Delicious and Authentic Korean Haemul Pajeon Recipe

Ingredients

  • 1 cup all-purpose flour
  • 1 cup water
  • 1 egg
  • 1/2 teaspoon salt
  • 200g mixed seafood (shrimp, squid, mussels, etc.)
  • 2 green onions, chopped into 2-inch lengths
  • 1 small red chili, sliced
  • 1 small green chili, sliced
  • 1 tablespoon vegetable oil
  • 1/4 cup soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds
  • 1 clove garlic, minced

Steps and instructions

  1. In a large bowl, mix together the all-purpose flour, water, egg, and salt. Stir until the batter is smooth.
  2. Add the mixed seafood to the batter and stir until evenly coated.
  3. Heat the vegetable oil in a non-stick frying pan over medium heat.
  4. Place the green onions in the pan, arranging them in a single layer.
  5. Pour the batter over the green onions, making sure they stay in place.
  6. Scatter the sliced red and green chilies over the top of the batter.
  7. Cook the pancake for about 5 minutes until the bottom is golden brown and crispy. Flip the pancake and cook for another 5 minutes.
  8. While the pancake is cooking, prepare the dipping sauce. Combine the soy sauce, rice vinegar, sugar, sesame oil, sesame seeds, and minced garlic in a small bowl. Stir until the sugar is dissolved.
  9. Once the pancake is cooked, cut it into squares or wedges and serve hot with the dipping sauce on the side.

Tools for making

  • Large bowl - Needed for mixing the batter.
  • Non-stick frying pan - Used for cooking the pancake.
  • Spatula - Essential for flipping the pancake.
  • Small bowl - Used for preparing the dipping sauce.
  • Whisk - Helps to mix the batter smoothly.
  • Knife - Required for slicing the green onions and chilies.
  • Cutting board - Provides a surface for chopping the vegetables.
  • Measuring cup - Needed to measure the flour and water accurately.
  • Measuring spoons - Used for precise measurement of salt, sugar, and other ingredients.
  • Garlic mincer - Optional tool for mincing the garlic.

Recipe variations

  • Using a different flour such as rice flour or buckwheat flour for a gluten-free version.
  • Replacing the mixed seafood with a specific seafood like shrimp, squid, or mussels for a variation focusing on one type of seafood.
  • Adding vegetables like sliced bell peppers, carrots, or zucchini to the batter for added color and flavor.
  • Adding kimchi or kimchi juice to the batter for a spicy and tangy twist.
  • Using different herbs or spices like cilantro, parsley, or paprika to customize the flavor profile.
  • Creating a vegetarian version by omitting the seafood and adding chopped tofu or tempeh as a protein alternative.
  • Replacing the all-purpose flour with a combination of cornstarch and rice flour for an extra crispy texture.
  • Experimenting with different dipping sauces like a spicy gochujang sauce, sweet chili sauce, or a garlic soy dipping sauce.

Recipe overview

Haemul Pajeon is a savory, mouth-watering pancake from Korean cuisine, packed with delicious seafood and green onions. This traditional dish is easy to prepare and creates a perfect balance of flavors, with the spiciness of chilies and a hint of sweetness from the dipping sauce. The pancake is wonderfully crispy and golden brown on the outside, while the inside is filled with soft, succulent seafood. The green onions add a fresh, slightly crunchy texture and the chilies bring in a spicy kick. Served with a soy-vinegar dipping sauce, this Korean seafood pancake is a great appetizer or side dish that can easily turn into a light meal. If you love seafood with a bit of crunch and heat, Haemul Pajeon is something you should definitely try!

Common questions

  1. Can I use different types of seafood?
    Yes, you can use a variety of seafood such as shrimp, squid, mussels, or any other seafood you prefer.
  2. Can I make the batter in advance?
    It is best to prepare the batter just before cooking to ensure a crispy texture. However, you can make the batter ahead of time and refrigerate it for a few hours if needed.
  3. Can I use a different type of flour?
    All-purpose flour works best for this recipe as it gives the pancake a light and crispy texture. Using a different type of flour may alter the results.
  4. Can I adjust the spiciness of the pancake?
    Certainly! If you prefer a milder flavor, you can reduce or omit the sliced chilies. Alternatively, if you enjoy a spicier pancake, you can add more chilies or even include some chili flakes.
  5. Can I double the recipe?
    Yes, you can easily double the recipe to make a larger batch of Haemul Pajeon. Just make sure to adjust the cooking time accordingly and use a larger frying pan or cook in multiple batches.

Serving dishes and utensils

Origin stories

Haemul Pajeon, a delightfully savory seafood pancake, takes its origins from the rainy weather of South Korea. Koreans traditionally enjoy pajeon on rainy days accompanied by Makgeolli, a slightly sweet alcoholic beverage made from rice or wheat. The sound of the raindrops hitting the ground is said to be reminiscent of the sound of the pancake sizzling in the pan, creating a harmonious sensory experience. The addition of seafood to the pancake comes from Korea's coastal regions, where fresh seafood is easily accessible. A slice of this pancake on a rainy day is like a warm hug, encapsulating the comforting homeliness of Korean cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.