Haemul Pajeon

Nutrition · per serving

Steps

1. 1

   Prepare all ingredients first for fast cooking: slice the shrimp into bite-size pieces, cut the squid into thin 1 cm rings or strips, trim the spring onions and cut them into lengths about 10-12 cm, and slice the chili. Pat the seafood dry well so it sears into the batter rather than steaming.

   100 g raw shrimp, peeled and deveined100 g squid tubes or cleaned squid bodies120 g spring onions10 g red chili, thinly sliced
2. 2

   Make the dipping sauce by stirring together the soy sauce, rice vinegar, water, sesame oil, sesame seeds, and sliced spring onion in a small bowl. Set aside so the flavors meld while you cook.

   30 ml soy sauce20 ml rice vinegar10 ml water5 ml sesame oil4 g toasted sesame seeds10 g spring onion, finely sliced
3. 3

   In a mixing bowl, whisk the plain flour, rice flour, and salt. Add the cold water, egg, soy sauce, and sesame oil, then whisk just until smooth. Do not overmix; a lightly mixed batter helps keep the pancake crisp rather than tough.

   90 g plain flour30 g rice flour3 g fine sea salt120 ml cold water1 large egg10 ml soy sauce5 ml sesame oil
4. 4

   Heat a 24-26 cm nonstick or well-seasoned frying pan over medium-high heat until hot, then add half of the neutral oil. When the oil shimmers, arrange about two-thirds of the spring onions in the pan in a loose layer. This gives the pancake its classic scallion-forward structure.

   30 ml neutral oil120 g spring onions
5. 5

   Pour the batter evenly over the spring onions, then scatter the shrimp, squid, remaining spring onions, and chili on top. Press lightly with a spatula so the seafood adheres. Cook for 3-4 minutes, rotating the pan occasionally, until the underside is deep golden and the edges look set.

   100 g raw shrimp, peeled and deveined100 g squid tubes or cleaned squid bodies120 g spring onions10 g red chili, thinly sliced30 ml neutral oil90 g plain flour30 g rice flour3 g fine sea salt120 ml cold water1 large egg10 ml soy sauce5 ml sesame oil
6. 6

   Drizzle in the remaining oil around the edges. Flip the pancake carefully in one confident motion or by sliding it onto a plate and inverting it back into the pan. Cook the second side for 3-4 minutes until crisp, browned, and the shrimp is opaque and the squid just tender. If needed, lower the heat slightly to prevent scorching before the center cooks through.

   30 ml neutral oil
7. 7

   Transfer to a board and rest for 1 minute so the crust stays crisp when cut. Slice into wedges or squares and serve immediately with the dipping sauce alongside.

Origin & History

Pajeon is a beloved Korean savory pancake centered on pa, or scallions, and is commonly enjoyed as a snack, appetizer, or anju with drinks. Haemul pajeon is the seafood-rich variation, especially popular in Korea's coastal regions where fresh shellfish and squid are abundant. Its crisp edges and tender interior have made it a classic comfort dish both at home and in casual restaurants.