At home, I sometimes make these pancakes for the kids after school before we head out to their after-school activities. They love hanging out in the kitchen with me and seeing how I make these pancakes. As soon as the pancakes are done, everyone dips them in the sauce and enjoys small bites of crispy pancakes.
Scallions are important for this recipe, and you can easily make it into vegetarian by omitting prawns. If you love seafood, you can add squid (
– seafood pancake). Prefer meat instead? You can substitute with thinly-sliced pork belly slices. It’s so flavorful and delicious! Whatever flavor you decide to go with, I’m sure your pancakes will turn out great! These crispy pancakes are seriously quite addicting!
Pajeon Recipe (easy Korean Scallion Pancake): Seafood, Vegetable Or Kimchi
For this recipe, I used cake flour (薄力粉) instead of all-purpose flour. Cake flour is wheat flour that has a lower viscosity and protein content. My Korean friend suggested using it instead of regular flour, and the result was like the restaurants’. By using cake flour, the texture is crispier and lighter than using all-purpose flour.
Cake flour is available in the bakery section of supermarkets. If you can’t find it or want to make it yourself at home, please see my note in the recipe (below). I explained how to make cake flour by mixing 2 ingredients: all-purpose flour and cornstarch (super easy!). Of course, you can use all-purpose flour as well but it’ll be less crispy.
My mom recently shared another recipe with me that uses all-purpose flour and rice flour, and she said it’s pretty amazing. I’ll be testing out her recipe next time.
The Irresistible Flavours Of Korean Pancakes
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Love a good savory pancake? This Korean Pancake (Pajeon 파전) recipe with scallion and shrimp is absolutely delicious! Enjoy it with my homemade spicy soy dipping sauce.
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How To Make Korean Pancake Crispy
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I'm Nami, a Japanese home cook based in San Francisco. Have fun exploring the 1000+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos.
Whether you’re a beginner or an experienced cook, I hope my cookbooks will be a great resource and inspiration for your Japanese cooking journey!Haemul pajeon is a popular Korean savory pancake made with scallions and seafood. With this easy scallion pancake recipe, you can enjoy your restaurant favorite at home.
Pajeon (korean Seafood Pancake)
Pajeon is a Korean savory pancake made with scallions. Pa means scallion, and jeon means pan-fried battered food. The most popular variation is made with seafood (haemul), hence the name haemul pajeon. Along with other savory pancakes such as kimchi jeon, buchjeon, and nokdujeon, it’s one of Korea’s favorite snacks or appetizers.
In Korea, haemul pajeon is often paired with makgeolli (Korean milky rice wine). Koreans also say that when it rains outside, just stay home and enjoy some jeon (savory pancakes). Pajeon is a popular choice.
Commercially available pancake mix (buchim garu, 부침가루) is a pantry staple in Korean homes. The mix is seasoned and typically includes wheat flour and other ingredients such as corn starch, rice flour and sometimes baking powder. Koreans look for a slightly chewy and crispy texture in savory pancakes.
Pajeon Recipe: Crispy Korean Seafood Scallion Pancake
Sometimes, Korean home cooks combine pancake mix with frying mix (twuigim garu, 튀김가루) for extra crispy pancakes. Frying mix typically contains more rice flour and baking powder for a crispy result. Try it if you have a bag of frying mix (1:1 ratio).
Don’t have a bag of pancake mix? Not to worry! You can simply use all purpose flour. For a chewy and crispy texture, you can basically create your own mix similar to the commercial version by adding rice flour and/or corn starch along with a little bit of baking powder. Regardless, season it with salt, and add some minced garlic (or powder).
Usually, a combination of seafood, such as squid, shrimp, mussels, oysters and clams, is used, but you can simply use any one (or two) of them. Fresh seafoods are always good, but a bag of frozen seafood mix works well for this recipe.
Korean Scallion Pancakes (pajeon) And Dipping Sauce From Chef Butler
There are different ways to pan fry scallion pancakes. Sometimes, I combine everything together in the mix before pan-frying. Other times, I only mix the seafood in the batter and then later add the scallions on top when frying. Some people put the scallions first in the pan to crisp up and then spread the batter and the seafood on top. Try these different techniques and see which one you like.
Flipping the pancake is somewhat intimidating for a lot of people. The key is to wait until the bottom is nicely golden brown and flip it fast with confidence. And flip only once! You can also make the pancake smaller for easier flipping.
The most frequently asked question I receive from the readers is how to make pajeon extra crispy. Here are a few things you can do for crispy pancakes.
Shrimp And Zucchini Korean Pancake — Eat Cho Food
You can also simply use all purpose flour or gluten free flour, or recreate your own pancake mix similar to commercial premix by mixing 3/4 flour, 2 tablespoons rice flour, 2 tablespoons potato (or cornstarch), 1 teaspoon minced garlic (or powder), and 1/2 teaspoon salt. Also, try different ratios of the mix to find your favorite.
This seafood pancake recipe was originally posted in October 2009. I’ve updated it here with new photos, more information and minor changes to the recipe.
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