Cooking Lucid
Haemul Pajeon
A crispy-edged, tender-centered Korean seafood and green onion pancake. Shatteringly crisp outside, loaded with shrimp, squid, and scallions — dip in soy-vinegar sauce.
Prep 15 min
Cook 20 min
Total 35 min
Serves 4
Ingredients
Step 1 — Make the batter
- 1 cup all-purpose flour
- ½ cup rice flour
- 1 cup ice-cold water
- 1 egg
- ½ tsp salt
- 6 green onions (cut into 3-inch pieces)
- 4 oz shrimp (peeled)
- 4 oz squid (cleaned, sliced)
- ½ small onion (thinly sliced)
Step 2 — Fry and serve
- Vegetable oil (for frying)
- Dipping sauce: 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp gochugaru, sliced green chili
Instructions
- 1
Make the batter
Whisk flours, ice water, egg, and salt until just combined — batter should be thin. Fold in green onions, seafood, and onion.
- 2
Pan-fry the pajeon
Heat ¼ inch oil in a large skillet over medium-high. Pour in half the batter and spread evenly. Fry 4–5 minutes per side until deeply golden and crispy. Repeat with remaining batter.
- 3
Serve
Cut into wedges and serve immediately with soy-vinegar dipping sauce.
Nutrition per serving: 320 cal · 20g protein · 36g carbs · 12g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
