Korean Seafood Pancake (Haemul Pajeon)

Short Description

Haemul Pajeon is a traditional Korean savoury pancake that combines a crisp, golden batter with an assortment of seafood and scallions. Often enjoyed as a snack, appetiser, or paired with makgeolli (Korean rice wine), this dish is beloved for its satisfying texture and rich umami flavour. It is typically served with a tangy soy-based dipping sauce.

Why You’ll Love This Recipe

• Quick and easy: Ready in about 30 minutes, making it ideal for weeknight meals or casual entertaining.
• Versatile: You can use a variety of seafood, including shrimp, squid, mussels, or clams.
• Crispy and savoury: The combination of scallions and seafood in a light batter yields a delightful contrast of textures.
• Comfort food: A popular choice on rainy days in Korea, offering warmth and satisfaction.
• Customisable: Easily adaptable to include your preferred seafood or vegetables.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 cup all-purpose flour
• ¼ cup glutinous rice flour
• ½ teaspoon salt
• ½ teaspoon sugar
• ¼ teaspoon pepper
• ½ teaspoon garlic powder (optional)
• 2 cups water
• 2 tablespoons rice wine
• 2 eggs, lightly beaten
• 60g spring onions, cut into 2-inch sections
• 60g chives, cut into 2-inch sections
• 160g shrimp, peeled
• 180g squid, cleaned and cut into rings
• 2 red chillies, sliced
• Oil for frying

For the Dipping Sauce:

• 3 tablespoons soy sauce
• 2 tablespoons white vinegar
• ½ teaspoon sugar
• 1 teaspoon chilli flakes
• 1 teaspoon sesame seeds
• Chopped spring onions

Directions

1. In a saucepan, combine the rice wine and 2 cups of water. Bring to a boil and blanch the seafood in small batches for 3 seconds each. Reserve 1 cup of the seafood broth and set the seafood aside.
2. In a mixing bowl, combine the all-purpose flour, glutinous rice flour, salt, sugar, pepper, and garlic powder. Gradually add the reserved seafood broth, stirring to create a smooth batter.
3. Add the spring onions and chives to the batter and mix well.
4. Heat a large non-stick pan over low heat and add 2 teaspoons of oil.
5. Pour half of the batter into the pan, spreading it evenly to form a thin layer.
6. Distribute half of the seafood and sliced chillies over the batter.
7. Drizzle half of the beaten eggs over the toppings.
8. Cook the pancake for 2–3 minutes until the bottom is golden brown. Flip the pancake and cook the other side until cooked through, adding more oil if necessary.
9. Remove the pancake from the pan and repeat the process with the remaining ingredients.
10. Serve immediately with the prepared dipping sauce.

Servings and Timing

• Servings: Makes 2 pancakes, serving 2–4 people.
• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Variations

• Seafood Options: Substitute or add other seafood such as mussels, clams, or oysters.
• Vegetarian Version: Omit the seafood and add vegetables like mushrooms, zucchini, or carrots.
• Spice Level: Adjust the amount of chilli flakes in the dipping sauce to your preference.
• Gluten-Free: Use gluten-free flour blends in place of all-purpose flour.

Storage/Reheating

• Refrigeration: Store leftover pancakes in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze pancakes in a freezer-safe bag for up to 1 month. Thaw before reheating.
• Reheating: Reheat in a pan over medium heat until warmed through. Alternatively, air fry at 350°F (175°C) for 4–5 minutes.

FAQs

What is Haemul Pajeon?

Haemul Pajeon is a Korean savoury pancake made with a batter of flour, eggs, and water, filled with various seafood and scallions, then pan-fried until crispy.

Can I use frozen seafood?

Yes, frozen seafood can be used. Ensure it is fully thawed and patted dry before adding to the batter to prevent excess moisture.

Is there a vegetarian version?

Absolutely. Omit the seafood and include vegetables like mushrooms, zucchini, or bell peppers for a vegetarian alternative.

What type of flour is best?

A combination of all-purpose flour and glutinous rice flour provides a balance of crispiness and chewiness. However, all-purpose flour alone can also be used.

How do I achieve a crispy texture?

Using icy cold water in the batter and ensuring the pan and oil are adequately heated before cooking helps achieve a crispy texture.

Can I make the batter in advance?

It’s best to prepare the batter just before cooking to maintain its consistency. However, you can prepare the dry mix in advance and add water when ready to cook.

What can I serve with Haemul Pajeon?

It pairs well with Korean rice wine (makgeolli) and side dishes like kimchi, pickled radish, or a simple salad.

Can I make smaller pancakes?

Yes, you can make smaller, individual-sized pancakes by pouring less batter into the pan, which also makes flipping easier.

Is the dipping sauce necessary?

While optional, the dipping sauce enhances the flavour of the pancake, providing a tangy and slightly spicy complement.

Can I bake Haemul Pajeon instead of frying?

Traditional Haemul Pajeon is pan-fried to achieve its characteristic texture. Baking is not recommended as it may not yield the same results.

Conclusion

Haemul Pajeon is a delightful Korean dish that brings together the flavours of the sea with the freshness of scallions in a crispy pancake form. Whether enjoyed as an appetiser, snack, or main course, it offers a satisfying culinary experience. With its versatility and ease of preparation, it’s a recipe worth adding to your repertoire.

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