Haemul Pajeon (Seafood Scallion Pancake)
A crispy Korean pancake — a bed of scallions loaded with squid and shrimp in a golden batter, crisp at the edges and tender inside. The classic rainy-day dish to share with makgeolli.
Ingredients
- Scallions · or green onions1 bunch
- Mixed seafood · squid, shrimp, mussel200 g
- Cheongyang chili · optional1
- Red chili · garnish, optional1
- Cooking oil · generous4 tbsp
- Batter
- Korean frying mix · or flour + salt1 cup
- Water · cold0.75 cup
- Egg1
- Soy-vinegar dip
- Soy sauce2 tbsp
- Vinegar1 tbsp
- Water1 tbsp
- Gochugaru · optional0.5 tsp
- Sesame seeds · a pinch
Steps
Cut the scallions to the width of your pan; chop the seafood small and drain it well in a sieve.
- ⏲ 2 min
Whisk the frying mix with cold water and the egg into a slightly thin batter — not too thick.
- ⏲ 1 min
Heat a generous amount of oil in a pan over medium heat, lay the scallions out neatly, and pour the batter evenly over them.
- ⏲ 5 min
Scatter the seafood and chili on top, drizzle a little more batter, and fry until the bottom is golden.
- ⏲ 4 min
Flip once and crisp the other side, drizzling oil around the edges for extra crunch.
Mix the soy-vinegar dip. Cut the pancake into bite-size pieces and serve with the dip.
Tips & Variations
Variations
- Kimchi jeon: Use chopped sour kimchi instead of seafood.
- Buchu jeon: Swap the scallions for a pile of garlic chives.
- Dongnae pajeon: Busan style — heaped with seafood and a runny egg cracked on top.
- Gamja jeon: Finely grated potato for a chewy version.
Tips
- Keep the batter slightly thin for a thin, crisp pancake; thick batter turns gummy.
- Mixing with cold water makes it crispier.
- Use plenty of oil over medium heat so the inside cooks through and the edges crisp up.
- Flip it only once so it does not fall apart.
- Best eaten hot off the pan with makgeolli.
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