Haemul-pajeon (Seafood Scallion Pancake)

Name: Haemul-pajeon (Seafood Scallion Pancake)
Total time: 30 min
Yield: 3
Cuisine: Korean
Ingredients: 1 large bunch Small scallions (jjokpa) or green onions; 200 g Mixed seafood (squid, shrimp, shucked clams); 120 g Korean pancake flour (or plain flour); 180 ml Ice-cold water; 1 Egg; 1 Fresh red chili, sliced; 4 tbsp Neutral oil, for frying; to serve Dipping sauce (soy sauce, vinegar, chili flakes)

A crisp-edged pancake laced with whole scallions and studded with squid, shrimp and clams — the rainy-day dish Koreans eat with a bowl of makgeolli.

Quelle

Rezept von Korean home kitchens · 🏺 Traditionell

Korean home-style / 한국 가정식 — A savory pan-fried jeon of scallions and seafood. The style is closely tied to the Dongnae district of Busan, whose Dongnae pajeon is renowned, and Koreans traditionally pair pajeon with makgeolli (rice wine) on rainy days.

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Zubereitung im Video · 3 Videos

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Zubereitung

Whisk the flour with ice-cold water into a thin, lump-free batter — cold batter fries up the crispest.
Heat plenty of oil in a wide pan over medium-high, then lay the scallions down in a flat, even layer.
Ladle just enough batter over the scallions to bind them, then scatter the seafood on top.
💡 Keep the batter thin and let the scallions, not the flour, be the body of the pancake.
Beat the egg and drizzle it over the top, dropping in the sliced chili, and fry until the underside is deep golden.
Flip once, press flat with the spatula, add a little more oil at the edge, and crisp the second side.
Slide onto a plate, cut into wedges, and serve hot with the tangy soy dipping sauce.

💡 Tipps

Flip only once — too much turning knocks the air out and turns it chewy.
Fry over fairly high heat with enough oil; a shy pan gives a pale, soggy pancake.
Dongnae-style pajeon adds a beaten egg over the top for a richer, half-set finish.