Haemul pajeon is a Korean seafood scallion pancake, crisp at the edges and chewy in the middle, packed with fresh scallions and a mix of squid, shrimp, and sometimes mussels. It’s a beloved appetizer or anju (food eaten with drinks) in Korea, and it also happens to be a carb-conscious choice compared to many other fried pancakes. This recipe gives you a genuinely useful guide to making haemul pajeon at home, with a clear carb count per serving so you know exactly what you’re eating.
Ingredients
- 1 cup (120 g) all-purpose flour
- 1/4 cup (30 g) rice flour (or cornstarch for a crispier texture)
- 1 1/2 cups (360 ml) ice-cold water
- 1 large egg (about 50 g), beaten
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1 bunch (about 8–10) scallions, trimmed and cut into 4-inch lengths
- 1/2 cup (75 g) squid, cleaned and cut into bite-size pieces
- 1/2 cup (75 g) small shrimp, peeled and deveined
- 1/2 cup (75 g) mussels (optional), cooked and shelled
- 1/2 small onion, thinly sliced (about 1/2 cup)
- 1 fresh red chili (or 1/2 teaspoon gochugaru), thinly sliced (optional)
- 2–3 tablespoons vegetable oil for frying
Dipping sauce (optional but recommended):
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon gochugaru (Korean red pepper flakes) or 1/2 teaspoon chili flakes
- 1 teaspoon toasted sesame seeds
- 1 small garlic clove, minced
Instructions
- Make the batter: In a large mixing bowl, whisk together the all-purpose flour, rice flour, salt, and pepper. Add the ice-cold water and beaten egg, and whisk until just combined – a few lumps are fine. The batter should be thin, like heavy cream. Set aside.
- Prep the seafood and vegetables: Pat the squid, shrimp, and mussels dry with paper towels. If using mussels, make sure they are cooked and shelled. Slice the scallions lengthwise if very thick, and keep them in 4-inch pieces. Slice the onion and chili.
- Heat the pan: Heat a large non-stick skillet (12-inch) over medium-high heat. Add 2 tablespoons of vegetable oil and swirl to coat the pan. The oil should shimmer but not smoke.
- Lay the scallions and seafood: Arrange half of the scallions in a single layer across the pan, like a bed. Scatter half of the squid, shrimp, mussels, onion, and chili over the scallions.
- Pour the batter: Give the batter a quick stir, then pour half of it evenly over the scallions and seafood. Use a spatula to gently press the ingredients down so they are submerged in the batter.
- Cook the first side: Cook for 4–5 minutes, until the bottom is golden brown and crispy. You can lift an edge with a spatula to check. If it’s browning too quickly, lower the heat slightly.
- Flip carefully: Slide the pancake onto a large plate, then invert it back into the pan, raw side down. Add a little more oil around the edges if needed. Cook for another 4–5 minutes, until the second side is golden and the seafood is cooked through. The thickest piece of squid or shrimp should reach 145°F (63°C) as per USDA FSIS safe minimum internal temperature for fish and shellfish.
- Repeat with the remaining batter and ingredients: Transfer the cooked pancake to a cutting board and repeat steps 4–7 with the remaining ingredients.
- Cut and serve: Let the pancake rest for 1 minute, then cut into diamond or square pieces. Serve hot with the dipping sauce.
Tips
- Use ice-cold water: Cold water keeps the batter from developing too much gluten, which makes the pancake tough. You can even chill the flour in the freezer for 10 minutes before mixing.
- Don’t overmix: A few lumps in the batter are okay – overmixing activates gluten and makes the pancake chewy rather than crisp.
- Substitute seafood: If you don’t have squid or mussels, use any firm white fish (cut into small pieces) or just extra shrimp. For a vegetarian version, omit the seafood and add more scallions, carrots, and zucchini.
- Common mistake – too thick: If you pour too much batter, the pancake becomes doughy. The batter should just barely cover the ingredients. If you prefer a thinner pancake, use a larger pan or spread the batter thinner.
Serving Suggestions
Serve haemul pajeon hot, straight from the pan, with the soy-vinegar dipping sauce on the side. It’s excellent as an appetizer, a light lunch with a bowl of soup, or as a sharing dish with drinks. Pair it with a simple Korean side dish like kimchi or a fresh cucumber salad to balance the richness.
Variations
- Kimchi pajeon: Add 1/2 cup chopped kimchi to the batter for a spicy, tangy twist.
- Vegetable pajeon: Skip the seafood and use a mix of shredded carrot, zucchini, and bell pepper.
- Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend and use rice flour in place of the cornstarch.
- Spicy version: Add 1 teaspoon gochugaru to the batter and a few drops of sesame oil for extra heat and aroma.
Storage and Reheating
Refrigerate leftover haemul pajeon in an airtight container for up to 3 days. To reheat, place the pancake in a dry skillet over medium heat for 2–3 minutes per side, until hot and crisp again. You can also reheat in an air fryer at 350°F (175°C) for 3–4 minutes. Avoid microwaving, as it makes the pancake soggy.
Frequently Asked Questions
How many carbs are in a serving of haemul pajeon?
This recipe yields 4 servings, and each serving contains approximately 35 grams of net carbohydrates. The carbs come mainly from the flour and rice flour; the scallions and seafood contribute minimal carbs.
Can I make the batter ahead of time?
Yes, you can mix the dry ingredients and store them in a sealed container. When ready to cook, add the water and egg. Do not mix the batter more than 30 minutes ahead, as the flour will absorb water and the texture will become dense.
Why is my pajeon not crispy?
Most likely because the batter was too thick or the pan wasn’t hot enough. Make sure the oil is shimmering before adding the batter, and don’t overcrowd the pan. Also, use a non-stick or well-seasoned cast-iron skillet for best results.
Can I use frozen seafood?
Absolutely. Thaw the seafood completely and pat it dry before using. Excess moisture will make the pancake soggy.
Is haemul pajeon gluten-free?
Traditional pajeon uses wheat flour, so it’s not gluten-free. However, you can easily make a gluten-free version by using a gluten-free flour blend as mentioned in the variations.
What’s the best way to flip a large pancake?
Use a large spatula and slide the pancake onto a dinner plate, then invert the plate over the pan and flip it back. This is the easiest method for a 12-inch pancake without breaking it.
Related
- Donut Recipe: Classic Yeast-Raised Doughnuts
- Brownie Batter Girl: No-Bake Dessert Recipe
- Pho Ap Chao Recipe (Crispy Pan-Fried Rice Noodles)
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).