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Haemul Pajeon (Korean Crispy Seafood Pancakes)
5 from 6 votes

Haemul Pajeon (Korean Crispy Seafood Pancakes)

This recipe for Haemul Pajeon (Korean Crispy Seafood Pancakes) features scallions and assorted seafood in a batter that is pan-fried until golden and crisp.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Calories: 119 kcal
Course: Side Dish, Appetizer
Cuisine: Asian, Korean

Ingredients

For the batter:
  • ½ C all-purpose flour
  • ¼ C rice flour
  • ¼ C potato starch or cornstarch
  • ½ teaspoon baking soda
  • ½ teaspoon salt sea salt
  • ¼ teaspoon black pepper ground
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 C sparkling water or beer, carbonated, cold
  • 200 g mixed seafood chopped (shrimp, scallop, or any seafood you like, such as clams, squid, octopus, oysters or mussels)
For frying:
  • 2 tablespoon vegetable oil plus extra for pan frying
  • 1 bunch green onion sliced into 2" lengths, or scallions
Dipping sauce:
  • 2 tablespoon soy sauce
  • 1 teaspoon rice vinegar
  • ½ teaspoon sugar
  • ½ teaspoon sesame oil
  • ½ teaspoon gochugaru or red pepper flakes

Instructions

Make the batter:
    Cup of Yum
  1. In a measuring cup with a pourable spout, or mixing bowl, combine the all-purpose flour, rice flour, potato starch, baking soda, salt and pepper, garlic powder and onion powder. Give everything a whisk.
  2. Pour in sparkling water/carbonated water and mix until the batter is slightly thick but not too runny. (It should have a consistency similar to plaster).
  3. If the batter is too runny, add 1 tablespoon of all-purpose flour until it thickens up.
  4. Add the chopped mixed seafood (shrimp, scallop) to the batter.
  5. Mix to combine.
Pan-fry the pajeon:
  1. Heat up a large frying pan over medium high heat.
  2. Add 1 tablespoon of vegetable oil and pour in about ¼ C of batter into the pan.
  3. Place green onions onto the batter and cover with a little extra pancake batter.
  4. Pan-fry for 2-3 minutes, and use a spatula to flip to cook the other side.
  5. Continue pan-frying, pressing on the pajeon slightly to flatten, until thoroughly cooked and golden brown, another 2-3 minutes.
  6. Remove from pan and transfer to a plate lined with paper towel.
  7. Serve immediately with dipping sauce.
Make the dipping sauce:
  1. In a small bowl, combine all the ingredients: soy sauce, rice vinegar, sugar, sesame oil, and gochugaru (if using).
  2. Stir until everything is combined.

Notes

  • Yield 4x 4" pancakes
  • Yield 4x 4" pancakes

Nutrition Information

Calories 119kcal (6%) Carbohydrates 16g (5%) Protein 10g (20%) Fat 1g (2%) Saturated Fat 0.3g (2%) Polyunsaturated Fat 0.3g (2%) Monounsaturated Fat 0.2g (1%) Sodium 1412mg (59%) Potassium 56mg (1%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 75IU (2%) Vitamin C 0.1mg (0%) Calcium 10mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 119

% Daily Value*

Calories 119kcal 6%
Carbohydrates 16g 5%
Protein 10g 20%
Fat 1g 2%
Saturated Fat 0.3g 2%
Polyunsaturated Fat 0.3g 2%
Monounsaturated Fat 0.2g 1%
Sodium 1412mg 59%
Potassium 56mg 1%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 75IU 2%
Vitamin C 0.1mg 0%
Calcium 10mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.