Description
Haemul Pajeon is a savory Korean seafood scallion pancake that combines an assortment of fresh seafood with scallions and a light, crispy batter. Pan-fried to golden perfection, this flavorful dish is perfect as an appetizer or a main course, served hot with a tangy dipping sauce.
Ingredients
Seafood & Vegetables
- 1-1/2 to 2 cups assorted seafood (squid, shrimp, mussels, oysters, clams, cut into bite-sized pieces)
- 1 or 2 bunches scallions
- 1 red chili pepper (optional)
- 1 tablespoon chopped scallion (optional)
- 1 tablespoon diced onion (optional)
Batter & Seasonings
- 1 cup Korean pancake mix (buchim garu) or all-purpose flour or gluten-free flour with 1/2 teaspoon salt
- 3/4 cup icy cold water (plus extra as needed)
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 2 to 3 teaspoons vinegar
- 1 tablespoon water
- Pinch of black pepper
- Pinch of gochugaru (Korean red chili pepper flakes)
- 1/2 teaspoon sugar (optional)
- 1 egg, lightly beaten (optional)
- Vegetable oil, 5-7 tablespoons for frying
Instructions
- Prepare the ingredients: Drain excess water from the seafood, scallions, and optional chili pepper to prevent sogginess. Cut scallions in half crosswise and lengthwise if the white parts are thick. Mix the seafood with sesame oil to coat evenly.
- Make the batter: In a large bowl, combine the pancake mix with 3/4 cup of icy cold water, adding more water one tablespoon at a time if needed. The batter should be thinner than Western pancake batter but thicker than crepe batter. Stir in half of the seafood mixture.
- Heat the pan: Warm 3 to 4 tablespoons of vegetable oil in a non-stick pan over medium-high heat.
- Cook the first pancake layer: Ladle half of the batter mixture into the pan and spread evenly into a thin round shape. Arrange scallions over the batter in a single layer and press them in gently. Add half of the remaining seafood and a few slices of optional chili pepper.
- Add the egg (optional) and cook: Spoon half of the lightly beaten egg over the pancake surface. Cook until the bottom is golden brown, about 3-4 minutes. Reduce heat to medium if browning too quickly.
- Flip and finish cooking: Carefully turn over the pancake, adding 2 to 3 tablespoons of oil around the edges. Cook for another 3-4 minutes until the other side is golden and crispy.
- Repeat for the second pancake: Repeat the process with remaining batter and ingredients to make another pancake. Serve hot directly from the pan with dipping sauce.
- Optional method: Cut scallions into shorter lengths (2-3 inches), mix all ingredients (except the egg) into the batter. Ladle half into the heated pan and spread thinly, then proceed from step 5 to pan-fry as before.
Notes
- Using icy cold water in the batter improves crispiness.
- Draining excess water from seafood and vegetables is critical to prevent soggy pancakes.
- You can substitute Korean pancake mix with all-purpose or gluten-free flour plus salt.
- Adjust water quantity gradually to get the correct batter thickness.
- Serve with soy sauce-based dipping sauce flavored with vinegar and a pinch of sugar.
- Adding the egg layer is optional but adds richness and binding.
- Cook pancakes at medium-high heat initially, then lower if browning too fast for even cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pancake
- Method: Frying
- Cuisine: Korean
