Description
Haemul Pajeon is a crispy Korean seafood and scallion pancake that’s savory, quick to make, and perfect as an appetizer, snack, or light meal. This easy version delivers a satisfying crunch with tender seafood in every bite.
Ingredients
- 1/2 cup all-purpose flour
- 1 1/2 tbsp potato starch or cornstarch
- 3/4 cup water
- 4 tbsp neutral oil
- 10–12 scallions, cut to fit the pan
- 4 oz mixed seafood (shrimp, squid, oysters, or clams), chopped
- 1 hot red pepper, sliced
- 1/2 tsp salt, plus more to taste
- Pinch of ground black pepper
Instructions
- Mix the chopped seafood with a pinch of salt and black pepper. Set aside.
- In a large bowl, whisk together the flour, potato starch, salt, and water until smooth.
- Fold in the scallions so they’re well coated in the batter.
- Heat half the oil in a large pan over medium heat. When hot, arrange the scallions in a neat shape in the pan.
- Spread the seasoned seafood evenly over the scallions and scatter the sliced hot red pepper on top. Drizzle any remaining batter over everything.
- Cook for 3–4 minutes until the bottom is golden and crispy.
- Carefully flip the pancake, add remaining oil around the edges, and cook for another 2–3 minutes until crisp.
- Remove from pan and serve hot with dipping sauce.
Notes
- Use thawed and patted-dry frozen seafood if fresh is unavailable.
- Customize with other vegetables like zucchini or mushrooms.
- Best served hot and crisp from the pan.
- Pan or oven reheating preserves crispiness better than microwave.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Appetizer
- Method: Pan-Fried
- Cuisine: Korean
Nutrition
- Serving Size: 1/4 pancake
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 45mg
