Crispy Korean seafood pancake (Haemul pajeon) and dipping sauce

Ingredients

• 150 gplain flour
• 20 grice flour
• ½ teaspoonsalt
• ½ teaspoonblack pepper
• ½ teaspoongarlic powder
• ½ teaspoonbaking powder
• 500 mlwater
• 2 tablespoonsrice wine
• 250 mlfish stock
• 1 cup eachcuttlefish and prawns, or other seafood of your choice
• 1 small bunch (optional)chives
• 7–8spring onions
• 1 tablespoonextra-virgin olive oil
• 1 teaspoonsesame oil
• 2eggs, beaten separately
• 2 tablespoonssoy sauce
• 4 teaspoonsvinegar
• 1 teaspoonsugar
• 20 g (about 4 cloves)garlic, grated to a paste
• 2 teaspoonswhite sesame seeds
• 1 teaspoonchilli powder

Instructions

1. 1

   Blanch the seafood

   Bring 500 ml water and 2 tablespoons rice wine to the boil. Add the cuttlefish and prawns and blanch for about 30 seconds, then lift them out and drain.

2. 2

   Reserve the stock

   Measure out 250 ml of the blanching liquid into another container and leave it to cool. Blanching the seafood first helps prevent it releasing excess moisture into the batter as the pancakes cook.

3. 3

   Mix the dry ingredients

   Combine the plain flour and rice flour, then mix in the salt, black pepper, garlic powder and baking powder.

4. 4

   Prepare the greens

   Halve the chives and spring onions, or cut them to suit the size of your pan. You can also cut them into pieces about 5 cm long.

5. 5

   Prepare the seafood

   Cut the cuttlefish into strips about 1 cm wide, then peel the prawns.

6. 6

   Make the batter

   Leave the reserved stock to cool for 5–10 minutes, then stir it into the dry ingredients. Aim for a consistency like pancake batter: it should fall slowly when lifted. Use the batter promptly to avoid developing gluten, then fold in the seafood.

7. 7

   Heat the pan

   Heat a non-stick pan over a medium heat with 1 tablespoon olive oil. If using a regular pan, use a little more oil and make sure it is thoroughly heated to help prevent sticking.

8. 8

   Start each pancake

   Cook the chives and spring onions briefly until fragrant. The mixture makes about three pancakes: ladle one-third into the pan in an S-shaped pattern, spreading it evenly. Work fairly quickly because a properly heated pan sets the batter fast. Pour half an egg over the surface and tilt the pan to fill any uneven gaps; a 24 cm pancake uses about one egg.

9. 9

   Cook the first side

   Cook over a medium heat for about 4 minutes, until the surface is golden, then flip the pancake. A large, flexible spatula can make turning it easier. Drizzle sesame oil around the edge for extra crispness and aroma.

10. 10

    Finish the pancakes

    After flipping, reduce the heat slightly if needed and cook for another 4–5 minutes, until golden. Transfer to a board, cut into a nine-square grid, and move to a plate. Serve hot or cold.

11. 11

    Make the sauce

    Grate the garlic into a paste, then mix it with the soy sauce, vinegar, sugar, sesame seeds and chilli powder.

What is haemul pajeon?

Haemul pajeon is a Korean savoury pancake made with seafood and spring onions; pajeon refers to the spring onion pancake style, while haemul means seafood. It is commonly enjoyed as a shared dish, cut into pieces for dipping.

Here, rice flour joins plain flour for a tender, chewy middle and crisp edges. Briefly blanching the seafood keeps excess moisture out of the batter.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 25g protein, 49g carbs, 13g fat.

The flour and rice flour provide most of the carbohydrates, while the eggs and seafood contribute protein. The cooking oils and egg account for much of the fat, with soy sauce contributing a notable share of the sodium. Balance a serving with vegetables or a lightly dressed salad.

The flour and batter

Rice flour: mixed with plain flour, it contributes to the pancake’s characteristic texture. Stir the dry ingredients together before adding the stock so the seasoning is distributed evenly.

Consistency: the batter should resemble pancake batter and fall slowly from a spoon. Mix it only until combined and cook it soon after mixing, as the method advises.

Why blanch the seafood?

Quick blanch: the cuttlefish and prawns need only about 30 seconds in boiling water. Drain them well before adding them to the batter.

Reserved liquid: set aside 250 ml of the blanching water and let it cool for 5–10 minutes before mixing the batter. This gives the recipe its seafood stock without adding hot liquid to the flour.

Arrange the spring onions

Long pieces: halving the chives and spring onions lets you arrange them across the pan for the classic look. Cut them shorter if that suits your pan better.

Even layer: scatter the greens in the hot oiled pan, then pour the batter over them in an S-shaped pattern. Move promptly, as the batter can set quickly in a well-heated pan.

Getting a crisp, cooked pancake

Golden first side: cook for about 4 minutes over medium heat before turning. Look for a golden surface and use a broad spatula to support the pancake as you flip it.

Finish: drizzle sesame oil around the edge after flipping, then cook for another 4–5 minutes, lowering the heat slightly if necessary. The pancake should be golden on the second side too.

Egg and dipping sauce

Egg layer: pour half a beaten egg over each pancake and tilt the pan so it runs into gaps in the batter. The recipe makes about three pancakes, using roughly one egg per 24 cm pancake.

Tangy dip: stir the soy sauce, vinegar, sugar, grated garlic, sesame seeds and chilli powder together. Serve it alongside the cut pancake pieces so each bite can be dipped.

Serving and timing

This recipe takes about 35 minutes in total and makes three pancakes. Cut each one into nine squares once it has finished cooking.

Serve the pancakes hot for crisp edges, or enjoy them cold as the method suggests. A simple side of vegetables or a light soup can round out the meal.

Recipe notes & tips

• Drain the blanched seafood well before mixing it into the batter.
• Let the reserved stock cool for 5–10 minutes before adding it to the flour.
• Mix the batter just until combined and cook it soon after preparing it.
• Have a broad spatula ready before you begin frying.
• Tilt the pan after adding the egg so it fills gaps across the pancake.
• Cut the pancake into nine pieces while it is on a chopping board.

Variations

• Change the seafood: use other seafood you enjoy in place of the cuttlefish and prawns.
• Make it without chives: omit the optional chives and use the spring onions.
• Adjust the chilli: reduce or increase the chilli powder in the dipping sauce to suit your preference.
• Cut the greens shorter: slice the chives and spring onions into pieces about 5 cm long for easier arranging.
• Serve it cold: let the cooked pancake cool before serving, as well as enjoying it hot.

Common mistakes to avoid

• Wet seafood: excess liquid can throw off the batter; drain the blanched seafood thoroughly.
• Hot stock: it can make the flour harder to work with; let the reserved liquid cool for 5–10 minutes.
• Overmixed batter: working it too much can develop gluten; stir only until the ingredients are combined.
• Slow pouring: the batter sets quickly in a hot pan; pour it promptly in an S-shaped pattern.
• Early flipping: the pancake may not hold together; wait about 4 minutes and look for a golden surface.
• Sticking pan: a regular pan may need more oil and thorough preheating; take care before adding the batter.

How to store

Refrigerate leftover pancakes in a covered container and eat within 2 days. Reheat in a frying pan over a medium-low heat until warmed through; this helps restore some crispness.

Frequently asked questions