Food of the Day: Haemul Pajeon

Haemul Pajeon

Haemul pajeon is a beloved Korean savory pancake that features a delicate, crispy batter loaded with fresh scallions and a variety of seafood. It is a staple of Korean comfort food, bridging the gap between casual street snacks and home-cooked meals.

History

Haemul pajeon belongs to the broader culinary tradition of jeon, a category of Korean dishes consisting of ingredients coated in a flour batter and pan-fried. The name is derived from pa (scallion) and jeon (pan-fried dish). While the exact origins of the dish are rooted in the agricultural history of the Korean Peninsula, it has evolved into a cultural icon. The dish is famously associated with rainy weather; it is a common cultural belief that the sound of the pancake frying in oil mimics the sound of rain hitting a roof, making it the traditional food of choice during wet weather. It is frequently paired with makgeolli, a milky Korean rice wine, to create a social experience centered on relaxation and togetherness.

Haemul Pajeon

A crispy-edged, tender-centered Korean seafood and green onion pancake that is best served hot with a tangy dipping sauce.

Prep time: 20 min | Cook time: 15 min | Total time: 35 min | Yield: 4 servings | Difficulty: Easy

Ingredients

• 120 g all-purpose flour
• 30 ml potato or corn starch
• 1 large egg
• 180 ml ice-cold water
• 8 spring onions, cut to pan length
• 120 g squid, cleaned and cut into thin rings
• 100 g prawns, peeled and chopped
• 60 ml neutral vegetable oil (for frying)
• 0.5 tsp salt

Dipping Sauce

• 30 ml soy sauce
• 15 ml rice vinegar
• 1 tsp sesame oil
• 1 tsp gochugaru (Korean chili flakes)

Instructions

1. In a large mixing bowl, whisk together the flour, starch, salt, egg, and ice-cold water until the batter is smooth and thin.
2. Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
3. Arrange the spring onions in the pan, then pour the batter evenly over them to bind the ingredients.
4. Distribute the squid and prawns across the top of the batter.
5. Fry for 4–5 minutes per side, pressing down occasionally, until the edges are golden brown and shatteringly crisp.
6. Whisk the dipping sauce ingredients together in a small bowl.
7. Serve the pancake immediately, cut into bite-sized pieces, with the dipping sauce on the side.

Notes

For the best texture, ensure the water is ice-cold to prevent gluten formation, which keeps the pancake light. You can substitute the seafood with oysters or mussels depending on availability. It is traditionally eaten by tearing off pieces with chopsticks or scissors and dipping them into the sauce.