Haemul Pajeon (Korean Seafood Pancake)

Name: Haemul Pajeon (Korean Seafood Pancake)
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Ingredients: 3 cups frozen seafood mix (such as shrimp, oysters, clams, squid); 2 cups water; 2 cups all-purpose flour; 1 bunch scallions, cut into 2-inch pieces; 2 eggs; 1 clove garlic, minced; salt and ground black pepper to taste; 1 tablespoon olive oil, or as needed; 3 tablespoons soy sauce; 1 scallion, thinly sliced; 1.5 teaspoons rice vinegar; 1 teaspoon sesame oil; 1 teaspoon brown sugar; 0.5 teaspoon gochugaru (Korean red pepper flakes); 0.5 teaspoon sesame seeds

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It's been a while since we had pajeon (literally translated pa means green onion/scallions and jeon means pancake, thus green onion pancake) since our California days with unlimited makgeolli (fermented rice wine). But for the sake of adding to our recipe list, we decided to make haemul pajeon (seafood pancake) for tonight while the kids spend the night at Komo's house (Auntie's). There are endless variations of this dish which can be made by adding or omitting certain ingredients according to personal preference.

Recipe by mykoreaneats

Updated on August 23, 2021

2

Prep Time:

15 mins

Cook Time:

14 mins

Total Time:

29 mins

Servings:

6

Yield:

2 large pancakes

Jump to Nutrition Facts

Ingredients

3 cups frozen seafood mix (such as shrimp, oysters, clams, squid)
2 cups water
2 cups all-purpose flour
1 bunch scallions, cut into 2-inch pieces
2 eggs
1 clove garlic, minced
salt and ground black pepper to taste
1 tablespoon olive oil, or as needed

Dipping Sauce:

3 tablespoons soy sauce
1 scallion, thinly sliced
1 ½ teaspoons rice vinegar
1 teaspoon sesame oil
1 teaspoon brown sugar
½ teaspoon gochugaru (Korean red pepper flakes) (Optional)
½ teaspoon sesame seeds

Directions

Combine seafood mix, water, flour, 1 bunch scallions, eggs, garlic, salt, and pepper in a bowl; mix until batter is thick.
Heat olive oil in a nonstick skillet over medium-high heat. Pour half the batter evenly into the skillet. Cook until bottom and edges are browned, 7 to 8 minutes. Flip and continue cooking until the opposite side is browned, 7 to 8 minutes more. Transfer to a plate. Repeat with the remaining batter.
Combine soy sauce, 1 stalk scallion, rice vinegar, sesame oil, brown sugar, gochugaru, and sesame seeds in a bowl. Serve pancakes with dipping sauce.

Cook's Notes:

Light soy sauce an be substituted for the soy sauce.

Garlic powder can be substituted for the fresh garlic.

Nutrition Facts (per serving)

289	Calories
6g	Fat
37g	Carbs
21g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 289
% Daily Value *
Total Fat 6g	8%
Saturated Fat 1g	6%
Cholesterol 187mg	62%
Sodium 656mg	29%
Total Carbohydrate 37g	13%
Dietary Fiber 2g	8%
Total Sugars 2g
Protein 21g
Vitamin C 9mg	46%
Calcium 77mg	6%
Iron 5mg	28%
Potassium 320mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.