Haemul Pajeon (해물파전) is a famous Korean pancake made from seafood and spring onions. Haemul means seafood, pa means spring onions and jeon is pancake. There are other variety of jeon using various meat, seafood and vegetables but haemul pajeon and kimchi jeon are the two popular ones.
Ever since I had my first taste of haemul pajeon, I knew I gotta make it myself one day. I’ve cooked haemul pajeon twice so far. Make my own batter for the first trial and used a Korean pancake mix for my second haemul pajeon. They tasted quite similar.
To make pancake batter,
Mix until you get a smooth batter. This batter was too thick initially.
The recipe from Flavours magazine suggested 100ml water. Hence I add another 250ml of water making it 350ml in total. If you find it still thick, feel free to add more water.
If you have pancake mix, you just need to add water.
Cut the pancake into wedges and serve with sauce (recipe at the bottom). You can eat it warm or when it has cool down to room temperature. I love the latter.
Adapted from Flavours magazine (March-April 2009)
Makes 8-12 pieces depending on size
or alternatively use Korean pancake mix.
2 mussels, chopped
1 squid, chopped
3 crab sticks,
50g shrimps, shelled and chopped
1 teaspoon minced garlic
30g spring onions, chopped
salt and pepper to taste
125ml light soy sauce
1 tablespoon minced garlic
1 tablespoon finely chopped onion
1 red chili, finely chopped
1 tablespoon finely chopped carrot
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds
1 tablespoon sugar
1/2 tablespoon chili powder
1 stalk spring onion, chopped
water to taste or 1/2 can 7-UP
To prepare pancakes:
1. In a large bowl, mix flour, water and egg to a smooth batter.
If necessary, add a little more flour or water to get the consistency of a thin pancake batter.
2. Add garlic, mussel, squid, crab sticks, shrimp and half the spring onions.
3. Season with salt and pepper and stir well.
4. Heat a pan over medium heat and pour a little oil in.
5. Spoon enough batter into the pan to make a thin pancake.
6. Sprinkle a little chopped spring onion over the pancake and allow to cook for 3-4 minutes until bottom is lightly browned.
7. Flip the pancake over and allow the other side to cook, pressing down lightly with a spatula to make sure the surface is evenly browned.
8. When cooked on both sides, remove to a plate lined with a paper towel to soak up excess oil.
9. Repeat until batter is used up. [You can keep batter in fridge for next day]
To prepare sauce:
1. Mix all ingredients together, combining well.