Extra Crispy Haemul Pajeon (Seafood Scallion Pancake)
User Reviews
5.0
6 reviews
Excellent
Extra Crispy Haemul Pajeon (Seafood Scallion Pancake)
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Make Pajeon, Korean scallion pancakes filled with seafood (haemul), at home with this easy recipe. Follow our cooking tips for that extra crispiness.
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Ingredients
Pajeon Dipping sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar or white vinegar
- 1 tbsp water
- 2 tbsp chopped onion
- 1 tbsp chopped red chili optional
Scallion Pancake
- 2 bunches scallions
- 1 cup (120 g) all-purpose flour
- 2 tbsp cornstarch
- 1 cup (240 ml) carbonated water chilled
- 1 tsp fish sauce
- 5 tbsp oil divided, and use more as needed
- 1 1/2 cup (360 ml) mixed seafood (shrimp, squid, and mussel) fresh or frozen (thaw first if frozen)
- 2 eggs slightly beaten
- 2 fresh red chili sliced, optional
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Instructions
Make Pajeon dipping sauce
- To make dipping sauce, prepare the dipping sauce by mixing all the ingredients together in a bowl. Set aside.
To make Pajeon
- Trim the scallions to fit nicely in your skillet and set them aside. I recommend using a 10-11 inch heavy skillet for the best result.
- In a rectangular pan, whisk together the flour, cornstarch, and fish sauce. Pour in the carbonated water and mix until well combined.
- Heat 2 tablespoons of oil in a skillet over medium heat. Lightly coat half of the scallions with the batter and place them evenly on the hot skillet without overlapping. Spoon a small amount of batter to fill any gaps between the scallions. Avoid making the pancake too thick. Let it cook for 1 minute.
- Sprinkle half of the seafood mix evenly over the scallion pancake. Drizzle a half of beaten egg over the seafood and dot with some fresh red chili evenly. Let the pancake sear on the bottom until it becomes golden brown and crispy when you lift up the edge with a spatula, about 2-3 minutes. Adjust the heat so that the bottom of pancake doesn't burn.
- Using a large spatula (or two if needed), carefully turn the pancake to the other side. Watch out for any oil splashes. Drizzle more oil around the edges of the pancake. Adjust the heat level if needed.
- Remove the pancake from the skillet, you can either use a large dish or a spatula. Repeat the process to make the next batch of pajeon.
- Serve the pajeon immediately after frying. Cut it into serving-size pieces and serve it alongside the pajeon dipping sauce.
Notes
- To remove the pajeon from the skillet, you can either use a large dish or a spatula:
- For the first method, place the top side of a dish facing toward the pancake in the skillet, then turn the skillet over to reveal the right side of the pancake.
- For the first method, place the top side of a dish facing toward the pancake in the skillet, then turn the skillet over to reveal the right side of the pancake.
- For the second method, remove the pancake carefully with a spatula and place it directly on a cutting board.
- For the second method, remove the pancake carefully with a spatula and place it directly on a cutting board.
Nutrition Information
Show Details
Calories
481kcal
(24%)
Carbohydrates
55g
(18%)
Protein
24g
(48%)
Fat
18g
(28%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
Monounsaturated Fat
10g
Trans Fat
0.1g
Cholesterol
82mg
(27%)
Sodium
1469mg
(61%)
Potassium
243mg
(7%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
489IU
(10%)
Vitamin C
40mg
(44%)
Calcium
40mg
(4%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 481 kcal
% Daily Value*
| Calories | 481kcal | 24% |
| Carbohydrates | 55g | 18% |
| Protein | 24g | 48% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 82mg | 27% |
| Sodium | 1469mg | 61% |
| Potassium | 243mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 489IU | 10% |
| Vitamin C | 40mg | 44% |
| Calcium | 40mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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