Haemul Pajeon (해물파전)

Prep time: 20 minutes

Cook time: 15 minutes

Total time: 35 minutes

Servings: 2 large pancakes

Country of Origin

Korea

A crispy, savory Korean pancake loaded with fresh green onions (scallions) and mixed seafood (squid, shrimp, mussels) fried in a light, crispy batter.

Presentation & How It's Eaten

Served hot on a round cutting board or platter, cut into squares or pie wedges. Eaten hot with chopsticks, dipped into a soy-vinegar dipping sauce.

Ingredients

• 1.5 cups scallions (green onions), trimmed into 4-inch lengths

• 150g (5 oz) mixed seafood (squid rings, peeled shrimp, clam meat)

• 1 cup Korean pancake mix (Buchimgae powder) or all-purpose flour

• 3/4 cup ice-cold water

• 1 egg, beaten

• 4 tbsp vegetable oil for frying

Soy Dipping Sauce:

• 2 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 tsp sugar

• 1 tsp toasted sesame seeds

Step-by-Step Directions

1. Make Batter: Whisk pancake mix and ice-cold water together in a bowl until smooth (do not overmix).

2. Arrange Scallions: Heat 2 tbsp oil in a large non-stick skillet over medium-high heat. Lay scallions side-by-side flat in pan in a neat single layer.

3. Pour Batter & Seafood: Ladle half batter evenly over scallions. Scatter half mixed seafood over batter. Pour beaten egg over top.

4. Fry Crisp: Fry for 4–5 minutes until bottom is golden and crispy. Carefully flip pancake over, add 1 tbsp oil around edges, and press down gently with spatula. Fry 4 minutes more.

5. Serve: Slice into pieces and serve immediately with soy dipping sauce.

Cooking Tips

• Use Ice Water: Using ice-cold water for batter creates a crispier pancake crust by preventing gluten from over-developing during cooking.

Nutrition Facts

(Estimated per serving, 1 pancake)

• Calories: ~420 kcal

• Total Fat: 18g

• Saturated Fat: 3g

• Cholesterol: 145mg

• Sodium: ~780mg

• Total Carbohydrates: 46g

• Dietary Fiber: 3g

• Sugars: 4g

• Protein: 18g