Korean Seafood Scallion Pancake
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. 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.
Adjust Servings
Instructions
- 1
Cut scallions into 6–7 cm pieces; clean and chop squid and shrimp bite-size.
- 2
Mix pancake mix, cold water, and salt into a thin batter.
- 3
Add 1 tbsp oil to a pan and lay scallions first.
- 4
Top with seafood, pour batter evenly, and cook over medium heat.
- 5
Flip when edges crisp; add remaining oil and cook 3–4 minutes more.
- 6
Finish with red chili garnish and slice while crisp.
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Nutrition (per serving)
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