Chewy and Crispy Seafood Scallion Pancake (Haemul Pajeon)
The Secret to Perfect Batter! Making Delicious Haemul Pajeon
Tired of soggy or tough scallion pancakes? The batter consistency is truly key! While the thickness can vary slightly depending on your ingredients, knowing the basic ratio will ensure you succeed. Today, we’ll explore two different methods for making this classic Korean dish. Let’s achieve that delightful chewy and crispy texture that everyone loves!
Haemul Pajeon Batter and Ingredients- 2 cups pancake mix (buchim garu)
- 1.5 cups cold water
- 0.5 cup oysters (rinsed clean)
- 0.5 cup shrimp (peeled and deveined)
- 0.5 cup mussel meat (cleaned)
- 1 bunch scallions (approx. 200g, washed and cut into 5cm lengths)
- 2 red chilies (seeds removed, thinly sliced)
- 2 eggs (beaten)
Tangy and Spicy Dipping Sauce- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp vinegar
- 2 Tbsp finely minced onion
- 1 Tbsp finely minced Cheongyang and red chili (optional, for extra spice)
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp vinegar
- 2 Tbsp finely minced onion
- 1 Tbsp finely minced Cheongyang and red chili (optional, for extra spice)
Cooking Instructions
Step 1
First, thoroughly wash the scallions and pat them dry. Lightly dust them with some of the pancake mix. This crucial step helps the batter adhere evenly to the scallions, ensuring a beautiful presentation and preventing them from separating during cooking. Meanwhile, beat the eggs in a separate bowl until smooth.
Step 2
In a large bowl, combine the 2 cups of pancake mix and 1.5 cups of cold water. Gently whisk them together with a whisk or chopsticks until just combined; avoid overmixing. Then, add the prepared oysters, shrimp, and mussel meat to the batter and gently mix to incorporate the seafood. Your batter is now ready.
Step 3
Generously oil a non-stick pan and heat it over medium heat. Once the oil is shimmering, ladle about a portion of the batter onto the pan, spreading it into a thin, round pancake. Arrange the prepared scallions and sliced red chilies on top. Drizzle the beaten egg evenly around the edges of the pancake. Resist the urge to flip it too often; wait until the bottom is golden brown and crispy, then carefully flip it once to cook the other side to a similar golden crispness. Achieving that perfect crisp is the hallmark of a great pajeon!
Step 4
Here’s a simpler approach for beginners! Finely chop the scallions and red chilies. In a single bowl, combine the chopped scallions, chilies, beaten egg, and all the seafood ingredients (oysters, shrimp, mussels) with the batter. Mix everything together well before pouring it onto the hot, oiled pan. This method ensures the ingredients are evenly distributed throughout the pancake for a wonderfully flavorful result.
Step 5
You can customize your pajeon to suit any occasion! For parties or gatherings, making smaller, bite-sized pancakes is a delightful and convenient option. Alternatively, creating a large, thin pancake offers a wonderfully satisfying chew and crisp texture. Feel free to adjust the size to match your needs and impress your guests with these versatile homemade delights.
Step 6
Let’s whip up the perfect dipping sauce to complement your pajeon! The basic ratio is simple: 1 part soy sauce, 1 part sugar, and 1 part vinegar. For an extra kick, add finely minced onion and some chopped Cheongyang and red chilies (if you like it spicy). This sauce provides a refreshing tanginess that perfectly cuts through the richness of the pancake, enhancing every bite.
