-thin egg strips
 🥒 Salted fresh cucumber + sautéed sweet carrot
 🐟 Creamy tuna mayo 
 🥬 Pickled tangy radish + herby perilla leaves (if you’ve got it!)
 🌿 Wrapped in seaweed and brushed with nutty sesame oil for that glossy finish

Low-carb, big flavor. A lunchbox hero turned meal-prep MVP. 

📍 Ingredients via @koreafoodsuk 
 💄 Glam by @jonesroadbeauty & @justbobbidotcom 
 👩🏻‍🍳 Pro tip: Oil your knife for that picture-perfect slice.

💬 Comment “KETO” and I’ll DM you the recipe!
 📌 Save this for your next lunch idea
 👯‍♀️ Tag a friend who’s always on the clean-eating grind 

#KviralKitchen #KetoGimbap #ChamchiGimbap #LowCarbEats #KoreanFoodRemix #TunaMayoRoll #RiceFreeGimbap #HealthyKoreanFood #EasyKoreanRecipe #MealPrepGoals #EggCrepeRolls #DishesThatBrokeTheInternet #JudyJoo #JudyJooChef #QuickHealthyMeals #GimbapGlowUp #savethisrecipe2 weeks ago via Instagram
@judyjoochef Instagram profile imagePart of my K-Quick Recipe Series — quick, bold Korean dishes from my newest cookbook!

Chewy. Spicy & Sweet. Saucy. Seoul in a bowl 🥢💥

My version of this totally viral dish brings the heat with gochujang, gochugaru, and a deep dashi base. Add fish cakes, eggs, and scallions — or keep it veg, add some tofu, and let the sauce shine. 

I have so many late-night memories of devouring this dish on the streets of Seoul—post-clubbing, slightly disheveled, and very hungry. The plates came wrapped in plastic bags for quick clean-up, chopsticks replaced with humble toothpicks. My friends and I would huddle around, jostling for bites, skewering those chewy rice cakes and smacking our way through like it was the best thing we’d ever eaten. (Spoiler: it was.) 

How do you tteokbokki? Drop your favorite add-ins below 🔥👇

Drop a comment below for the recipe!

💡: @samsunguk 
 🛒: @koreafoodsuk 
 📚: K-Quick — From my latest cookbook, K-Quick — link in bio if you want the full collection!

#AD
@quartobooksuk @quartobooksus @whitelionpublishing 
#JudyJoo #JudyJooChef #KQuick #KoreanRecipes #KoreanSoulFood #SamsungUK #SamsungKitchen #KoreanCooking #Korea #Seoulplaza #Tteokbokki #SpicyRiceCakes #KoreanStreetFood #Gochujang #EasyKoreanRecipes #KoreanFoodTok #QuickRecipes #seoulplaza2 weeks ago via Instagram
Loading