Keep water ice cold
Cold dough develops less glue and stays lighter when frying. Small lumps are better than long smooth stirring.
Korean Recipe
Haemul Pajeon
Ice-cold, only briefly stirred dough covers the inserts thinly. Two medium-sized pancakes fry more evenly and can be turned more safely than a large one.
Total time
45 min
Calories
470 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Korean Spring Onion Pancakes with Seafood
At Haemul Pajeon, spring onions are not only seasoning, but also form the basis of the pancake. Shrimp and squid are cut into small pieces before a thin batter joins everything together. Plenty of oil ensures crispy edges, while the centre remains juicy. Dried seafood and a wide pan prevent the pancake from becoming watery.
Lunch
Dinner
Seafood
Korean Recipes
Recipe
Haemul Pajeon
Haemul Pajeon is a hearty Korean pancake with long spring onions, shrimp and squid, crispy on the outside and juicy on the inside.
Ingredients
4 servings
Method
-
1
Prepare seafood dry
Carefully dry the shrimp and squid with kitchen paper, then chop very large pieces to cook completely within the short frying time.
-
2
Mix the dough only briefly
Mix flour, rice flour and salt. Stir in ice-cold water with a whisk only until no dry flour nests are visible.
-
3
Lay out the first layer of onions
Heat four tablespoons of oil in a nonstick pan of about 26 cm. Place half of the spring onions in the hot oil, close together.
-
4
Spread the inserts and dough
Place half of the shrimp and half of the squid on top of each other, then spread half of the batter thinly over the surface of the beaten egg.
-
5
First side of crispy fry
Fry over a medium to high heat for 5 to 6 minutes, moving the pan occasionally and adding a little oil on a dry side.
-
6
Turn and cook through
Slide the pajeon onto a plate, cover with the pan and turn over. Fry for another 4 to 5 minutes until the seafood and egg are completely cooked.
-
7
Stir in dip
Mix soy sauce, rice vinegar, water, sesame seeds and optional gochugaru. Let the pajeon rest briefly on a wire rack, cut into pieces and serve hot.
Kitchen know-how
Tips for Haemul Pajeon
Don't save too much on oil
Pajeon is fried flat in oil. Too little fat makes the flour and onions dry instead of forming crispy edges.
Variations
How to adapt this recipe
Replace the squid with a further 200 g of shrimp. Halve the large shrimp lengthways so that they cook through in the same time.
Leave out the seafood and use 350 g Korean chipped garlic. Stir a tablespoon of Doenjang into the water before making the dough.
Nutrition per serving
470kcal
52.0 gCarbohydrates
25.0 gProtein
19.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Haemul Pajeon
Haemul stands for seafood, pa for spring onion and jeon for pan-fried food with a thin layer of dough or egg.
Wet seafood, warm batter, too little oil or an overfilled pan are common causes. Two smaller pancakes are more reliable.
Yes. It must be defrosted completely and patted dry especially thoroughly, otherwise too much water will be released when frying.
Slide the pajeon onto a large flat plate, place the pan over it and turn both together. A wide ladle turner works for small pieces.
At 200 ° C on a grill, it will be crispy again in about 7 minutes. Microwave makes the dough soft and the seafood slightly chewy.
Keep cooking