Haemul Pajeon
해물파전
It is a Korean seafood pancake (Korean seafood pancake) made by spreading plenty of chives on flour batter and topping it with seafood such as squid, shrimp, and clam meat, then frying it. It is a representative snack and Jeon (pancake) dish enjoyed with makgeolli on rainy days.
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Flavor
The crispy exterior and moist interior of the batter harmonize with the fragrance of the chives and the umami of the seafood, and dipping it in a tangy and salty soy-based sauce doubles the flavor.
Cooking Tips
The batter should be thin and cold, and you must use plenty of oil to fry it for a crispy exterior. Flip after one side is sufficiently cooked and the edges are golden brown; after flipping, press lightly with a spatula to ensure it is cooked through. You can also drizzle a little egg wash at the end.
Substitutes
If you don't have pancake mix, use flour with salt and eggs; add a little frying flour or rice flour for crispiness. You can substitute chives with large green onions or scallions, and use frozen seafood mix for seafood. It is good to add vinegar and chili powder to the dipping soy sauce.
Brands
(Pancake mix) Ottogi·Beksul pancake mix, (for frying flour mix) CJ.
Where to buy
Asian marts (pancake mix, chives, frozen seafood mix), Amazon.
Storage
It is crispiest right after cooking. If there are leftovers, keep them refrigerated for up to 2 days. To reheat, it is better to use a dry pan or an air fryer than a microwave to maintain the crispiness.
Related
Kimchijeon, Buchujeon, Gamjajeon, Donggeurangttang.
FAQ
Q. Are Pajeon and Buchimgae (Jeon) the same?
A. Jeon (Buchimgae) is a broad category referring to all dishes made by frying batter, and Pajeon is a type that uses green onions as a main ingredient. If you add seafood, it becomes Haemul Pajeon; if you add kimchi, it becomes Kimchijeon.