What Part Of The Scallion Do You Use

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Haemul pajeon is a popular Korean savory pancake made with scallions and seafood. With this easy scallion pancake recipe, you tin can relish your restaurant favorite at home.

DSC3431 4 - Haemul Pajeon (Seafood Scallion Pancake)

Pajeon is a Korean savory pancake made with scallions. Pa means scallion, and jeon means pan-fried battered food. The most popular variation is made with seafood (haemul), hence the name haemul pajeon. Forth with other savory pancakes such as kimchi jeon, buchjeon, and nokdujeon, information technology's ane of Korea's favorite snacks or appetizers.

In Korea, haemul pajeon is often paired with makgeolli (Korean milky rice wine). Koreans also say that when information technology rains outside, only stay abode and savour some jeon (savory pancakes). Pajeon is a popular choice.

How to make Korean pancake batter

Commercially available pancake mix (buchim garu, 부침가루) is a pantry staple in Korean homes. The mix is seasoned and typically includes wheat flour and other ingredients such as corn starch, rice flour and sometimes baking powder. Koreans wait for a slightly chewy and crispy texture in savory pancakes.

Sometimes, Korean home cooks combine pancake mix with frying mix (twuigim garu, 튀김가루) for actress crispy pancakes. Frying mix typically contains more rice flour and baking powder for a crispy result. Effort it if you have a pocketbook of frying mix (1:1 ratio).

Don't take a purse of pancake mix? Not to worry! You tin simply use all purpose flour. For a chewy and crispy texture, you can basically create your own mix similar to the commercial version by calculation rice flour and/or corn starch forth with a piddling bit of baking powder. Regardless, flavor it with salt, and add some minced garlic (or powder).

DSC3273 e1613669537769 - Haemul Pajeon (Seafood Scallion Pancake)

How to make seafood scallion pancake

Look for thin scallions for making pajeon. If the white parts are thick, cutting in half lengthwise.

Usually, a combination of seafood, such as squid, shrimp, mussels, oysters and clams, is used, but you can simply utilize whatsoever one (or two) of them. Fresh seafoods are always expert, but a pocketbook of frozen seafood mix works well for this recipe.

There are different means to pan fry scallion pancakes. Sometimes, I combine everything together in the mix before pan-frying. Other times, I merely mix the seafood in the batter and so later add the scallions on top when frying. Some people put the scallions first in the pan to crisp up then spread the batter and the seafood on peak. Endeavour these different techniques and meet which ane y'all like.

Flipping the pancake is somewhat intimidating for a lot of people. The key is to await until the bottom is nicely gilded brown and flip information technology fast with confidence. And flip only once! Yous can also make the pancake smaller for easier flipping.

DSC3289 - Haemul Pajeon (Seafood Scallion Pancake)

Tips for making crispy pajeon

The most frequently asked question I receive from the readers is how to make pajeon extra crispy. Hither are a few things you can do for crispy pancakes.

Drain the scallions and seafood well to remove backlog h2o.
Add corn starch and/or rice pulverization to wheat flour if making the pancake mix from scratch.
Try mixing pancake mix (buchim garu) with frying mix (twiguim garu) – 1:1 ratio.
Use icy common cold h2o to brand the batter.
Use a generous amount of oil. If you want it extra crispy, use more than oil for a deep-frying consequence.

More than Korean savory pancakes recipes

Buchujeon (garlic chives pancakes)
Kimchi jeon (kimchi pancakes)
Nokdujeon (savory mung bean pancakes)
Gamjajeon (potato pancakes)
Hobak buchim (zucchini pancakes)

For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

DSC3273 350x350 - Haemul Pajeon (Seafood Scallion Pancake)

▢ 1-one/2 to two cups assortment of seafood squid, shrimp, mussels, oysters, clams, etc., cut into bite sizes
▢ ane tablespoon sesame oil
▢ 1 or 2 bunches scallions
▢ 1 cherry chili pepper - optional
▢ 1 egg lightly beaten - optional

Batter - makes ii big (about vii to 8-inch) pancakes

▢ one loving cup Korean pancake mix, buchim garu, 부침가루 (or all purpose flour or gluten gratuitous flour with one/two teaspoon salt - See note)

Dipping Sauce

▢ ane tablespoon soy sauce
▢ 2 to 3 teaspoons vinegar
▢ one tablespoon h2o
▢ compression of black pepper
▢ pinch of gochugaru Korean red chili pepper flakes
▢ i/2 teaspoon saccharide - optional
▢ 1 tablespoon chopped scallion - optional
▢ one tablespoon Diced onion - optional

Prepare the seafood, scallions and optional pepper, draining excess water. (Wet ingredients will make pajeon soggy.) Cut the scallions in half crosswise. Cutting the white function of the scallions lengthwise if thick. Mix the seafood with the sesame oil.
In a large bowl, mix the pancake mix with 3/iv cup icy cold water. Yous may demand a couple more tablespoons but add together one tablespoon at a time. The batter should be thinner than a Western breakfast pancake batter and thicker than a crepe concoction. (For a crispy pajeon, the batter should exist relatively thin.) Mix in 1/2 of the seafood.
Estrus three to 4 tablespoons of vegetable oil in a not-stick pan over medium loftier heat, ladle 1/two of the mixture into the pan and spread information technology evenly into a thin round shape.
Conform the scallions in a single layer on height of the batter, pressing them downwardly into the batter. Add together 1/2 of the remaining seafood and a few slices of the optional pepper.
Spoon i one-half of the optional lightly beaten egg on top. Melt until the bottom is golden brown (3 – four minutes). Reduce the heat to medium if the pancake is browning too fast.
Turn it over, adding more oil (2 to 3 tablespoons) effectually the edges. Cook for another iii – 4 minutes. Echo the procedure with the remaining batter and ingredients. Serve hot off the pan with dipping sauce.

Optional method

Cut the scallions shorter, ii to 3-inch lengths. You tin mix everything with the batter, except the egg. Drizzle the egg over on top, and follow the management above for pan-frying.

Use ane/ii cup buchim garu and 1/2 cup frying mix, if available. for extra crispy pancakes.

DSC7182 2 e1575955564172 - Haemul Pajeon (Seafood Scallion Pancake)

You lot tin can likewise simply use all purpose flour or gluten free flour, or recreate your own pancake mix similar to commercial premix by mixing iii/four flour, ii tablespoons rice flour, 2 tablespoons potato (or cornstarch), 1 teaspoon minced garlic (or powder), and 1/2 teaspoon salt. Besides, try dissimilar ratios of the mix to find your favorite.

This recipe was originally posted in Oct 2009. I've updated it here with new photos, more than data and minor changes to the recipe.