Haemul pajeon is a Korean savory pancake packed with scallions and seafood, typically pan-fried until crispy and served as an appetizer or snack. While it’s delicious, its calorie count can vary significantly based on the amount of oil and batter used. This guide breaks down the calorie range for a typical serving, offers a lighter recipe, and provides tips to enjoy it without overdoing it.
Ingredients
- 1 cup (120 g) all-purpose flour
- 1/4 cup (30 g) rice flour (or substitute with all-purpose)
- 1/2 teaspoon salt
- 1 cup (240 ml) cold water
- 1 large egg, lightly beaten
- 4 scallions, cut into 2-inch pieces (about 1 cup / 100 g)
- 1/2 cup (75 g) mixed seafood (shrimp, squid, or mussels), cleaned and cut into bite-size pieces
- 1/2 small onion, thinly sliced (about 1/2 cup / 60 g)
- 1 small red chili (optional), thinly sliced
- 2 tablespoons (30 ml) vegetable oil for frying
Instructions
- In a large bowl, whisk together the all-purpose flour, rice flour, and salt. Add the cold water and egg, and stir until just combined (a few lumps are fine). The batter should be thin enough to pour but not watery.
- Gently fold in the scallions, seafood, onion, and chili (if using). The vegetables and seafood should be well coated with batter.
- Heat a large non-stick skillet over medium-high heat. Add 1 tablespoon of oil and swirl to coat the pan.
- Pour half of the batter into the pan, spreading it evenly into a large circle. Cook for 4–5 minutes until the bottom is golden brown and crispy.
- Flip the pancake carefully using a spatula. Drizzle the remaining 1 tablespoon of oil around the edges, then cook for another 4–5 minutes until the other side is golden and the seafood is cooked through. The internal temperature of the seafood should reach 145°F (63°C) as a safe minimum.
- Transfer to a cutting board and repeat with the remaining batter. Cut into wedges and serve hot with a dipping sauce of soy sauce, vinegar, and a pinch of gochugaru (Korean chili flakes).
Tips
- Oil control: Use a non-stick pan and measure your oil. A generous pour can easily double the calories. You can also use a paper towel to blot excess oil after cooking.
- Batter consistency: Don’t overmix; a lumpy batter yields a crispier texture. If the batter is too thick, add a little more cold water. Too thin, and the pancake will be soggy.
- Seafood substitutions: Use any combination of shrimp, squid, or even imitation crab. If using raw shrimp, ensure they are deveined and patted dry to avoid excess moisture.
- Make it gluten-free: Replace all-purpose flour with a gluten-free all-purpose blend and use rice flour as is. The texture will be slightly more delicate.
Serving Suggestions
Serve haemul pajeon hot, straight from the pan, with a simple dipping sauce made of 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and a pinch of gochugaru. It pairs well with a light soup like miyeokguk (seaweed soup) or a fresh salad. For a fuller meal, serve it alongside steamed rice and kimchi.
Variations
Vegetable pajeon: Omit the seafood and add extra vegetables like zucchini, carrots, and mushrooms. This reduces calories significantly.
Spicy pajeon: Add 1 teaspoon of gochujang (Korean chili paste) to the batter for a spicy kick. This adds minimal calories.
Cheese pajeon: Sprinkle shredded mozzarella on top before flipping for a gooey, indulgent version. Note this will increase calories.
Storage and Reheating
Store leftover pajeon in an airtight container in the refrigerator for up to 3 days. To reheat, place in a non-stick skillet over medium heat for 2–3 minutes per side until crispy, or use 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 calories are in a typical serving of haemul pajeon? A standard serving (about 1/4 of a large pancake) contains roughly 250–350 calories, depending on the amount of oil and seafood. Using less oil and more vegetables can bring it down to around 200 calories.
Can I make haemul pajeon without rice flour? Yes, you can use all-purpose flour only, but the texture will be less crispy. Rice flour helps achieve that signature crunch. You can also substitute with cornstarch (about 2 tablespoons) for a similar effect.
Is haemul pajeon gluten-free? Traditional recipes use wheat flour, so they are not gluten-free. However, you can easily swap the all-purpose flour for a gluten-free blend and use rice flour as is.
Can I use frozen seafood? Yes, thaw it completely and pat it dry before adding to the batter. Excess moisture will make the pancake soggy and prevent browning.
What is the best oil for frying? Use a neutral oil with a high smoke point, such as vegetable, canola, or grapeseed oil. Olive oil can burn and impart a strong flavor.
Why is my pajeon falling apart? This usually happens if the batter is too thin or if you flip too early. Ensure the bottom is fully set and golden before flipping, and use a wide spatula for support.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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