You may have ordered haemul pajeon (seafood scallion pancakes) as an appetizer at a Korean restaurant before. The classic anju, or Korean drinking food, is often enjoyed with makgeolli (rice beer) and popular for two very good reasons: its golden, crispy edges and the kicky dipping sauce.
Haemul pajeon are filled with scallions (pa), a variety of seafood (haemul), and dotted with vibrant red chiles (really just for show!). You'll often find oysters, clams, and shrimp in the mix to give brininess and a chewy bite. While you can certainly use fresh seafood, the trick that makes my Korean seafood pancake recipe a cinch to prepare is that I keep my favorite frozen seafood medley on hand at all times. Available in most supermarkets, these mixes usually include some combination of shrimp, squid, and bay scallops; they’re a fantastic addition to your freezer pantry, allowing you to turn out a last-minute chowder or paella on a whim. The frozen seafood will defrost in the amount of time it takes you to prep the rest of your ingredients; just be sure to pat it dry before chopping and adding to the pancake batter.
In Korea shoppers often rely on the convenience of a pancake mix like this one for making jeon, but you probably already have the dry ingredients called for in my DIY version below. When served, diners usually tear hunks off the large pancakes with their chopsticks, but you can cut them into squares for ease. The big tip here is to use plenty of oil in the frying pan to ensure crispy, golden brown edges—do not be stingy! Complete the meal with a banchan (side dish) of kimchi.
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What you’ll need
Wire Cooling Rack
$18 At Amazon
Rimmed Baking Sheet
$30 At Amazon
Mesh Sieve
$13 At Amazon
Glass Measuring Cup
$26 At Amazon
Large Nonstick Skillet
$50 At Amazon
Recipe information
Total Time
25 minutes
Yield
4 servings
Ingredients
Sauce
3
2
1
¼
1
1
Pancakes and Assembly
1
3
½
¼
2
1
6–8
1
Preparation
Sauce
Step 1
Stir 3 Tbsp. soy sauce, 2 Tbsp. unseasoned rice vinegar or apple cider vinegar, and 1 tsp. sugar in a small bowl until sugar is dissolved. Add ¼ small onion, coarsely chopped, 1 scallion, chopped, and 1 small red chile, thinly sliced, and mix to combine. Set sauce aside.
Pancakes and Assembly
Step 2
Place a wire rack inside a parchment-lined rimmed baking sheet. Whisk 1 cup (125 g) all-purpose flour, 3 Tbsp. potato starch or cornstarch, ½ tsp. baking powder, and ¼ tsp. freshly ground black pepper in a large bowl. Gradually pour in 1⅓ cups cold water, whisking constantly until just combined. Add 2 bunches scallions, cut into 2" pieces, white parts halved lengthwise if thick, and 1 cup frozen mixed seafood, thawed, drained, patted dry, cut into bite-size pieces; mix with a rubber spatula or wooden spoon to coat.
Step 3
Heat 3 Tbsp. vegetable oil (you want enough oil to cover the surface generously, so add more if needed) in a large skillet, preferably nonstick (add a bit more oil if using stainless steel), over medium-high heat until hot but not smoking. Ladle half of batter into pan and carefully but quickly spread into a round (the ladle or spatula will do the job; you just want to make sure the pancake is not too thick). Scatter half of 1 small red chile, thinly sliced, over and cook pancake, reducing heat if browning too quickly, until golden underneath, 2–3 minutes. Using a metal spatula, carefully flip pancake over and pour in up to 1 Tbsp. more vegetable oil around perimeter; cook until other side is golden, 2–3 minutes. If you want your pancake extra crispy, flip again and continue to cook, flipping halfway through and adding a little more oil if needed, 2 minutes longer. Transfer pancake to wire rack. Repeat with remaining batter, remaining half of 1 small red chile, thinly sliced, and more oil to make another pancake.
Step 4
Cut pancakes into squares or wedges if desired and arrange on plates. Serve with sauce alongside for dipping.