Korean Seafood Pancake (Haemul Pajeon)

Name: Korean Seafood Pancake (Haemul Pajeon)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 30 g rice flour; 240 ml cold water; 1 large egg; 0.5 tsp salt; 150 g peeled, deveined shrimp, chopped; 150 g cleaned squid, sliced; 100 g cooked mussel meat; 1 bunch green onions, cut into 5-7 cm pieces; 0.5 medium yellow onion, thinly sliced; 0.5 medium carrot, julienned; 1 red red chili, sliced (optional); 4 tbsp vegetable oil (for frying); 3 tbsp soy sauce (for dipping sauce); 1 tbsp rice vinegar (for dipping sauce); 1 tsp sugar (for dipping sauce); 1 tsp sesame oil (for dipping sauce); 0.5 tsp toasted sesame seeds (for dipping sauce); 0.5 tsp red pepper flakes (gochugaru, optional)

Difficulty

easy

Time

40m

Price Category

average

Calories

High

Haemul Pajeon is a delicious Korean seafood pancake, featuring crispy edges and a soft interior, packed with fresh seafood and green onions. It's perfect as an appetizer or a light main course, especially on rainy days, as Korean tradition suggests. Served with its accompanying soy-based dipping sauce, it offers a true taste experience that will transport you to the world of Korean street food. Prepare this simple yet impressive dish at home!

Steps

Batter & Dipping Sauce

In a large bowl, whisk together all-purpose flour, rice flour, and salt. In another bowl, whisk the egg with cold water, then gradually add to the flour mixture, stirring until smooth. Do not overmix! In a small bowl, prepare the dipping sauce: combine soy sauce, rice vinegar, sugar, sesame oil, toasted sesame seeds, and optional red pepper flakes.

Prepare Ingredients

Prepare the seafood: chop the shrimp, thinly slice the squid, and leave the mussel meat whole. Cut green onions into 5-7 cm pieces, thinly slice the yellow onion, julienne the carrot, and slice the red chili if using.

Combine & Fry

Add the seafood and all prepared vegetables to the batter and gently fold to combine. Heat 1-2 tbsp of vegetable oil in a large skillet over medium-high heat. Pour enough batter to form a pancake about 20 cm in diameter. Spread evenly in the pan. Cook each side until golden brown and crispy, about 4-5 minutes per side. Repeat with the remaining batter, adding more oil to the pan as needed. Serve immediately with the dipping sauce.

	Per 100g	Per Serving 200g
Calories	380 kcal	760 kcal
Protein	22g	44g
Fat	18g	36g
Carbohydrate	32g	64g
Fiber	2g	4g
Sugar	3g	6g

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seafood

pan-fried

everyday

main course

crispy

Korean

all seasons

Hot

Korean Seafood Pancake (Haemul Pajeon)

Difficulty

Time

Price Category

Calories

ingredients

Steps

Batter & Dipping Sauce

Prepare Ingredients

Combine & Fry

Extra Tips

► For crispier pancakes, use cold water for the batter and avoid overmixing to prevent gluten development.

► Don't overcrowd the pan! Cook one pancake at a time to ensure even cooking and crispiness.

► Vary the dipping sauce to your taste: add garlic, ginger, or more chili for a spicier kick.

Nutrition