Haemul pajeon (seafood pancake with spring onion)

Haemul pajeon is a thick, crisp-edged Korean pancake: plenty of spring onion, seafood, and a simple batter. In Korea it is traditionally eaten on rainy days, often with a glass of makgeolli. It comes together quickly and is easy to share.

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Method

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1. Cut the spring onion to the length of the pan.
2. Stir the flour, rice flour, salt and water smooth, then beat in the egg.
3. Heat 2 tbsp oil in the pan, lay the spring onion stalks in a single layer, side by side, and pour over half the batter.
4. Put half the seafood on top, and fry over medium heat for 3-4 minutes, until the bottom is golden. ⏱ Timer: 3 min
5. Turn it over, fry for another 3 minutes, then make the second pancake the same way with the remaining batter. ⏱ Timer: 3 min
6. Mix together the ingredients for the sauce, and serve with the sliced pancake.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Use cold water in the batter, as it makes the edge of the pancake crisper.
• Make sure the oil is properly hot before the batter goes in, and don't skimp on it, as the oil is what gives the crisp crust.
• Use a wide spatula or a plate when turning it, so the pancake stays in one piece.
• Drain the seafood well, as excess water will make the pancake soggy.

Frequently asked questions

Can it be made without seafood?

Yes, plain pajeon is made with just spring onion. It can also be extended with other vegetables, such as courgette, or with kimchi.

Why isn't it crisp?

Usually there isn't enough oil, or the pan isn't hot enough. Don't press the pancake down, and don't cover it, so the steam doesn't soften it.

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More korean ideas

• Myulchi bokkeum (stir-fried dried anchovies)
• Bibimbap
• Kimchi bokkeumbap (kimchi fried rice)
• Japchae (glass noodles with vegetables)
• Gimbap (filled seaweed rice rolls)
• Bibim naengmyeon (cold spicy buckwheat noodles)
• Kongguksu (cold soy milk noodle soup)
• Dubu-jorim (fried tofu in soy sauce)

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