Spicy Korean Seafood Scallion Pancake & Silken Tofu Stew

"Haemul Pajeon (Korean seafood scallion pancake) with a side of Sundubu-jjigae (soft tofu stew) featuring indigenous spicy Korean herbs"

DG-4191152

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8/9/2025

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

A vibrant Haemul Pajeon paired with a warm Sundubu-jjigae, infused with indigenous Korean spicy herbs for authentic flavor and comforting heat.

korean seafood spicy comfort tofu pancake

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Name: Spicy Korean Seafood Scallion Pancake & Silken Tofu Stew
Yield: 4
Ingredients: 1 cup all-purpose flour; 1/2 cup rice flour; 1 1/4 cups cold water; 1 large egg; 8 oz mixed seafood (shrimp, squid, clams), chopped; 6 large scallions, trimmed and cut into 3-inch pieces; 2 tbsp vegetable oil; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp gochugaru (Korean red chili flakes); For Sundubu-jjigae:; 14 oz silken tofu; 4 cups anchovy broth or vegetable broth; 3 cloves garlic, minced; 1 tbsp gochugaru; 1 tbsp gochujang (fermented chili paste); 1 tsp Korean perilla leaf, minced; 1 tsp Korean wild sesame leaves, chopped; 1 tsp Korean wild chive pepper paste or substitute with 1/2 tsp fresh minced green chili; 2 green onions, sliced; 1 large egg (optional); 1 tbsp sesame oil; Salt to taste

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