Pajeon are Korean green onion pancakes, popular in both Korea and California. Haemul pajeon are essentially seafood-scallion pancakes and are one of the most common variations of pajeon. The dish can be made with a wide variety of fresh seafood, ranging from oysters to shrimp and squid. These fluffy egg and spiced seafood cakes are flavorful and easy to make.
Recipe Servings: 6
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Pancakes:
- 3 cups frozen seafood mix (shrimp, oysters, clams, squid)
- 2 cups water
- 2 cups all-purpose flour
- 1 bunch green onions, cut into 2-inch pieces
- 2 eggs
- 1 garlic clove, minced
- Salt, to taste
- Ground black pepper, to taste
- 1 Tbsp olive oil, or as needed
Dipping Sauce:
- 3 Tbsp soy sauce
- 1 green onion, thinly sliced
- 1½ tsp rice vinegar
- 1 tsp sesame oil
- 1 tsp brown sugar
- ½ tsp gochugaru (hot pepper flakes)
- ½ tsp sesame seeds
Directions
- Combine the seafood mix, water, flour, green onions, eggs, and garlic in a large bowl.
- Season with salt and pepper to taste and stir until the consistency of the batter is smooth and thick.
- Pour the olive oil into a large pan set over medium-high heat.
- Pour half the batter into the pan and cook for 7–8 minutes, until the edges have begun to brown.
- Flip the pancake and cook for an additional 7–8 minutes, allowing the other side to brown.
- Transfer the finished pancake to a plate and repeat the process with the remaining batter.
- Whisk together the soy sauce, green onion, rice vinegar, sesame oil, brown sugar, gochugaru, and sesame seeds in a medium bowl until well combined.
- Serve the pancakes hot with dipping sauce on the side.
For Pancakes:
For Dipping Sauce:
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