Korean Seafood Pancakes Haemul Pajeon Recipe
Thick pancakes packed with chunks of seafood and plenty of green onion are a classic beer snack in Korean bars. The batter is springy in the middle and lightly crispy around the edges, and the salty dipping sauce gives them extra character. They’re perfect for sharing on a lazy evening with friends.
Haemul pajeon combines a generous amount of seafood with fragrant green onion in a thick, satisfying pancake that stays tender inside and crisp at the edges. It’s a classic Korean anju—food meant to be enjoyed with drinks—so it’s ideal for sharing at casual gatherings.
Chef's tips
Dry the seafood as thoroughly as you can so it doesn’t water down the batter and so the pancake crisps properly. Don’t rush the frying: let the first side get nicely golden before flipping, and use a large spatula or plate to make turning easier. If your pan is smaller, make more, thinner pancakes rather than overloading the pan.
How to serve
Serve the pancakes straight from the pan, cut into bite-sized pieces, with plenty of dipping sauce on the side. Pair them with cold beer, makgeolli if you have it, or sparkling water with a slice of lemon. They also work well as part of a larger Korean-style spread with kimchi and simple pickles.
Ingredients
- mixed seafood e.g. shrimp, squid, mussels, fresh or thawed - 250 g
- long green onion cut into pan-length pieces or into 5–7 cm pieces - 6 pieces
- wheat flour - 150 g
- potato starch about 2 tablespoons - 30 g
- water cold - 220 ml
- egg - 1 piece
- salt for the batter - 0.5 teaspoons
- vegetable oil for frying - 5 tablespoons
- soy sauce for the sauce - 3 tablespoons
- rice vinegar for the sauce - 1.5 tablespoons
- water for the sauce - 1 tablespoon
- white sesame seeds for the sauce - 1 teaspoon
- chili pepper finely chopped, for the sauce, optional - 0.5 pieces
Preparation
- If the seafood is frozen, thaw it and pat it very dry with paper towels. Cut larger pieces into smaller, bite-sized chunks.
- In a bowl, mix together the wheat flour, potato starch, and salt.
- Add the egg and gradually pour in the cold water, whisking until you get a smooth, fairly thin batter, a bit thicker than regular crepe batter.
- Add the seafood to the batter and gently mix to combine.
- Heat 2 tablespoons of oil in a large frying pan over medium-high heat.
- Place half of the green onion in the hot oil, arranging it in one direction to form a kind of “carpet”.
- Pour half of the seafood batter over the green onion and spread it out evenly so everything is covered with a thin layer.
- Fry for 4–5 minutes, gently shaking the pan, until the bottom is golden and crispy. If the edges brown too quickly, reduce the heat.
- Using a large spatula or a plate, flip the pancake over and fry for another 3–4 minutes, until the other side is also nicely browned.
- Transfer the pancake to a board and repeat the frying with the remaining green onion and batter.
- Meanwhile, prepare the sauce: in a small bowl, mix the soy sauce, vinegar, water, sesame seeds, and chopped chili.
- Cut the cooked pancakes into squares or strips with a knife or kitchen scissors and serve hot with a small bowl of dipping sauce.
Storage
Przechowuj naleśniki w lodówce, oddzielając warstwy papierem do pieczenia. Podgrzewaj na suchej patelni na średnim ogniu, aż spód znów stanie się lekko chrupiący.
