Haemul Pajeon

Name: Haemul Pajeon
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 cup All-purpose Flour, about 120 g; 1/4 cups Rice Flour, about 30 g; 220ml Water, cold; 1 large Egg; 1/2 tsp Salt, fine; 8 Scallions, spring onions; trimmed and cut into 6-7 cm lengths; 200g Mixed Seafood, squid, shrimp, mussels/clams; cleaned and chopped bite-size; 1 small Red Chili, thinly sliced; optional; 4 tbsp Neutral Oil, vegetable or canola; plus more as needed; 2 tbsp Soy Sauce; 1 tbsp Rice Vinegar; 1 tbsp Water; 1/2 tsp Sugar; 1/4 tsp Gochugaru, Korean red pepper flakes, or a pinch of red pepper flakes; 1/2 tsp Toasted Sesame Oil; 1/2 tsp Toasted Sesame Seeds; 1 Scallion, finely sliced

Haemul Pajeon is a crisp, savory Korean seafood pancake studded with tender mixed seafood and long green scallions, with a slightly chewy interior and golden, lacy edges. A simple batter of flours and egg yields a satisfyingly crisp crust when pan-fried, while a bright, umami-packed dipping sauce finishes the dish. Serve hot and tear into wedges — it's perfect as a shared appetizer or a comforting main with a cold drink.

Haemul Pajeon is a crisp, savory Korean seafood pancake studded with tender mixed seafood and long green scallions, with a slightl... Show more

Traditional Korean Recipe

Health Grade

B · Healthy

Rating

4.1

Time

40 min

Price

2,21 €

Calories

516 kcal

low calorie

easy

low sugar

kid friendly

Method

Prep the fillings

Trim the Scallions, cut 8 into 6–7 cm lengths for the pancake, and keep 1 scallion aside for the sauce. If the Mixed Seafood pieces are large, chop them into bite-size pieces, then pat them dry with paper towels. Thinly slice the Red Chili if you’re using it, and keep everything ready by the stove.

Whisk the batter

In a mixing bowl, whisk the All-purpose Flour, Rice Flour, Cold Water, Egg, and Fine Salt until the batter is smooth, loose, and pourable. Stop mixing as soon as the flour disappears; a few tiny lumps are fine and will relax as the batter rests.

Rest the batter

Let the batter rest for 10 minutes so the flours hydrate and the pancake spreads more easily in the pan.

Mix the sauce

Finely slice the reserved scallion, then stir together the Soy Sauce, Rice Vinegar, Water, Sugar, Gochugaru, Toasted Sesame Oil, and Toasted Sesame Seeds in a small bowl. Mix in the scallion and set the choganjang aside; it should taste salty, tangy, lightly sweet, and a little spicy.

Heat the pan

Set a large skillet over medium-high heat and add about 2 tbsp of the Neutral Oil, swirling to coat the bottom. Let the oil heat until it shimmers; keep the remaining oil nearby so you can add a little more for the second pancake or around the edges.

Fry the pancakes

Stir the batter once, then pour in half and spread it into a wide, thin round. Scatter half the scallions and half the seafood over the top, and add a few chili slices if you like. Cook for 4 minutes until the underside is golden and crisp, then drizzle a little more oil around the edge, flip carefully, and cook for 3 minutes more. Transfer the pancake to a plate and repeat with the remaining batter, scallions, seafood, and oil.

Serve hot

Cut the pancakes into wedges and serve them right away with the choganjang on the side. The pancake is at its best while the edges are still crisp and the center is tender.