haemul pajeon batter

Korean Seafood Pancake (Haemul Pajeon). A crispy chewy aromatic onion pancake topped off with squid rings and shrimp. A popular appetizer, snack or side dish in Korean cuisine that will keep your taste buds salivating for more. Easy to make at home and in less than 30 minutes!

Easy Korean Seafood Pancake (Haemul Pajeon)

squid rings (diced)

black tiger shrimp

avocado oil

eggs (beaten)

green onion

yellow onion (thinly sliced)

all-purpose flour

salt

garlic powder

water

soy sauce (not light or dark!)

tsp rice vinegar

tsp sesame oil

sesame seeds

In a large mixing bowl, add all-purpose flour, garlic powder and salt. Whisk together until combined. Then add sliced green onion, yellow onion, and water. Mix well until the batter is sticky and has covered all your onions.

In a non-stick pan set over medium heat, add neutral oil, and let it become hot. To test if it’s hot enough, place a wooden chopstick into the oil and look for bubbles. Then carefully scrape your batter into the hot oil with a silicone spatula.

Spread the batter evenly in the pan and flatten down firmly. Sprinkle and press diced shrimp and squid over top, then pour the beaten eggs over top. Allow this to cook uncovered for 7-8 minutes or until the bottom is golden crispy brown with slight charring.

Flip the pancake over with the assistance of a large plate by sliding the pancake onto the plate and then flipping the uncooked side of the pancake into the pan. Fry on the other side for 3-4 minutes until the shrimp is pink. Slice on a cutting board and enjoy with the dipping sauce!

Pajeon. A savory, crispy pancake made with green onions served with a delicious homemade dipping sauce. A simple and easy Korean scallion pancake recipe using minimal ingredients made in 15 minutes! This serves well as a starter or side dish.

Easy 15-min. Pajeon (Korean Scallion Pancake)

tbsp vegetable oil (or any neutral oil)

onions

potato starch (or cornstarch (do not sub with rice flour

tsp baking powder

tsp salt

chicken bouillon powder

onion powder

water (very cold)

soy sauce (regular or all-purpose kind)

tbsp rice vinegar (or white vinegar)

tbsp sesame oil

tbsp green onion (finely chopped)

Wash green onions to remove any dirt. Pat them very dry with paper towel. Trim off the roots and split the onions down the middle so the thick white part is split into half. Chop them into 1.5 inch long pieces and transfer the green onions into a large bowl.

Add the remaining batter ingredients on top of the green onions and mix until combined. Do not over mix.

Heat a large non-stick pan (about 11 to 12 inches wide) over medium-high heat and pour in 2.5 tablespoon of vegetable oil or any neutral oil.

Once the oil is hot, swirl the oil around in the pan and add only the green onions into the pan with tongs. Evenly and thinly spread green onions across the pan. Then scrape out the remaining batter with a spatula and pour it over the green onions filling in any holes. You can also swirl the pan or use a spatula to spread the batter evenly so it fills in the gaps.

Reduce to medium heat and fry until the bottom is crispy golden brown and the onions are slightly charred with small bubbles forming all over the pancake, about 3 minutes.

Once you have a golden brown crust and the batter looks solidified, flip over with a large spatula. Pour remaining oil along the edges of the pan. Swirl the pancake in the oil to prevent it from sticking.

Fry until the other side is golden brown and the onions are a bit charred, about 2-3 minutes. Press the pancake down a few times with the spatula to make the pancake crispy.

Transfer the large pancake to a cutting board and slice with a sharp knife into small squares or wedges and transfer to a large serving plate.

In a small bowl, combine dipping sauce ingredients and serve with pajeon.

It’s easy and I jazzed mine up with sliced mushrooms and chopped up pre-cooked prawns. What I would feedback - I’d probably put half the amount of baking powder in? It leaves a very specific kind of bitterness otherwise. Second time I’ve made this, so I think next time I’ll try just half of the baking powder

I made this with gluton free flour and it's is amazing. Thank you.

Delicious, quick and easy lunch. I added some finely grated carrot too.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1707267492/p0feqtv96zchbkpykf5r.mp4

Pajeon. A savory, crispy pancake made of green onions served with a delicious dipping sauce. A simple and easy Korean scallion pancake recipe using minimal ingredients, ready in 15 minutes!

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Easy Korean Seafood Pancake (Haemul...

Easy 15-min. Pajeon (Korean Scallio...

Top 2 haemul pajeon batter recipes from across the web

The most viewed haemul pajeon batter recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Korean Seafood Pancake (Haemul...

Easy 15-min. Pajeon (Korean Scallio...

The most viewed haemul pajeon batter recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine