Haemul Pajeon (Korean Seafood Pancake)

Haemul Pajeon (Korean Seafood Pancake)

There is a tiny little Korean deli I used to order my lunch from back when I was working.  And every Tuesday, their lunch special is Pajeon.  Since I left my job, I’ve been craving this dish so badly that I decided to make my own version of it at home.  I have to say it’s pretty close to the ones I used to get at the deli or any Korean restaurants.  Enjoy!

Haemul Pajeon (Korean Seafood Pancake)

Print this recipe

Ingredients:

  • 2 cups of all-purpose flour
  • 2 eggs, lightly beaten
  • 1 1/2 cups of water
  • 1 pound of seafood blend, cooked
  • 1 red bell pepper, sliced
  • 4-5 scallions, split lengthwise and cut in half
  • oil for cooking

Preparation:

In a large bowl mix eggs and water together.  Then slowly add in the flour.  Mix until batter is smooth.  Then add in the seafood blend, peppers and scallions until well incorporated.

In a 10″ skillet over medium high heat, add oil and pour in your batter.  Cook until batter sets and both sides of the pancake are browned.  This batter will yield 3 large pancakes.  Once your pancakes are cooked, cut them into medium size pieces.  Serve this with the spicy dipping sauce.

Haemul Pajeon (Korean Seafood Pancake)
 

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48 thoughts on “Haemul Pajeon (Korean Seafood Pancake)

  1. Another great recipe for me to try. Bet it does taste as good as it looks. I will have to see if Samantha will make it for me…yummy

  2. Hey, I think I’ve found a new weeknight meal to make! (I’m always on the lookout.) Can’t wait to give this a try with the sauce. Glad that you were successful in recreating this dish. My office is moving soon and I know I’m going to miss many of my lunch-time favourites!

    • I always keep frozen shrimp on hand so I always make it with shrimp, red bell and green onions. Sometimes I’ll throw some carrots in there too. I love this dish and I love that I always keep these ingredients on hand to make them. 🙂

  3. Yummmm, this is one of my favorite Korean appetizery things and yours looks delicious.

    I actually brought back a whole bag of pajeon-specific flour (it’s a mix of different types of flour including acorn flour!) from Seoul last fall and haven’t even opened it up yet! I should get on that…

  4. These pancakes look amazing – I like the idea of combining the ‘filling’ with the pancake batter and cooking everything together. Do you think they would work with just vegetables (don’t eat seafood – although seeing your photos I am tempted!)?

    • Thanks Sarah! I have seen these Korean pancakes using kimchi and/or scallions (lots of it). I have also seen it with just scallions. If you want to use veggies, red bell and carrots julienne cut works too. Let me know how it turns out if you do give this a try. 🙂

    • Thank you! I have never seen or eaten pajeons using fish. You can get a package of seafood blend at Trader Joe’s (which has shrimp, calamari and scallops). Or you can just use shrimp for this dish.

  5. I’ve made this dish twice in the last two weeks. The first time I think my batter was a bit thick but I made it again last night and OMG it was good. Definitely a new weekday staple and it got a big thumbs up from my OH as well. Love the dipping sauce too.

  6. Pingback: 5:2 Diet: Haemul Pajeon (Korean Seafood Pancake) « Under the Blue Gum tree

  7. Pingback: Spicy Dipping Sauce | Uni Homemaker

  8. Pingback: Buttermilk Banana Bread | Uni Homemaker

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