Haemul Pajeon (Seafood Scallion Pancake)
A crisp, savory Korean pancake loaded with whole green onions, shrimp, squid and scallops in a light, ice-cold batter, pan-fried golden and served with a tangy soy dipping sauce. Makes 2.
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Pajeon is a pancake built around green onions: long pieces laid side by side in the pan and held together by just enough batter. The seafood version, haemul pajeon, adds shrimp, squid and scallops, and it is a favorite on rainy days in Korea, when people say the sizzle of the pan sounds like the rain.
Two things make it crisp instead of chewy: very cold water in the batter, and more oil in the pan than you might expect. Cut it into wedges and serve it hot with the dipping sauce.
Ingredients
Dipping sauce
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon gochugaru (Korean red pepper flakes)
- 1 teaspoon toasted sesame seeds
- 1 green onion, minced
Batter
- 1 cup all-purpose flour
- 1/4 cup potato starch or cornstarch
- 1/2 teaspoon salt
- 1 large egg
- 1 cup ice-cold water
Pancakes
- 8 green onions, cut into 4-inch lengths, thick white parts halved lengthwise
- 8 ounces mixed seafood, such as peeled shrimp, squid rings and bay scallops, cut into bite-size pieces
- 1 red chile, thinly sliced (optional)
- 6 tablespoons vegetable oil, divided
Instructions
- Make the dipping sauce. Stir together the soy sauce, rice vinegar, sugar, gochugaru, sesame seeds and minced green onion. Set aside.
- Mix the batter. In a bowl, whisk the flour, starch and salt. Add the egg and ice-cold water and whisk just until smooth and about as thin as heavy cream. A few small lumps are fine.
- Start the first pancake. Heat 3 tablespoons of the oil in a 10 or 12-inch nonstick or cast-iron skillet over medium-high heat. Lay half the green onions in the pan in a single layer, all pointing the same way. Ladle about a third of the batter evenly over them.
- Add the seafood. Scatter half the seafood and chile over the top, then drizzle on just enough of the remaining batter to cover the seafood, about half of what is left.
- Fry. Cook for 4 to 5 minutes, until the bottom is deep golden and crisp. Flip with a wide spatula, press down gently, and cook 4 to 5 minutes more, until golden and the seafood is opaque. Drizzle a little more oil around the edges if the pan looks dry.
- Repeat and serve. Slide the pancake onto a cutting board and repeat with the remaining oil, green onions, batter and seafood. Cut into wedges and serve hot with the dipping sauce.
Tips
- Keep the batter in the refrigerator or add a few ice cubes while you prepare the seafood; cold batter fries up crispier.
- Pat the seafood dry with paper towels so it does not water down the batter.
- Frozen mixed seafood works well. Thaw it in the refrigerator and drain it thoroughly.
Questions about this recipe
- Why is my pajeon soggy?
- Usually the pan was not hot enough or there was too little oil. The oil should shimmer before the green onions go in, and the pancake needs a full 4 to 5 minutes per side.
- Can I make pajeon without seafood?
- Yes. Leave the seafood out for a plain green onion pancake, or swap in thinly sliced zucchini and mushrooms.
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