🥞 Haemul pajeon (Korean seafood pancake)
Haemul pajeon is a savoury Korean pancake packed with long scallion stalks, squid and shrimp, held together by a thin flour-and-egg batter. It is pan-fried in a wide skillet until the edges are lacy and crisp while the seafood stays tender. It is cut into wedges and shared, often on rainy days, with a tangy dipping sauce.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 150 g wheat flour
- 1 egg
- 200 ml cold water
- ½ tsp salt
- 1 bunch scallions, cut into 10 cm lengths
- 100 g squid, sliced
- 100 g peeled shrimp
- 3 tbsp vegetable oil
- Dip: 2 tbsp rice vinegar, 1 tsp chili flakes, pinch of sugar
Method
- Whisk the flour, egg, water and salt into a thin batter.
- Heat oil in a large pan and lay the scallions in a flat layer.
- Scatter the squid and shrimp over and pour the batter evenly on top.
- Fry over medium heat for 4–5 minutes, flip and cook 4 minutes more until crisp.
- Mix the dip, cut the pancake into wedges and serve hot.
How to make it lighter
- Use a non-stick pan and 1 tbsp oil instead of 3 (1 tbsp oil ≈ 120 kcal).
- Add more scallions and seafood and less batter.
- Share one pancake between two as a starter, not a main.
History
Pajeon, the scallion pancake, is a long-standing Korean dish, and the seafood version is especially associated with Busan and the coast, where Dongnae pajeon is a well-known local speciality. Koreans traditionally eat jeon when it rains, a custom often explained by the sizzle of the pan sounding like rainfall.
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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 →