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.

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Social media

@judyjoochef Instagram profile image✨ Citi Field isn’t just about baseball — it’s about the food! ⚾🍴 Crowned the best ballpark for food three years in a row, and after eating my way through it… I can confirm, it lives up to the hype.

From the amazing @chefkwameonwuachi’s curried chicken patties 👉 to my buddy @adamrichman’s Juicy Lucy burger 👉 BBQ heaven at Pig Beach 👉 and of course, my own @seoulbirdusa gochujang mac & cheese with Korean fried chicken… this ballpark is a food lover’s dream.

We’re so honored to be back for our second season at @citifield, showcasing bold Korean flavors with @mets and the incredible @tiaalexnymets. 💙

And don’t get me started on dessert — cinnamon bun egg rolls + the legendary cookie bucket. 🍪

#CitiFieldEats #Mets #NYCFoodie #BallparkEats #SeoulBird #KoreanFood #JudyJoo5 hours ago via Instagram
@judyjoochef Instagram profile imageDid you know Koreans prefer to raw fish totally differently than Japan? 🍣🇰🇷

In Korea, it’s called hoe (회, pronounced hwe) — sliced thinner, eaten straight from the ocean, and traditionally dipped in spicy-sweet chojang (gochujang + vinegar) instead of soy sauce+ wasabi. Sometimes even wrapped in lettuce with garlic + perilla for that bold Korean flavor. 🌶️🥬

🇰🇷 Korean Hwe vs. Japanese Sashimi

•⁠ ⁠Texture: Koreans prefer raw fish firm + chewy (served right after it’s caught in the rigor mortis stage). Japanese sushi leans tender + buttery after resting and aging.
•⁠ ⁠Freshness: Hwe is all about immediacy — caught, sliced, and served for that bouncy bite.
•⁠ ⁠Fish: Korea favors lean white fish like fluke (gwang-eo) + sea bream (domi). Japan prizes fatty tuna (toro) + salmon (sake). 
•⁠ ⁠Flavor: More chewing = more flavor release. Koreans prize this sweet, deep taste that develops as you chew. Sashimi melts on the tongue.

This prized chewiness even has its own word: 쫄깃쫄깃 (jjolgit-jjolgit) — that springy bite Koreans love in raw fish, rice cakes (tteok), and noodles (jjolmyeon).

At Seoul’s famous Noryangjin Fish Market, you’ll find it all: delicate flounder, whole grilled mackerel, fiery stews, and even live octopus (sannakji). 🐙

And when fish is served whole, head to tail, it’s more than flavor — it’s a symbol of prosperity and unity, especially at New Year. 🎎✨

Pick your team:
🍣 Raw Hoe with Chojang
🔥 Grilled Mackerel
🐟Canned Tuna in Kimbap 

Drop your choice in the comments ⬇️ 

#JudyJoo #KoreanCuisine #KoreanFoodCulture #Hoe #Hwe #NoryangjinMarket #WholeFish #SeafoodLovers #TasteOfKorea #FoodieTravel #ViralEats #HiddenGemsKorea #쫄깃쫄깃1 day ago via Instagram
@judyjoochef Instagram profile imageWelcome back to K-Viral Kitchen — where Korea’s most iconic bites get the @judyjoochef treatment. 

Chungmu Kimbap — a seaside classic with a spicy Seoul revival. 🐙🍚🔥

This minimalist rice roll hails from the fishing town of Chungmu, where it started as a humble lunchbox from a wife to her husband at sea. 

Today, it’s a cult favorite for good reason: no filling in the roll, but all the flavor on the side. 

🍚 Baby rice rolls brushed with sesame oil
 🔥 Spicy-sweet pickled radish salad
 🐙 Marinated squid + tender fish cakes
 🌿 Finished with chives, scallions, and sesame seeds

It’s bold, briny, and balanced — with heart and heat in every bite. 

📍 Ingredients via @koreafoodsuk 
 💄 Glam by @jonesroadbeauty & @justbobbidotcom
 👩🏻‍🍳 Pro tip: Give your squid a quick ice bath after blanching — it keeps the texture just right.

💬 Comment “CHUNGMU” and I’ll DM you the full recipe
 📌 Save this for your next flavor adventure
 👯‍♀️ Tag someone who’d be all over this spicy seafood platter 

#KviralKitchen #ChungmuKimbap #JudyJoo #JudyJooChef #KoreanStreetFood #RiceRolls #SpicySquid #DanmujiSalad #DishesThatBrokeTheInternet #EasyKoreanRecipe #ViralKoreanFood #KRecipeReel #CoastalKoreaEats #ChefApproved #SeafoodSnacks #SeoulEats #TongyeongClassic #WomenInFood2 days ago via Instagram
@judyjoochef Instagram profile imageIt was a pleasure sharing my story with Bella Wu for her project “Out of the Shadows”, which spotlights women forging their own paths.

From engineering, to finance, to reinventing myself through the kitchen, food media, and television — my journey has always come back to joy, authenticity, and embracing both wins and failures. 

Today, success feels quieter: peace, the people I love, and the simple things beyond the spotlight.

And, I’m so proud of Bella — Even while still in high school, she has already founded evermorehues, a sustainable candle company that supports female entrepreneurs. Her creativity and drive at such a young age are truly inspiring.

Thank you Bella and the @outoftheshadows.bw community for sharing my story. 💛

#OutOfTheShadows #WomenInLeadership #AuthenticJourney #KoreanFood #JudyJoo #KQuick #KoreanFoodMadeSimple #SeoulBird #KoreanCuisine #Korea #Korean3 days ago via Instagram
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