Haemul Pajeon
Jump to recipeIngredients
- 1 cup all-purpose flour (120 grams)
- 1 cup ice water (240 milliliters)
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 pound mixed seafood, chopped (225 grams) — shrimp, squid, and mussels
- 1 medium onion, thinly sliced (5.3 oz)
- 3 stalks green onion, cut into 2-inch pieces (1.1 oz)
- 2 tablespoons vegetable oil for cooking (30 milliliters)
- 2 cloves garlic, minced (10 grams)
- 1 teaspoon sesame seeds (5 grams)
- 1/4 teaspoon gochugaru (Korean red chili flakes) — optional (1 gram)
- 2 tablespoons soy sauce for sauce (30 milliliters)
- 1 tablespoon rice vinegar (15 milliliters)
- 1 teaspoon sesame oil for sauce (5 milliliters)
Instructions
- 1
Mix the flour, ice water, egg, salt, and white pepper in a bowl until just combined. The batter should be slightly lumpy and thin, similar to crepe batter consistency. Do not overmix.
- 2
In a separate bowl, combine the chopped seafood, sliced onion, green onion pieces, minced garlic, sesame seeds, and gochugaru if using.
- 3
Fold the seafood and vegetable mixture into the batter gently until evenly distributed throughout.
- 4
Make the dipping sauce by whisking together the soy sauce, rice vinegar, and sesame oil in a small bowl. Set aside.
- 5
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or cast iron pan over medium-high heat until shimmering, about 1 to 2 minutes.
- 6
Pour half of the batter mixture into the hot pan, spreading it into a thin circle about 8 to 9 inches in diameter with a spatula. Cook for 3 to 4 minutes until the bottom is golden brown and crispy.
- 7
Flip the pajeon carefully and add the remaining tablespoon of oil around the edges. Cook the other side for 2 to 3 minutes until equally golden brown and the seafood is cooked through.
- 8
Transfer the pajeon to a cutting board and cut into 6 to 8 wedge-shaped pieces with a sharp knife.
- 9
Arrange the pieces on a serving plate and serve immediately while still hot, with the dipping sauce on the side.