Heamul pajeon recipe with seafood

Haemul Pajeon is a variation of Pajeon, a traditional Korean pancake made with green onions (pa). Originating from Korean cuisine, it is often enjoyed on rainy days as the sound of frying pancakes is said to resemble the sound of rain. This savory pancake is part of the “jeon” category, which includes various fried dishes served as side dishes or appetizers.

Ingredients for 2 people

Haemul pajeon: korean pancake

• 120 g mixed seafood (squid, shrimp, mussels)
• 1 bunch of leeks or green onions (3-4 stalks)
• 100 g flour
• 1 egg
• 100 ml water
• 1 tablespoon cornstarch (optional for extra crispiness)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Sesame oil or vegetable oil (for cooking)

Dipping sauce

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1 teaspoon crushed red chili flakes (gochugaru)

Instructions

1. Prepare the seafood: If using frozen seafood, defrost it and drain well. Chop the seafood into small pieces to distribute evenly in the pancake.
2. Prepare the leeks: Wash the leeks (or green onions) and cut them into 5-7 cm (2-3 inches) long strips.
3. Make the batter: In a bowl, mix flour, cornstarch, water, egg, salt, and pepper until smooth.
4. Combine the ingredients: Gently fold the leeks and seafood into the batter.
5. Cook the pancake: Heat 2 tablespoons of sesame or vegetable oil in a non-stick pan over medium heat. Pour in the batter and spread it into an even layer. Cook for about 3 to 5 minutes on each side until golden and crispy. If the pancake is too large, you can make two smaller ones.
6. Make the dipping sauce: Mix all the dipping sauce ingredients in a small bowl.
7. Serve: Serve the Haemul Pajeon hot, cut into pieces with the dipping sauce on the side.

How to store haemul pajeon ?

• Refrigeration: Haemul Pajeon can be stored in an airtight container in the refrigerator for 1-2 days. To reheat, you can pan-fry it again with a little oil to restore its crispiness.
• Freezing: You can freeze Haemul Pajeon. After cooling completely, place it in a freezer-safe bag with parchment paper between each pancake to prevent sticking. To reheat, defrost in the fridge and then fry or bake it until crispy again.

Alternatives for vegan and vegetarian

Vegetarian: Replace the seafood with mushrooms (shiitake or button mushrooms) and crunchy vegetables like carrots, zucchini, or bell peppers cut into thin strips.

Vegan: Substitute the egg in the batter with 1 tablespoon of ground flaxseeds mixed with 2 tablespoons of water. You can also use plant-based milk or just water to adjust the batter consistency. Add a variety of vegetables for different textures and flavors.

What to eat with this seafood pancake ?

• Kimchi: Spicy, fermented cabbage adds a tangy and spicy contrast to the crispy pancake.
• Japchae: Sweet potato noodles stir-fried with vegetables make for a slightly sweet, chewy side dish.
• Sundubu Jjigae (Soft Tofu Stew): This spicy stew with tofu and seafood or vegetables adds warmth and richness to the meal.
• Korean Pickles (Jangajji): Pickled vegetables (radish, cucumber, or turnip) provide a fresh and crunchy contrast.
• Steamed Rice: Simple steamed rice balances the strong flavors of the pajeon and side dishes.