A classic Korean savory pancake, Haemul Pajeon is renowned for its crispy edges, tender interior, and a delightful mix of fresh seafood and vibrant vegetables. It is a popular appetizer or a light meal, often enjoyed with a dipping sauce.
Haemul Pajeon (Korean Seafood Pancake)
A classic Korean savory pancake, Haemul Pajeon is renowned for its crispy edges, tender interior, and a delightful mix of fresh seafood and vibrant vegetables. It is a popular appetizer or a light meal, often enjoyed with a dipping sauce.
Ingredients
- 1 cup Korean pancake mix
- 1 cup ice water approx.
- 1 large egg
- 1/2 medium onion thinly sliced
- 1 cup green onions chopped into 2-inch pieces
- 1/2 cup Korean chives chopped into 2-inch pieces (optional)
- 1/2 cup mixed seafood shrimp and squid
- 2 tablespoons vegetable oil for frying
- 2 tablespoons soy sauce for dipping sauce
- 1 tablespoon rice vinegar for dipping sauce
- 1 teaspoon sesame oil for dipping sauce (optional)
- 1/2 teaspoon gochugaru Korean chili flakes
- 1 teaspoon toasted sesame seeds for dipping sauce
Instructions
- In a large bowl, whisk together the Korean pancake mix and egg. Gradually add the ice water, whisking until a thick, smooth batter forms. Be careful not to overmix; a few lumps are fine.
- Gently fold in the sliced onion, green onions, Korean chives (if using), and mixed seafood into the batter.
- Heat 1 tablespoon of vegetable oil in a large non-stick skillet or griddle over medium-high heat until shimmering hot.
- Pour about a ladleful of the batter into the hot pan, spreading it slightly to form a round pancake. Do not overcrowd the pan; cook one or two at a time depending on pan size.
- Cook for 3-4 minutes on one side until the edges are golden brown and crispy, and bubbles form on the surface. Flip the pancake and cook for another 3-4 minutes until the other side is golden and the seafood is cooked through.
- While pancakes are cooking, prepare the dipping sauce: In a small bowl, combine soy sauce, rice vinegar, sesame oil, gochugaru, and toasted sesame seeds. Mix well.
- Remove the cooked pancake from the pan and place it on a wire rack to keep it crispy while you cook the remaining batter, adding more oil as needed.
- Serve the Haemul Pajeon immediately, cut into wedges, with the prepared dipping sauce.
Notes
For extra crispiness, use a very hot pan and a thin layer of batter. Do not overcrowd the pan; cook pancakes one or two at a time. Serve immediately for best texture. You can customize seafood with what's available, such as mussels or clams. Feel free to add thinly sliced red chili for a touch of heat.
