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.

Dairy-free

Contains: egg, shellfish, wheat, soy, sesame. Based on the ingredients as written; check package labels, which can change.

  • Prep 20 min
  • Cook 20 min
  • Total 40 min
  • Yield 2 (10-inch) pancakes, 4 servings
  • Heat 🌶🌶 Medium

Updated

Jump to: Ingredients | Instructions | Cook's notes | Tips | Questions | Nutrition | Print recipe

Golden seafood scallion pancake with shrimp, red chile and green onions on a white plate

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.

Instructions

  1. Make the dipping sauce. Stir together the soy sauce, rice vinegar, sugar, gochugaru, sesame seeds and minced green onion. Set aside.
  2. 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.
  3. 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.
  4. 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. Drizzle half of the beaten egg over the top.
  5. 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.
  6. Repeat and serve. Slide the pancake onto a cutting board, turning it so the golden egg side is up, and repeat with the remaining oil, green onions, batter, seafood and egg. Cut into wedges and serve hot with the dipping sauce.

Nutrition per serving (estimated)

440Calories
37 gCarbohydrates
2 gFiber
35 gNet carbs
18 gProtein
24 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

Dairy-free

Cook's notes

In Korea pajeon is a shared snack more than a meal, often eaten on rainy days with a bowl of makgeolli, the milky rice wine. Lay the green onions all in one direction so every wedge gets long, sweet strips running through it.

The flip is the only tricky part. A pan with sloped sides lets the spatula slide all the way under. If the pancake feels too big to turn, slide it onto a plate, cover it with a second plate, flip both, and slide it back into the pan.

Leftover pajeon softens in the refrigerator. Reheat it in a dry skillet over medium heat for a few minutes a side; the microwave makes it rubbery.

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.

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Questions about this recipe

Can I make the batter ahead?
Mix the flour, starch and salt ahead, but add the egg and ice-cold water just before frying. Batter that sits gets thick and fries up heavy.
What do you serve with pajeon?
Cut it into wedges and serve it as a starter or snack with the dipping sauce, along with kimchi or other banchan.
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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