Haemul Pajeon Korean Seafood Pancake Recipe

All-purpose flour: This is the base of the pancake batter, giving it structure and a light texture.

Water: Used to mix with the flour and eggs to create the batter.

Eggs: Help bind the ingredients together and add richness.

Green onions: Adds a fresh, mild onion flavor and a bit of crunch.

Mixed seafood: A combination of shrimp, squid, and mussels that brings a tasty seafood flavor to the pancake.

Soy sauce: Adds a salty, umami flavor to the batter.

Salt: Enhances all the flavors in the pancake.

Vegetable oil: Used for frying the pancake until it’s golden and crispy.

One of the most important steps in making this Haemul Pajeon Korean Seafood Pancake is cooking the pancake in the pan so it gets that perfect golden brown and crispy outside. Here’s how to do it without making a mess or ending up with a soggy pancake.

1. Heat your pan over medium-high heat and add the vegetable oil. You want the oil hot enough so the batter sizzles when it hits the pan, but not smoking or burning.
2. Use a ladle to pour the batter into the pan, then gently spread it out evenly. This helps the pancake cook at the same speed all over.
3. Let it cook without moving it for about 3 to 4 minutes. This waiting time is key because it lets the bottom get crispy and golden.
4. When you see the edges start to look cooked and the bottom is nicely browned, it’s time to flip. Use a spatula to carefully turn the pancake over.
5. Cook the other side for another 3 to 4 minutes until it’s also golden and crispy.

Doing this step slowly and patiently makes the pancake taste so much better. If you try to flip too early or move it around too much, the pancake can break or stick to the pan. Plus, it won’t get that nice crunch that makes pajeon so delicious.

I remember the first time I made this, I was so excited I flipped the pancake too soon, and it fell apart! Now I always remind myself to wait and watch for those golden edges. Also, using just enough oil—not too little or too much—helps the pancake cook evenly and keeps it from getting greasy. It’s a little trick that makes a big difference in how tasty and pretty your seafood pancake turns out.

• all-purpose flour - Substitute with rice flour: Rice flour will give the pancake a slightly different texture but will still hold the ingredients together well and is commonly used in Korean cuisine.

• water - Substitute with sparkling water: Sparkling water can make the batter lighter and crispier.

• beaten eggs - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. This is a good vegan alternative that helps bind the ingredients.

• green onions - Substitute with leeks: Leeks have a similar flavor profile and texture, making them a suitable replacement.

• shrimp, squid, mussels mixed seafood - Substitute with tofu and mushrooms: For a vegetarian option, tofu and mushrooms can provide a similar texture and umami flavor.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that has a similar taste to soy sauce.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral flavor.

• vegetable oil - Substitute with sesame oil: Sesame oil adds a nutty flavor that complements the other ingredients well.

• Allow the pancakes to cool completely before storing. This prevents condensation, which can make them soggy.
• Place a sheet of parchment paper between each pancake to prevent them from sticking together.
• Store the pancakes in an airtight container or a resealable plastic bag. This helps maintain their freshness and prevents them from absorbing other odors in the refrigerator.
• For short-term storage, keep the pancakes in the refrigerator for up to 3 days.
• For longer storage, freeze the pancakes:
  1. Lay them flat on a baking sheet lined with parchment paper and freeze until solid, about 1-2 hours.
  2. Transfer the frozen pancakes to a resealable plastic bag or an airtight container. Label with the date to keep track of freshness.
• When ready to eat, reheat the pancakes:
  • For refrigerated pancakes, reheat in a frying pan over medium heat until warmed through and crispy, about 2-3 minutes per side.
  • For frozen pancakes, thaw in the refrigerator overnight or use the microwave defrost setting. Then, reheat in a frying pan as described above.
• Alternatively, reheat in the oven at 350°F (175°C) for 10-15 minutes, flipping halfway through, until they are hot and crispy.
• Serve immediately with your favorite dipping sauce to enjoy the full flavor and texture.

• Preheat your oven to 350°F (175°C). Place the Haemul Pajeon on a baking sheet lined with parchment paper. Bake for about 10 minutes, or until heated through and crispy.

• Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the pan. Place the pancake in the skillet and cook for 2-3 minutes on each side, or until warmed and crispy.

• For a quick microwave option, place the pancake on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Microwave on high for 1-2 minutes, checking halfway through to ensure even heating.

• Use an air fryer for a crispy finish. Preheat the air fryer to 350°F (175°C). Place the Haemul Pajeon in the basket and cook for 3-5 minutes, or until hot and crispy.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the pancake on the rack or a baking sheet and heat for about 5-7 minutes, or until warmed through and crispy.

• Mixing bowl: A large bowl used to combine the flour, water, and beaten eggs into a smooth batter.

• Whisk: A tool to mix the batter ingredients thoroughly, ensuring there are no lumps.

• Cutting board: A surface to cut the green onions and seafood into the required sizes.

• Knife: Used to cut the green onions into 2-inch pieces and to prepare the mixed seafood.

• Frying pan: A flat-bottomed pan to cook the pancake, ensuring even heat distribution for a crispy texture.

• Ladle: A tool to scoop and pour the batter into the frying pan evenly.

• Spatula: Used to flip the pancake, ensuring it cooks evenly on both sides.

• Paper towels: To drain excess oil from the cooked pancake, keeping it crispy.

• Measuring cups: To measure the flour and water accurately for the batter.

• Measuring spoons: To measure the soy sauce and salt precisely for seasoning the batter.

Prepare ingredients in advance: Chop green onions and seafood ahead of time to streamline the cooking process.

Use a non-stick pan: This reduces the need for excessive oil and makes flipping the pancake easier.

Pre-mix the batter: Combine flour, water, and eggs beforehand to save time when you're ready to cook.

Cook multiple pancakes at once: If you have a large enough pan, cook two or more pancakes simultaneously.

Use pre-cleaned seafood: Purchase pre-cleaned and pre-cut mixed seafood to avoid extra prep work.