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Today, we are making Haemul pajeon, a Korean seafood pancake made with seafood, chives, egg batter, and various flours. This is a traditional recipe popular in South Korea and enjoyed frequently by locals. Known for its thin pancake-like appearance, the flavors are intense whilst the pancake is crispy.

Pajeon became a popular dish during the Joseon Dynasty between 1392 and 1910. It is an iconic Korean appetizer. Haemul pajeon uses seafood ingredients, such as squid, oysters, and clams. Adding seafood to pajeon enhances the dish’s flavor and texture. The taste of harmful pajeon pairs well with a dipping sauce made from soy sauce, vinegar, sesame seeds, sesame oil, and chili flakes.

Ingredients

Pancake mix, Pinch of salt, Pepper, Ice water, Red chili, and Asian Chives(Garlic chives), Eggs, Calamari, Shrimps. Soy sauce, Sesame seeds, Sesame seed oil, Vinegar.

Haemul Pajeon translates to ‘seafood pancake’. Seafood ingredients such as calamari and shrimp form the foundation of this dish. You can also use other types of seafood such as sliced scallops, muscles, clams, crab meat, octopus, and fish. In terms of fish varieties, consider white fish for its light flavor; two options are cod and tilapia. Eggs serve as a binding agent in this dish; the combination of spices, seafood, and pancake mix makes it extraordinary.

We are using a store-bought pancake mix for this recipe, which means it will have all the right components to ensure a crispy exterior and a soft interior. An interesting technique I learned whilst in Korea is to use ice water in the pancake mix, which gives the pancake a light, airy consistency. Garlic chives make this dish rather unique, giving the pancake a pop of color and flavor. We do not recommend using Green onions for this recipe, as it is important to use a flat-leaf herb. You can use regular chives for this recipe, as Garlic chives are typically native to Asia. Thinly sliced shallots or leeks will also make great substitutes.

Instructions

Wash the Calamari, cut it in half, and remove the sand. Use a knife to scrape it clean. Then rewash the Calamari and slice it into 1-cm strips. Clean and remove the shrimp shells, wash the Shrimp, and set aside.

There are many Korean pancake brands; we chose ‘O Food‘ for this recipe. Korean pancake mixes are savory compositions of wheat and rice flour; they also contain onion powder, garlic powder, and salt.

In a bowl, add 250 grams of pancake flour. Then, pour in 400 ml of ice water and mix the ingredients to create a batter. Using ice water will help achieve a crispy seafood pancake. With a handheld whisk, thoroughly combine the flour and water. Stir continuously and add a small amount of water as needed to break up any clumps of flour. The resulting mixture should have a semi-watery and loose consistency. Lastly, thinly slice one red chili.

Take the Garlic chives and chop them in half. Garlic chives are usually 30 cm in length. Chop the chives in half, about 5 cm. This step will ensure that the garlic chives fit into the pan. Add them to the pancake batter. Prepare a separate plate with pancake flour. Add the seafood ingredients and coat them with flour. Add the flour-coated seafood to the batter. This will ensure the chopped seafood does not clump into a single portion of the pancake.

Add two tablespoons of olive oil to the preheated pan on medium-low heat. Begin pouring the pancake batter onto the pan. The pancake batter layer is typically thin. Haemul pajeon is not a thick seafood pancake. The traditional pancake is supposed to be thin and crispy. It will take about two minutes on medium-high heat to cook the pancake on each side.

The pancake will be ready to flip when the edges of the pajeon begin to turn light yellow. Before you flip the pajeon, lift the edge to check whether the pancake’s underside is cooked. This step ensures the pancake is ready to be flipped. After the pancake has been flipped, add extra olive oil to the edges to ensure that they are crispy. Cook the flipped side for 2 minutes on medium-low heat, then flip over.

Add the thinly sliced red chilies on top of the pancake and serve. Some individuals add chilies to the batter, giving the pancake layers an extra kick of spice. However, that can be a little spicy for most people. The Haemul Pajeon is ready to be served and enjoyed.

Making the dipping sauce at home is relatively easy and adds a lot of flavor. Add soy sauce, rice vinegar, and sesame seed oil to a bowl and mix. Thereafter, add sesame seeds to the bowl.

What can you Serve with Haemul Pajeon?

Haemul pajeon is usually served as a snack, appetizer, or side dish. Some people crave this Korean seafood pancake when it rains, because the sound of the pancake sizzling in oil is similar to that of a raindrop. Even though this dish is called a Korean pancake, it is savory rather than a dessert. Consider serving Haemul Pajeon as an appetizer, and for the main meal, prepare Dakbokkeumtang, Kimchi Bokkeumpap, Kimbap, and Gungjung Tteokbokkie.

How to Store Haemul Pajeon?

Store in a Tupperware container in the fridge for 2 to 3 days. The best part about this recipe is that you can freeze the leftovers. This is helpful if you’re making a large quantity. It can be frozen for up to 3 months. It is essential to use parchment paper to prevent the pancakes from sticking together. Defrost on the countertop for 2 hours, then heat on the stove or in the oven.