Keep water ice cold
Cold dough develops less glue and remains lighter when roasting. Small lumps are better than long smooth stirring.
Korean Recipe
Haemul Pajeon
Icecold, only briefly stirred dough wraps the inlays 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 Pancake with Seafood
At Haemul Pajeon, spring onions are not just spice, but form the basis of pancakes. Shrimps and squid come cut small over it before a thin dough joins everything. Sufficient oil ensures crispy edges, while the middle remains juicy. Dried seafood and a wide pan prevent the pancake from getting watery.
Lunch
Dinner
Seafood
Korean Recipes
Recipe
Haemul Pajeon
Haemul Pajeon is a hearty Korean pancake with long spring onions, shrimp and squid, crispy outside and juicy inside.
Ingredients
4 servings
Method
-
1
Prepare Seafood Dry
Carefully dry shrimp and squid with kitchen paper. Crushing very large pieces so that they 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 until dry flour esters are no longer visible.
-
3
Place the first layer of onion
Heat four tablespoons of oil in a coated pan of about 26 cm. Place half of the spring onions close together in the hot oil.
-
4
Distribute insoles and dough
Place half of shrimp and octopus each. Add half of the dough and spread a whirled egg thinly over the surface.
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5
First page fry crispy
Fry at medium to high heat for 5 to 6 minutes. Move the pan occasionally and pour a little oil on dry edges.
-
6
Turn and cook
Let Pajeon slide onto a plate, cover with the pan and turn over. Fry for another 4 to 5 minutes until seafood and egg are completely cooked. Prepare second pancakes as well.
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7
Touch dip
Mix soy sauce, rice vinegar, water, sesame and optionally gochugaru. Let Pajeon rest briefly on a grid, cut into pieces and serve hot.
Kitchen know-how
Tips for Haemul Pajeon
Do not save too much on oil
Pajeon is fried flat in oil. Too little fat makes flour and onions dry instead of forming crispy edges.
Variations
How to adapt this recipe
Replace octopus with another 200 g shrimp. Halve large shrimps lengthwise so that they cook in the same time.
Leave out Seafood and use 350 g Korean cut garlic. Stir one tablespoon of Doenjang in the water before the dough is formed.
Nutrition per serving
470kcal
52.0 gCarbohydrates
25.0 gProtein
19.0 gFat
Values are estimates per serving 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 dishes fried in the pan with a thin dough or egg shell.
Wet seafood, warm stirred dough, too little oil or an overcrowded pan are common causes. Two smaller pancakes are more reliable.
Yes. It has to be completely thawed and especially thoroughly dried, otherwise there will be too much water when roasting.
Slide Pajeon onto a large flat plate, put the pan over and rotate them together. A wide pan turner works for small specimens.
At 200 °C on a grill grate, it becomes crispy again in about 7 minutes. The microwave makes the dough soft and the seafood slightly tough.
Keep cooking