Haemul Pajeon (Seafood and Scallion Pancake)
Local name: 해물파전
In short: Crisp-edged pancake of whole scallions, shrimp and squid in a thin flour batter, cut into squares and dipped in soy-vinegar sauce. It takes about 35 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 385 kcal
Haemul pajeon is a savory pancake layered with long scallions and seafood, and Koreans eat it on rainy days, with rice wine and at celebrations. A thin batter of wheat flour, rice flour and cold water, with beaten egg poured over the top, makes a pancake that is crisp at the edges and tender in the middle. Lay the scallions in a neat row, add the seafood and do not rush the flip.
Instructions
- Whisk the flours, salt and sugar with the cold water until smooth, then whisk in half of the beaten egg. The batter should be thin, like heavy cream. Stir the dipping sauce ingredients together in a small bowl.
- Pat the squid and shrimp dry with paper towels.
- Heat 1 1/2 tbsp oil in a 26 cm (10 inch) nonstick skillet over medium-high heat. Lay half the scallions in neat parallel rows and pour half the batter over them, so it fills the gaps in a thin layer.
- Scatter half the seafood over the top, drizzle with half the remaining egg and add a few chili slices. Cook for 3 to 4 minutes, until the underside is golden and the edges are set.
- Flip with a wide spatula and press down gently. Drizzle 1/2 tbsp oil around the edge and cook for 3 minutes more, until crisp and the seafood is opaque and cooked through.
- Slide the pancake onto a board and make the second one the same way. Cut into squares and serve hot with the dipping sauce.
Tips
- Keep the batter thin and the water very cold, and do not overmix. A thick, heavy batter gives a doughy pancake instead of a crisp one.
- For a vegetarian pancake, skip the seafood and use thin zucchini strips and sliced mushrooms. Clams or oysters also work well in place of squid.
Questions and answers
Why is my pajeon soggy?
Usually too much batter or too little oil. Use a thin layer of batter, enough oil to shallow-fry, and medium-high heat so the underside crisps before the middle steams.
What do Koreans drink with pajeon?
Makgeolli, a milky rice wine, is the classic partner, especially on rainy days. Light beer or tea also work well with the oily, savory pancake.
Can I make pajeon batter ahead of time?
You can keep the batter in the fridge for up to a day. Stir it well before using and add the seafood only just before cooking.
How long does it take to make Haemul Pajeon (Seafood and Scallion Pancake)?
About 35 min in total: 20 min of preparation and 15 min of cooking.
How many calories are in Haemul Pajeon (Seafood and Scallion Pancake)?
About 385 kcal per serving, with 23 g of protein, 43 g of carbohydrates and 13 g of fat. These values are estimates.
Nutrition per serving
| Calories | 385 kcal |
|---|---|
| Protein | 23 g |
| Carbohydrates | 43 g |
| Fat | 13 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
