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Seafood Pajeon (Haemul Pajeon)

Pajeon is a South Korean crepe prepared with scallions and different ingredients. Haemul pajeon is the seafood version.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 2 people
Calories: 453 kcal
Course: Main Course
Cuisine: Korean

Ingredients

  • 1¼ cup all-purpose flour
  • 1½ tablespoon cornstarch
  • ½ teaspoon fine salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder (or garlic flakes)
  • ½ cup ice water
  • 12 scallions , halved lengthwise
  • 4 oz. squid , cleaned and cut into small pieces about 1 inch (2.5 cm)
  • 3 oz. Prawns , cleaned and cut into small pieces
  • 1 large egg , beaten
  • 1 red chili , thinly sliced diagonally (optional)
  • 6 tablespoons cooking oil of your choice
  • black pepper , freshly ground
Equipment
  • Electric whisk
  • Non-stick pan , 10 inches / 25 cm in diameter
  • 1 Spatula

Instructions

    Cup of Yum
  1. Add the flour into a bowl.
  2. Add cornstarch, salt, garlic powder, onion powder and ice water.
  3. Whisk well using an electric whisk.
  4. Transfer the pancake batter to a measuring cup.
  5. Preheat a non-stick skillet over high heat until the bottom of the skillet is heated through.
  6. Add 3 tablespoons of oil and spread it over the entire surface of the pan.
  7. Heat the oil for about forty seconds over high heat.
  8. Reduce the heat to medium to high heat and pour a quarter of the batter into the pan. Spread it evenly and thinly over the entire surface of the pan.
  9. Place 6 pieces of scallions on the pancake batter parallel to each other and spoon another quarter of the pancake batter over and between the green onions, filling in the gaps.
  10. Reduce heat to medium.
  11. Place some squid, shrimp and red peppers (optional) sparingly over the scallions.
  12. Using a tablespoon, drizzle over half of the beaten egg.
  13. While cooking, move the crepe from time to time in a circular motion, so that it does not stick to the pan.
  14. When the top of the crepe is half-way cooked, flip it over.
  15. Press the crepe several times with the spatula to make it sizzle and make it crispy.
  16. Cook for another 3 to 4 minutes.
  17. Turn off the heat and transfer the crepe to a large platter or large cutting board.
  18. Repeat exactly the same operation with the rest of the batter, ingredients, and beaten egg to make the second pancake.
  19. Cut the crepe into bite-sized pieces.
  20. The pajeon is eaten with a sauce called cho ganjang, made from soy sauce, vinegar, water and chili.
  21. Traditionally, pajeon is eaten as an accompaniment to makgeolli, a very light and sweet Korean rice wine.