Haemul Pajeon is a popular snack, ban chan dish, or appetizer in many Korean restaurants. Various types of seafood and vegetables are battered and pan fried, cut into either rectangles or triangles, (or served whole) and served warm or hot..
8 each medium scallions, spring, or green onion
1 small carrot, shredded
2 fresh red chili or jalapeno peppers
1 small (9-12 ounce) squid, cleaned (or shredded lobster or crab)
8 medium shrimp, shelled, head and tail off (bag size 20 to 25)
1/3 cup scallop, clam, or mussel
1 3/4 cup flour
1/4 cup corn or potato starch
2 cup ice cold water
1 tablespoon pure roasted sesame seed oil (NOT cold pressed oil)
1/2 teaspoon salt
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 teaspoon chopped scallion, spring, or green onion
1 teaspoon roasted sesame seed oil
1 teaspoon coarse ground chili powder
1 teaspoon sugar
Vegetable cooking oil as needed for frying
Slice larger scallion/onion in half lengthwise.
Cut scallion/onion to 1 inch lengths.
Shred the carrot on a bias (at an angle) into strips about 1 to 1 1/2 inches long.
Clean the seafood.
Slice squid in 1/8 by 1 inch strips.
Slice the scallops and chiles (discard seeds, or save for drying) into thin slivers.
Quarter the shrimp by slicing the shrimp in half lengthwise down the back then halving each section from top to bottom.
Toss together in a medium bowl
In a small bowl, mix all dip ingredients.
Stir well and set aside.
In a small mixing bowl:
Whip egg and sesame oil together with a whisk, fork, or slotted spoon.
In a medium to large mixing bowl:
Mix dry ingredients (flour, starch, salt).
Add egg mixture and water. Stir until well mixed. (Batter should be slightly thinner than standard pancake batter.)
Preheat large flat bottomed skillet (pancake griddle to 350º) over high heat.
Reduce heat to medium and add 1 teaspoon vegetable oil.
Ladle batter into skillet (six to eight inch diameter) and quickly add the tossed ingredients evenly over the batter.
When the underside is lightly browned carefully flip the pancake. (check by slightly lifting one edge with spatula)
Repeat until golden brown on both sides. Edges should be slightly crisp.
Repeat process until all the batter is used. (pancakes may be kept in warm oven until cooking is done).
Cut pancakes into approximately 1 inch by 1 inch sections and serve with dip as a snack or as a side dish with a Korean meal.
To reheat – Wrap in tin foil and place in 350º oven for about 10 minutes. Add 5 minutes for each additional pancake.
Unused cooked pancakes may be frozen for later use.
Nutrition information calculated from recipe ingredients.
Serving size: About 2 ounces.
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Amount Per Serving
Calories From Fat (23%) 13.87
Calories From Protein (27%) 16.12
Calories From Carbohydrates (51%) 30.62
Calories From Alcohol (0%) 0
% Daily Value
Total Fat 1.57g 2%
Saturated Fat 0.32g 2%
Monounsaturated Fat 0.53g
Polyunsaturated Fat 0.55g
Trans Fatty Acids 0g
Cholesterol 36.75mg 12%
Sodium 128mg 5%
Potassium 85.15mg 2%
Total Carbohydrates 7.55g 3%
Fiber 0.46g 2%
Sugar Alcohols 0g
Net Carbohydrates 7.1g
Protein 3.91g 8%
Vitamin A 373.59IU 7%
Vitamin C 6.05mg 10%
Calcium 14.92mg 1%
Iron 1.22mg 7%
Vitamin E 0.18mg 2%
Vitamin D 0.58IU <1%
Thiamin 0.07mg 4%
Riboflavin 0.09mg 6%
Niacin 0.86mg 4%
Vitamin B6 0.04mg 2%
Folate 19.9mcg 5%
Vitamin B12 2.01mcg 33%
Pantothenic Acid 0.14mg 1%
Vitamin K 15.27mcg 19%
Phosphorus 47.11mg 5%
Magnesium 9.16mg 2%
Zinc 0.36mg 2%
Copper 0.2mg 10%
Manganese 0.09mg 5%
Selenium 9.7mcg 14%
Water 36.73g 0%