Haemul Pajeon
“Crispy Korean seafood and green onion pancake, pan-fried until golden and served with a tangy soy dipping sauce.”
Flour
Egg
Shrimp
Squid
Soy Sauce
Chili PepperWhere it comes from
Haemul pajeon, a crispy Korean seafood pancake, often graces tables during rainy days as a comforting snack or appetizer. This dish highlights the bounty of the sea, featuring an assortment of seafood and green onions in a savory batter. Interestingly, it is traditionally served with a tangy soy dipping sauce, elevating its flavors and enhancing the dining experience.
On the Palate
How it's made
5 steps · Show ↓29 min active
How it's made
5 steps · Show ↓- 15 min
In a large bowl, sift the flour and gradually whisk in cold water until the batter is smooth and lump-free. Add soy sauce, salt, and a pinch of black pepper, whisking until fully incorporated. Cover and refrigerate while you prepare the seafood.
- 210 min
Clean the squid and shrimp, slicing them into bite-sized pieces. Slice the zucchini into thin rounds and cut the scallions into long strips.
- 35 min
Heat a generous amount of oil in a large skillet over medium-high heat until shimmering. Pour half the batter into the pan, spreading it evenly. Arrange half the seafood, zucchini, and scallions over the batter, pressing them gently into place.
Watch outEnsure the oil is hot enough — a drop of batter should sizzle immediately upon contact.
- 44 min
Cook the pajeon until the edges are crispy and golden brown, about 4 minutes. Carefully flip the pancake and cook the other side until equally crispy, pressing down gently with a spatula.
- 55 min
Transfer the pajeon to a towel-lined plate to drain excess oil. Repeat with the remaining batter and ingredients. Cut into pieces and serve hot with a dipping sauce, if desired.
