Haemul pajeon is a savory Korean seafood pancake, packed with shrimp, squid, and green onions, bound by a crispy, golden batter. Known for its crunchy exterior and soft, flavorful interior, it’s a popular dish for sharing, often enjoyed with a tangy soy dipping sauce. This detailed recipe guides you through making authentic haemul pajeon at home, with tips to achieve that perfect crispiness and umami-packed taste.
Ingredients (Serves 4)
For the Pancake Batter:
- 1 cup all-purpose flour
- ¼ cup rice flour (or cornstarch, for extra crispiness)
- 1 cup ice-cold water
- 1 large egg
- ½ tsp salt
- ¼ tsp baking powder (optional, for lighter texture)
For the Filling:
- ½ lb (225g) shrimp, peeled, deveined, and cut into bite-sized pieces
- ½ lb (225g) squid, cleaned and cut into small rings or strips
- 1 bunch green onions (about 8–10), cut into 4-inch lengths
- 1 small onion, thinly sliced
- 1 red chili pepper, thinly sliced (optional, for heat)
- 1 green chili pepper, thinly sliced (optional)
For Cooking:
- 4 tbsp vegetable oil (divided, for frying)
For the Dipping Sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
- 1 tsp sugar
- 1 tsp gochugaru (Korean red chili flakes, optional)
- 1 green onion, finely chopped
For Garnish:
- 1 tbsp toasted sesame seeds
- 1 green onion, finely chopped
Equipment Needed
- Large mixing bowl
- Whisk
- Large non-stick skillet (10–12 inches)
- Spatula
- Ladle
- Small bowl (for dipping sauce)
- Sharp knife
Step-by-Step Instructions
Step 1: Prepare the Seafood and Vegetables
Peel and devein the shrimp, then cut into bite-sized pieces. Clean the squid by removing the innards and cartilage, then slice into small rings or strips. Rinse both under cold water and pat dry with paper towels. Cut the green onions into 4-inch lengths, keeping the white and green parts intact. Thinly slice the onion and chili peppers (if using). Set all aside.
Pro Tip: Keep seafood cold until cooking to maintain freshness and firm texture.
Step 2: Make the Batter
In a large mixing bowl, combine 1 cup all-purpose flour, ¼ cup rice flour, ½ tsp salt, and ¼ tsp baking powder (if using). Whisk in 1 cup ice-cold water and 1 egg until smooth. The batter should be thin and slightly runny, like crepe batter. Avoid overmixing to keep the pancake light.
Pro Tip: Ice-cold water ensures a crispy texture; refrigerate the batter for 10 minutes if time allows.
Step 3: Prepare the Dipping Sauce
In a small bowl, mix 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp toasted sesame seeds, 1 tsp sugar, 1 tsp gochugaru (if using), and 1 finely chopped green onion. Stir until the sugar dissolves. Set aside for serving.
Pro Tip: Adjust the dipping sauce’s tang or spice with more vinegar or gochugaru to taste.
Step 4: Mix the Pancake Ingredients
Add the shrimp, squid, green onions, sliced onion, and chili peppers (if using) to the batter. Gently stir to coat the ingredients evenly, ensuring the green onions are well distributed. The batter should lightly coat the fillings without being too thick.
Step 5: Cook the Pancake
Heat 2 tbsp vegetable oil in a large non-stick skillet over medium heat. Ensure the skillet is hot but not smoking. Pour half the batter mixture into the skillet, spreading it evenly with a ladle to form a 10-inch round pancake. Arrange the green onions and seafood evenly if needed.
Cook for 4–5 minutes until the edges are golden and crisp. Gently lift the pancake with a spatula to check the bottom. Carefully flip the pancake using a large spatula (or slide onto a plate and invert back into the skillet). Add 1 tbsp more oil around the edges and cook for another 3–4 minutes until the other side is golden and crispy.
Pro Tip: Press the pancake gently with the spatula while cooking to ensure even browning.
Step 6: Repeat for Second Pancake
Transfer the cooked pancake to a plate and cover loosely with foil to keep warm. Add 1 tbsp oil to the skillet and repeat the process with the remaining batter to make a second pancake.
Step 7: Slice and Serve
Cut the pancakes into wedges or bite-sized squares using a knife or kitchen scissors. Sprinkle with toasted sesame seeds and chopped green onion for garnish. Serve hot with the dipping sauce on the side, alongside steamed rice or as a standalone appetizer.
Serving Tip: Haemul pajeon is best enjoyed fresh off the skillet for maximum crispiness, shared family-style.
Nutritional Information (Per Serving, Approx.)
- Calories: 350–400 kcal (varies by portion size and oil use)
- Protein: 20g (from shrimp and squid)
- Fat: 15g (from oil and egg)
- Carbohydrates: 35g (from flour and vegetables)
- Sodium: 600–800mg (from soy sauce and salt)
- Fiber: 2g
Note: Values are estimates and depend on ingredients. Haemul pajeon is moderate in calories but higher in carbs due to the flour-based batter. Seafood provides protein, while vegetables add fiber. Reduce oil or use a non-stick spray for a lighter version.
Reheating and Storage
- Storage: Store leftover haemul pajeon in an airtight container in the fridge for up to 2 days. The pancake may soften over time due to moisture. Freezing is not recommended, as it compromises the crispy texture.
- Reheating: Reheat refrigerated pajeon in a non-stick skillet over medium heat with a drizzle of oil, cooking for 2–3 minutes per side to restore crispiness. Alternatively, bake at 350°F (175°C) on a baking sheet for 5–7 minutes, flipping halfway. Avoid microwaving, as it makes the pancake soggy.
- Storage Tip: Store in a single layer to prevent sticking, and reheat only the portion you’ll eat to maintain texture.
Tips for Perfect Haemul Pajeon
- Use Rice Flour: Rice flour or cornstarch ensures a crispy exterior; all-purpose flour alone works but is less crunchy.
- Keep Batter Cold: Cold batter and a hot skillet are key to a light, crispy pancake.
- Adjust Seafood: Swap shrimp or squid for clams, mussels, or scallops, or mix in more vegetables for variety.
- Cook Low and Slow: Medium heat prevents burning and ensures the pancake cooks through without being doughy.
- Vegetarian Option: Replace seafood with mushrooms (shiitake or oyster) and zucchini for a veggie-packed version.
Why You’ll Love This Recipe
Haemul pajeon is a Korean classic that’s crispy, savory, and packed with seafood goodness, perfect for sharing with friends or family. Its golden crunch and tangy dipping sauce make every bite irresistible, whether as a snack or a meal. This recipe simplifies the process while delivering authentic flavors, so you can bring a taste of Korea to your kitchen. Grab your skillet and whip up this crowd-pleasing pancake!
