Haemul Pajeon
Course: MainCuisine: KoreanDifficulty: Easy
Servings
1
servingsPrep timeminutes
Cooking timeminutes
Calorieskcal
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Ingredients
1 cup all-purpose flour
0.5 cup rice flour (or sweet rice flour)
0.5 tsp salt
1 cup cold water
1 egg (optional)
1 cup mixed seafood (such as shrimp, squid, and clams; fresh or thawed)
1 spring onions (sliced into 2-3 inch lengths)
0.5 cup Optional: thinly sliced bell pepper or zucchini
Vegetable oil (for frying)
2 tbsp soy sauce
1 tbsp vinegar (rice vinegar or apple cider vinegar)
1 tsp sesame oil
1 tsp gochugaru (Korean red pepper flakes; optional)
Chopped spring onions (for garnish)
Directions
- Make the Batter: In a bowl, mix the all-purpose flour, rice flour, and salt. Gradually add the cold water, stirring until smooth. If using, whisk in the egg until well combined.
- Prepare the Seafood: If using frozen seafood, ensure it’s thawed and pat it dry. Cut any larger pieces into bite-sized portions.
- Heat the Pan: In a large skillet, heat a generous amount of vegetable oil over medium-high heat.
- Add the Filling: Once the oil is hot, pour in about half of the batter to form a pancake base. Immediately layer the seafood and spring onions (and any additional vegetables) over the batter. Pour a little more batter over the top to help bind the filling.
- Cook the Pancake: Fry the pancake for about 3-4 minutes, or until the bottom is golden brown. Carefully flip the pancake using a large spatula, adding more oil if needed. Cook the other side for another 3-4 minutes, or until golden brown and crispy.
- Repeat: Repeat the process with the remaining batter and filling, making additional pancakes as needed.
- Make the Dipping Sauce: In a small bowl, mix the soy sauce, vinegar, sesame oil, and gochugaru. Garnish with chopped spring onions.
- Serve: Slice the haemul pajeon into wedges and serve hot with the dipping sauce on the side.
Notes
- Pajeon is a variety of jeon with spring onions as its prominent ingredient, as pa means spring onions. It is a Korean dish made from a batter of eggs, wheat flour, rice flour, spring onions, and often other ingredients depending on the variety. Beef, pork, kimchi, shellfish, and other seafood are mostly used. If one of these ingredients, such as squid, dominates the jeon, the name will reflect that; e.g. ojing’eo jeon is ‘squid jeon’.
Pajeon is usually recognizable by the highly visible spring onions. It is similar to a Chinese spring onion pancake in appearance; however, unlike the Chinese dish (but like Western pancakes), it is made from a liquid batter and thus has a lighter texture. (Source: Wikipedia)
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