Korean Seafood and Green Onion Pancakes (Haemul Pajeon)
User Reviews
5
Korean Seafood and Green Onion Pancakes (Haemul Pajeon)
Description
The recipe makes a light batter using plain flour, cornstarch, salt, garlic and onion powders, and very cold water to encourage crispness when cooked. Cooking oil is heated well before pouring in a thin layer of batter, which is then topped with parallel strips of green onion, seafood pieces, and optionally red chili slices. The batter is spread slightly over the toppings to create a cohesive pancake. Frying over medium heat produces a golden crust with tender interior layers holding the seafood and onions.
The resulting pancake delivers a combination of textures: crispy edges, tender pancake body, and soft seafood pieces. The use of cold or sparkling water helps the batter remain light and crisp. The seasoning is simple, focusing on natural sea salt and aromatics from powders and fresh ingredients.
Typically served as an appetizer or snack, two pancakes suffice for about four servings. They pair well with a dipping sauce of choice to complement the savory seafood and mild spice.
The notes mention that this recipe is made entirely from scratch, but a premixed Korean pancake flour can be used by omitting the base flour and spices. Measurements approximate standard U.S. volume units.
Ingredients
- 1 cup plain flour
- 1 Tbsp cornstarch
- 1 1/8 tsp salt fine
- 1 1/8 tsp garlic powder
- 1 1/8 tsp onion powder
- 1 cup water , icy cold or quality sparkling water
- 12 green onion tops (green part), cleaned and cut lengthways to fit your skillet
- 100 g calamari (3.5 ounces), cleaned and cut into little finger sized pieces
- 100 g prawns (3.5 ounces), cleaned and cut into smaller pieces
- A few prinkles black pepper to marinate seafood, ground
- 1 egg , beaten
- 1 red chili (optional), thinly diagonally sliced
- 6 Tbsp neutral cooking oil approx. 3 Tbsp per pancake), I used rice bran oil, generic cooking oil
Instructions
- Prepare a medium-sized bowl and add the flour, cornstarch, sea salt, garlic powder, onion powder, and icy cold water. Whisk well. Transfer the pancake batter to a measuring jug for easier pouring.
- Add approximately 3 tablespoons of cooking oil to a moderately heated frying pan, spreading it evenly around the pan. Increase the heat to high and preheat the pan until the bottom is well heated. (Be cautious as the oil heats up.)
- Wait until the oil is hot enough for cooking (about 1 minute). To check, drop a small amount of pancake batter into the pan—if it sizzles, the oil is ready. Reduce the heat to medium-high. Pour just under half a cup of pancake batter (from step 1) into the pan and spread it evenly and thinly.
- Place 6 green onion tops on the pancake batter, parallel to each other. Pour a little bit of the pancake batter over and between the green onions, filling the gaps. Reduce the heat to medium.
- Place some calamari, prawns, and red chilies (optional) sparingly over the green onions.
- Use a spoon to drizzle half of the beaten egg over the pancake. While cooking, gently move the pancake in a circular motion from time to time to prevent it from sticking to the pan.
- Flip the pancake when the top is partially cooked (this makes flipping easier and takes about 4 minutes). If needed, add more cooking oil around the edges of the pancake to help release it. Press the pancake with a spatula a couple of times to create a sizzle and make it crispy. Cook for another 3 to 4 minutes. Turn off the heat and transfer the pancake onto a plate or cutting board.
- Repeat steps 2 to 7 with the remaining ingredients until everything is used up.
- Slice the pancake into bite-sized pieces. Serve it with Korean pancake sauce.
Notes
- Two pancakes serve about four people as an appetizer.
- Use plain flour and seasonings to make the batter from scratch for better control over flavor.
- If using Korean pancake mix, skip the flour, cornstarch, salt, garlic powder, and onion powder to avoid over-seasoning.
- Measure ingredients using standard U.S. volume units: 1 cup = 250 ml, 1 tablespoon = 15 ml.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2pancakes
Amount Per Serving
Calories 783 kcal
% Daily Value*
| Calories | 783kcal | 39% |
| Carbohydrates | 62g | 21% |
| Protein | 29g | 58% |
| Fat | 46g | 71% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 28g | 140% |
| Trans Fat | 1g | 50% |
| Cholesterol | 324mg | 108% |
| Sodium | 1773mg | 74% |
| Potassium | 563mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 1067IU | 21% |
| Vitamin C | 51mg | 57% |
| Calcium | 175mg | 18% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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