🥞 Haemul Jeon (Seafood Pancake)
Haemul jeon is a Korean pan-fried pancake packed with mixed seafood such as squid, shrimp and mussels, bound with a simple flour-and-egg batter and plenty of scallion. It is crisp at the edges and tender inside, cut into wedges and shared at the table as a side dish or snack.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 200 g mixed seafood (squid, shrimp, mussels), chopped
- 100 g flour
- 1 egg
- 150 ml cold water
- 1 bunch scallions, cut into 6 cm lengths
- 2 tbsp oil
- Salt to taste
Method
- Whisk the flour, egg, cold water and a pinch of salt into a smooth batter.
- Stir in the seafood and scallions.
- Heat the oil in a wide pan over medium-high heat and spread the mixture into a thin round.
- Fry 4–5 minutes until golden underneath, flip and cook another 4 minutes.
- Cut into wedges and serve hot.
How to make it lighter
- Use a non-stick pan and just 1 tbsp oil; 1 tbsp oil ≈ 120 kcal.
- Make the batter thinner and add more seafood and scallion per pancake.
- Share one pancake between two as a side rather than a main.
History
Jeon, pan-fried dishes coated in flour and egg, have long been part of Korean holiday and ancestral-rite tables. Seafood versions are especially associated with coastal areas and are a common rainy-day dish in Korea today.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →