Crispy and Delicious Seafood and Scallion Pancake (Haemul Pajeon)
Making Haemul Pajeon: The Perfect Choice for a Rainy Day
Craving something warm and crispy on a rainy day? Haemul Pajeon is the answer! This delightful pancake is packed with fresh seafood and seasonal scallions, offering a rich and satisfying flavor. You can create a special meal with simple ingredients. It boasts a perfectly crispy exterior and a tender, savory interior that everyone will love.
Main Ingredients- Scallions (green onions) 2 bunches (or 2 packs)
- Squid 2 medium-sized
- Cockles about 30
- Cheongyang chili peppers 3 (optional)
- Eggs 4-5
Batter Ingredients- Pancake mix 2 cups (approx. 200g)
- Tempura flour 1 cup (approx. 100g)
- Cold water 2 cups (approx. 400ml)
- Pancake mix 2 cups (approx. 200g)
- Tempura flour 1 cup (approx. 100g)
- Cold water 2 cups (approx. 400ml)
Cooking Instructions
Step 1
I selected fresh scallions, preparing 2 bunches (or 2 packs). I found them being sold at the market for 1,000 won per pack, so I ended up buying 3! (This step provides context for the ingredient preparation.)
Step 2
Thoroughly wash the scallions under running water, ensuring no dirt or debris remains. After washing, trim them to about 10-15 cm in length by cutting them in half.
Step 3
In a large bowl, combine 2 cups of pancake mix and 1 cup of tempura flour, mixing them well. Gradually add 2 cups of cold water while stirring to create a smooth batter without lumps. (If you have red chili peppers, finely chop about 3 and add them to the batter for added color and flavor.)
Step 4
If you have pre-cooked cockles, use them now. For larger cockles, make a small incision with a knife. This helps them absorb seasoning better and open easily when cooked.
Step 5
Prepare the squid by removing the innards and backbone. Blanch them in boiling water for about 1 minute, then rinse under cold water, drain, and cut into bite-sized pieces. Be careful not to overcook, as they can become tough.
Step 6
Now, let’s start cooking the pajeon. Heat a pan over medium-low heat and add a generous amount of oil. First, dip only the white stem part of the prepared scallions lightly into the batter and arrange them neatly on the hot pan. This helps the scallions adhere to the pan.
Step 7
Here’s how the scallions look arranged on the pan. Place them neatly, making sure they don’t overlap too much.
Step 8
Using a ladle, carefully pour the remaining batter into the gaps between the scallions. Fill these spaces thoroughly so the scallions and batter are well combined.
Step 9
After filling the gaps with batter, gently press down with a spatula or your hand to ensure the scallions and batter stick together firmly. This prevents the scallions from separating when the pajeon is flipped.
Step 10
It’s time to add the squid. Take a ladleful of batter and gently toss it with the cut squid. This coating of batter will help the squid stick to the pajeon when placed on top.
Step 11
Evenly distribute the batter-coated squid over the scallions. Arrange the squid pieces scattered across the pajeon, sized to fit your pan.
Step 12
Similarly, lightly coat the cockles in batter and arrange them on top of the squid and the pajeon. The red color of the cockles adds a vibrant touch to the pancake.
Step 13
Here’s the pajeon with both squid and cockles arranged on top. We’re almost done!
Step 14
In a small bowl, crack one egg and whisk it until smooth. Make sure the yolk and white are well combined.
Step 15
Pour the whisked egg evenly over the pajeon. The egg acts as a binder for the ingredients and adds a richer, savory flavor.
Step 16
Reduce the heat to low and cook slowly. Once one side is golden brown and crispy, carefully flip the pajeon and cook the other side until golden brown and crisp. Your delicious Haemul Pajeon is ready!
Step 17
This warm Haemul Pajeon is perfect not just for rainy days, but for any occasion. Especially this version, generously topped with squid and cockles, is a true delicacy. Enjoy a wonderful mealtime with your family!
