Korean Seafood Scallion Pancake
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Haemul-pajeon is a Korean seafood scallion pancake built by laying scallion segments cut to six or seven centimeters in an oiled pan, topping them with sliced squid and peeled shrimp, then pouring a thin batter of Korean pancake mix and cold water over everything and cooking on medium heat.
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Cold water inhibits gluten development, which is the secret to shatteringly crisp edges, and the scallions pressed directly against the hot oil caramelize underneath the batter, releasing a sweet, aromatic fragrance unique to pajeon. Shaking the pan before flipping confirms the bottom has released cleanly-forcing a stuck pancake tears the delicate structure-and adding a drizzle of oil around the edges for the second side crisps the perimeter into a golden, almost fried ring. Thinly sliced red chili on top adds color and a gentle heat, completing the dish that is Korea's most iconic pairing with makgeolli rice wine.
Ingredients
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Cut 120 g scallions into 6 to 7 cm lengths.
Trim 80 g squid and 80 g shrimp into bite-size pieces, then pat them dry so the batter can cling and the pan will not steam too much.
- 2Finish
Mix 120 g Korean pancake mix, 160 ml cold water, and 0.5 teaspoon salt with chopsticks or a spoon just until loose.
Leave small lumps rather than beating hard, which helps keep the finished edges crisp.
- 3Control
Preheat the pan over medium heat and add 1 tablespoon cooking oil.
Lay the scallions in one direction in a broad, even layer, reducing gaps so the pancake holds together when the thin batter is poured.
- 4Heat
Scatter the squid and shrimp evenly over the scallions, then pour the thin batter across the surface.
Slice the red chili thinly and place it on top now so it sets into the pancake as it cooks.
- 5Control
Cook over medium heat for 4 to 5 minutes, until the edges look dry and golden.
Shake the pan gently before flipping; if the pancake drags or sticks, cook a little longer to prevent tearing.
- 6Finish
Flip the pancake in one confident motion, then drizzle the remaining 1 tablespoon oil around the edges.
Cook the second side for 3 to 4 minutes, until the rim is crisp, then cut and serve while hot.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Haemul-pajeon uses an ice-cold batter to create a crispy seafood and scallion-layered pancake.
- Finish cue
- Cook over medium heat for 4 to 5 minutes, until the edges look dry and golden.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
35min, 8 ingredients
Category median
30min, 8 ingredients
Based on 80 recipes
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