Crispy Haemul Pajeon (Seafood Scallion Pancake)
A thin and crispy Korean savory pancake made by mixing prepped scallions, mixed seafood, and batter, then pan-frying until golden.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Loaded with scallions and mixed seafood, this savory pancake delivers great texture and rich umami. Mixing the batter with cold water and tuna extract sauce, then frying it over medium-high heat with plenty of oil, makes it delightfully crispy. It is wonderful as a snack when you are hungry or as a pairing with makgeolli.
- Servings
- about 3–4 servingsOriginal: 3 pancakes, 22 cm across
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Scallions (jjokpa)300 g
- Mixed seafood1 cup (heaping)
- Carrot1/4
- Cheongyang chili pepper (hot green chili)2
Batter
- Korean pancake mix (buchim-garu) (or deep-fried food (twigim))2 cups
- Water2 cups
- Tuna extract sauce (chamchi-aek)2 tbsp
- Adding squid or dried shrimp is also great for boosting umami and texture.
- You can season with soup soy sauce instead of tuna extract sauce, and make the batter with anchovy broth instead of cold water to add even more umami.
Steps
Prepare ingredients
Prepare three handfuls of scallions, carrot, Cheongyang chili pepper, and a generous cup of mixed seafood.
Adding squid or dried shrimp is also great for boosting umami and texture.
Cut ingredients
The white root ends of the scallions are firm, so chop them finely, and cut the rest into pieces about 3 cm long.
Julienne the carrot to a similar length as the scallions, and finely chop the Cheongyang chili pepper.
Make batter
Put all the cut ingredients together...
Add 2 cups Korean pancake mix (or frying mix), 2 cups cold water (or ice water), and 2 tbsp tuna extract sauce, then mix well.
You can season with soup soy sauce instead of tuna extract sauce, and make the batter with anchovy broth instead of cold water to add even more umami.
Pan-fry
Heat the pan thoroughly over high heat, add plenty of oil, and spread the batter thinly.
Shake the pan gently so the oil reaches evenly to the center, and pan-fry over medium-high heat until crispy.
After flipping, press down gently with a spatula so it adheres closely to the bottom rather than puffing up, add a bit more oil, and pan-fry until evenly crispy.
Complete
The savory and crispy scallion pancake is complete.
Ppunwife's tips
- Shake the pan gently so the oil reaches evenly to the center, and pan-fry over medium-high heat until crispy.
- After flipping, press down gently with a spatula so it adheres closely to the bottom rather than puffing up, add a bit more oil, and pan-fry until evenly crispy.
FAQ
Can I use something other than tuna extract sauce in the batter?
You can season with soup soy sauce instead of tuna extract sauce, and mixing the batter with anchovy broth instead of water is a great way to build umami.
Are there other ingredients that go well besides mixed seafood?
Adding squid or dried shrimp helps bring out rich texture and umami.
How should I pan-fry to get a crispy texture?
Add plenty of oil to a well-heated pan, spread the batter thin, and fry over medium-high heat while shaking the pan so the oil circulates evenly. After flipping, press down lightly with a spatula to keep it flat against the pan and add more oil to fry until crisp.
How should I prepare the white root ends of the scallions?
The white ends are firm in texture, so chop them finely, then cut the remaining green stems into lengths of about 3 cm.
