Haemul Pajeon (Korean Seafood Scallion Pancake)
A crispy seafood scallion pancake that everyone craves on a rainy day. Water and flour are mixed 1:1 and seasoned with a spoonful of soy sauce, then loaded with green onions (or garlic chives) and plenty of squid and pan-fried. It's a simple, foolproof snack and side that even beginners can make.
Ingredients
Ingredients
- Flour (or frying batter mix)1 cup
- Water1 cup
- Soy sauce1 tbsp
- Green onions (or garlic chives)1 handful
- Squid1 whole
- Cooking oilAs needed (generous)
Directions
- 1
Prepare a handful of green onions (or garlic chives), about the size of a 500-won coin bunch. Rinse under running water, peeling off the thin skin near the roots one by one, trim off the root ends, then drain in a colander.
- 2
Mix water and flour (or frying batter mix) in a 1:1 ratio to make the batter. As a guide, use 1 cup water and 1 cup flour per handful of green onions.
- 3
Add 1 tablespoon of soy sauce to the batter to season it. This is just the right golden ratio.
- 4
Cut the green onions or garlic chives to your preferred length. About 6–7 cm works well for pajeon.
- 5
Clean the squid and cut it into small pieces of your desired size.
- 6
Add the green onions (or chives) and squid to the batter and mix evenly. Heat a generous amount of oil in a pan, pour in the batter, and pan-fry over high heat until crispy.
Tips
If you're not confident with frying, cook slowly over low heat so it doesn't burn. Making smaller pancakes in a small pan also makes flipping much easier.