Extra Crispy Haemul Pajeon (Seafood Scallion Pancake)
Make Pajeon, Korean scallion pancakes filled with seafood (haemul), at home with this easy recipe. Follow our cooking tips for that extra crispiness.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 2 tbsp soy sauce
- 1 tbsp rice vinegar (or white vinegar)
- 1 tbsp water
- 2 tbsp chopped onion
- 1 tbsp chopped red chili (optional)
- 2 bunches scallions
- 1 cup (120 g) all-purpose flour
- 2 tbsp cornstarch
- 1 cup (240 ml) carbonated water (chilled)
- 1 tsp fish sauce
- 5 tbsp oil (divided, and use more as needed)
- 1+1/2 cup (360 ml) mixed seafood (shrimp, squid, and mussel) (fresh or frozen (thaw first if frozen))
- 2 eggs (slightly beaten)
- 2 fresh red chili (sliced, optional)
Instructions
- 1
To make dipping sauce, prepare the dipping sauce by mixing all the ingredients together in a bowl. Set aside.
- 2
Trim the scallions to fit nicely in your skillet and set them aside. I recommend using a 10-11 inch heavy skillet for the best result.
- 3
In a rectangular pan, whisk together the flour, cornstarch, and fish sauce. Pour in the carbonated water and mix until well combined.
- 4
Heat 2 tablespoons of oil in a skillet over medium heat. Lightly coat half of the scallions with the batter and place them evenly on the hot skillet without overlapping. Spoon a small amount of batter to fill any gaps between the scallions. Avoid making the pancake too thick. Let it cook for 1 minute.
- 5
Sprinkle half of the seafood mix evenly over the scallion pancake. Drizzle a half of beaten egg over the seafood and dot with some fresh red chili evenly. Let the pancake sear on the bottom until it becomes golden brown and crispy when you lift up the edge with a spatula, about 2-3 minutes. Adjust the heat so that the bottom of pancake doesn't burn.
- 6
Using a large spatula (or two if needed), carefully turn the pancake to the other side. Watch out for any oil splashes. Drizzle more oil around the edges of the pancake. Adjust the heat level if needed.
- 7
Remove the pancake from the skillet, you can either use a large dish or a spatula. Repeat the process to make the next batch of pajeon.
- 8
Serve the pajeon immediately after frying. Cut it into serving-size pieces and serve it alongside the pajeon dipping sauce.