Korean
Haemul Pajeon
A crisp-edged Korean scallion pancake layered with tender seafood and sweet green onions. It is served hot from the pan with a sharp soy-vinegar dipping sauce.
Watch it madeMaangchi · 11:26
Ingredients
- Korean pancake mix (buchimgaru)3/4 cup
- Potato starch2 tbsp
- Ice-cold water3/4 cup
- Egg1 large
- Thin scallions or Korean jjokpa10 to 12, trimmed
- Mixed seafood, such as squid, shrimp, and mussels200g
- Green chili or red chili1, thinly sliced
- Neutral oil3 tbsp
- Salt1 pinch
- Soy sauce2 tbsp
- Rice vinegar1 tbsp
- Water1 tbsp
- Gochugaru1/2 tsp
- Toasted sesame seeds1 tsp
- Sesame oil1/2 tsp
Method
- Make the dipping sauce by mixing the soy sauce, rice vinegar, water, gochugaru, toasted sesame seeds, and sesame oil in a small bowl.
- Cut the seafood into bite-size pieces, pat it very dry, and season it with a pinch of salt.
- Whisk the buchimgaru, potato starch, and ice-cold water just until combined; the batter should be thin and a little lumpy.
- Beat the egg lightly in a separate small bowl.
- Heat a wide skillet over medium-high heat and add 2 tablespoons of the neutral oil.
- Lay the scallions in the skillet in one flat layer, alternating the white and green ends so they cover the pan evenly.
- Pour most of the batter over and between the scallions, then scatter the seafood and sliced chili evenly on top.
- Drizzle the beaten egg over the seafood, then spoon over any remaining batter to help bind the pancake.
- Cook for 4 to 5 minutes, shaking the pan occasionally, until the bottom is deep golden and crisp.
- Add the remaining 1 tablespoon oil around the edges, then carefully flip the pancake and press it gently with a spatula.
- Cook for 3 to 4 minutes more, until the seafood is cooked through and the second side is crisp.
- Flip once more for 30 seconds if needed, then slide onto a board, cut into large pieces, and serve immediately with the dipping sauce.
Common questions
Can I substitute the Korean pancake mix if I can’t find buchimgaru?
Yes. Use all-purpose flour with a little cornstarch or potato starch for crispness. Add a pinch of salt and make a thin batter with ice-cold water. It won’t taste identical, but it will still work well.
How do I keep haemul pajeon crispy instead of soggy?
Dry the seafood very well, use ice-cold batter, and don’t make it too thick. Spread the scallions in one even layer and cook over medium-high heat until the bottom is deeply golden before flipping.
How long does it take to cook the pancake through?
Usually 8 to 10 minutes total, depending on size and heat. Cook the first side 4 to 5 minutes, flip carefully, then cook 3 to 5 minutes more until the seafood is opaque and the second side is crisp.
Can I store leftover haemul pajeon, and how do I reheat it?
Store cooled leftovers in an airtight container in the fridge for up to 2 days. Reheat in a skillet or air fryer to bring back crispness. The microwave works, but the pancake will soften.
What is the best way to serve haemul pajeon?
Serve it hot, cut into wedges or squares, with the dipping sauce on the side. It’s best as a snack, appetizer, or light meal with makgeolli, rice, or a simple soup.