Haemul Pajeon Korean Seafood Pancake Recipe

Flour: The base of the pancake batter, providing structure and texture.

Water: Combines with the flour to create a smooth batter.

Eggs: Adds richness and helps bind the ingredients together.

Green onions: Adds a fresh, sharp flavor and a bit of crunch.

Mixed seafood: A combination of shrimp, squid, clams, etc., providing a variety of textures and flavors.

Soy sauce: Adds a salty, umami flavor to the batter.

Salt: Enhances the overall flavor of the pancake.

Vegetable oil: Used for frying, giving the pancake a crispy exterior.

When making haemul pajeon, ensure that the batter is not too thick or too thin. A pancake batter consistency should be similar to that of heavy cream. This will help the pancake cook evenly and achieve a crispy texture. Additionally, when adding the seafood and green onions, make sure they are evenly distributed throughout the batter to ensure each bite is flavorful.

• all-purpose flour - Substitute with rice flour: Rice flour will give the pancake a slightly different texture but will still work well for a gluten-free option.

• water - Substitute with sparkling water: Sparkling water can make the batter lighter and crispier.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. This is a good vegan alternative.

• green onions - Substitute with leeks: Leeks have a similar flavor profile and can be used in the same way.

• mixed seafood - Substitute with tofu: For a vegetarian option, use firm tofu cut into small pieces.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar flavor.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and will provide a slightly different mineral profile.

• vegetable oil - Substitute with sesame oil: Sesame oil will add a nutty flavor that complements the other ingredients well.

• Allow the pancakes to cool completely before storing. This prevents condensation, which can make them soggy.
• Place a sheet of parchment paper between each pancake to prevent them from sticking together.
• Store the pancakes in an airtight container or a resealable plastic bag. Make sure to remove as much air as possible to maintain freshness.
• For short-term storage, keep the container in the refrigerator. The pancakes will stay fresh for up to 3 days.
• For long-term storage, place the container in the freezer. The pancakes can be frozen for up to 2 months.
• When ready to eat, reheat the pancakes in a preheated oven at 350°F (175°C) for about 10 minutes, or until they are heated through and crispy.
• Alternatively, you can reheat them in a frying pan over medium heat. Add a small amount of vegetable oil to the pan and cook each side for 2-3 minutes until they are crispy and hot.
• Avoid reheating in the microwave, as this can make the pancakes soggy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Haemul Pajeon on a baking sheet lined with parchment paper.
  3. Lightly brush the top with a bit of vegetable oil to help it crisp up.
  4. Bake for about 10-15 minutes, or until heated through and crispy.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the pan.
  3. Place the Haemul Pajeon in the skillet and cook for 2-3 minutes on each side, or until heated through and crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Lightly brush the Haemul Pajeon with vegetable oil.
  3. Place the pancake in the air fryer basket.
  4. Cook for 5-7 minutes, flipping halfway through, until heated through and crispy.

• Microwave Method (for a quick fix, though it may not be as crispy):

  1. Place the Haemul Pajeon on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on high for 1-2 minutes, or until heated through.

• Mixing bowl: Use this to combine the flour, water, eggs, soy sauce, and salt into a smooth batter.

• Whisk: This will help you mix the ingredients in the mixing bowl thoroughly.

• Cutting board: Use this as a surface to cut the green onions into 2-inch pieces.

• Knife: This is essential for cutting the green onions and any other seafood that needs to be prepped.

• Frying pan: You will need this to cook the pancake batter into golden brown and crispy pancakes.

• Ladle: This will help you pour the batter into the frying pan evenly.

• Spatula: Use this to flip the pancake and ensure it cooks evenly on both sides.

• Measuring cups: These are necessary to measure out the flour, water, and mixed seafood accurately.

• Measuring spoons: Use these to measure the soy sauce and salt precisely.

• Tongs: These can be helpful for handling the seafood and turning the pancakes if needed.

Prepare ingredients in advance: Chop green onions and seafood ahead of time to streamline the cooking process.

Use a non-stick pan: This ensures the pancakes cook evenly and are easier to flip, saving you time and hassle.

Make a large batch: Double the batter recipe and store extra in the fridge for quick meals later.

Preheat the pan: Ensure the vegetable oil is hot before adding the batter to reduce cooking time.

Use a ladle: Measuring each portion with a ladle ensures uniform pancakes and speeds up the cooking process.