🥞 Haemul Pajeon (Scallion Seafood Pancake)
Haemul pajeon is a savory Korean pancake built on whole scallion stalks laid in the pan and topped with seafood and a flour-and-egg batter. Fried until crisp and golden, it is cut into squares and dipped into a tangy soy-vinegar sauce. It is a classic shared appetizer, often eaten with friends on rainy days.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1 bunch scallions, whole stalks
- 200 g mixed seafood (squid, shrimp, clams)
- 100 g flour
- 1 egg
- 150 ml cold water
- 2 tbsp oil
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- Chili flakes to taste
Method
- Mix the soy sauce, vinegar and chili flakes for the dipping sauce.
- Whisk the flour, egg and cold water into a thin batter.
- Heat the oil in a wide pan, lay the scallions side by side and scatter the seafood over them.
- Pour the batter evenly on top and fry 4–5 minutes until crisp underneath.
- Flip, cook another 4 minutes, cut into squares and serve with the sauce.
How to make it lighter
- Fry with 1 tbsp oil in a non-stick pan; 1 tbsp oil ≈ 120 kcal.
- Use more scallion and seafood and less batter.
- Dip lightly — the sauce is salty, and a little goes a long way.
History
Pajeon is a long-standing Korean pan-fried dish, and the version from Dongnae in Busan, made with seafood and scallions, is especially well known. Today it is served in Korean homes and pubs across the country.
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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 →