There is a tiny little Korean deli I used to order my lunch from back when I was working. And every Tuesday, their lunch special is Pajeon. Since I left my job, I’ve been craving this dish so badly that I decided to make my own version of it at home. I have to say it’s pretty close to the ones I used to get at the deli or any Korean restaurants. Enjoy!
- 2 cups of all-purpose flour
- 2 eggs, lightly beaten
- 1 1/2 cups of water
- 1 pound of seafood blend, cooked
- 1 red bell pepper, sliced
- 4-5 scallions, split lengthwise and cut in half
- oil for cooking
In a large bowl mix eggs and water together. Then slowly add in the flour. Mix until batter is smooth. Then add in the seafood blend, peppers and scallions until well incorporated.
In a 10″ skillet over medium high heat, add oil and pour in your batter. Cook until batter sets and both sides of the pancake are browned. This batter will yield 3 large pancakes. Once your pancakes are cooked, cut them into medium size pieces. Serve this with the spicy dipping sauce.
48 thoughts on “Haemul Pajeon (Korean Seafood Pancake)”
The dipping sauce really makes this dish IMO. It looks fantastic with the red bell pepper!
It does, doesn’t it? 🙂
Thanks Massi! 🙂
Oh my dear god! This looks so delicious
Thank you and it was! 🙂
Another great recipe for me to try. Bet it does taste as good as it looks. I will have to see if Samantha will make it for me…yummy
It’s super easy to make. And I love to make it for Chris whenever we have a Korean theme meal. 🙂
Wow, this is omelette, seafood and bread all rolled into one. Fabulous!
This dish is incredible!!
Thanks Judy. It tastes better than it looks! 😉
Hey, I think I’ve found a new weeknight meal to make! (I’m always on the lookout.) Can’t wait to give this a try with the sauce. Glad that you were successful in recreating this dish. My office is moving soon and I know I’m going to miss many of my lunch-time favourites!
Oh yay! Let me know how it turns out if you do decide to give this one a try. 🙂
Yum! Looks delicious.
Thank you! 🙂
i can’t believe you can make this with just all purpose flour. i feel so cheated because we always buy the mix from h-mart. darn. the red pepper does make it look prettier. i have to give that a try.
I always keep frozen shrimp on hand so I always make it with shrimp, red bell and green onions. Sometimes I’ll throw some carrots in there too. I love this dish and I love that I always keep these ingredients on hand to make them. 🙂
Yummmm, this is one of my favorite Korean appetizery things and yours looks delicious.
I actually brought back a whole bag of pajeon-specific flour (it’s a mix of different types of flour including acorn flour!) from Seoul last fall and haven’t even opened it up yet! I should get on that…
My fav too! 🙂
Acorn flour in your pajeon mix? How intriguing! If you do get to it, would love to see a post on that.
Yep! I just got curious and checked out the ingredients… it’s about 60% wheat flour, about 30% acorn flour, and the rest is rice flour.
Mmm this looks amazing – and pretty simple, too! Next on my to-make list!
Yay! Let me know how it turns out.
looks beautiful anne! lovely photo..this pancake sounds really neat, i’m sure the sauce really pulls everything together…lovely post..sarah
Thanks for the lovely comment Sarah! 😉
These pancakes look amazing – I like the idea of combining the ‘filling’ with the pancake batter and cooking everything together. Do you think they would work with just vegetables (don’t eat seafood – although seeing your photos I am tempted!)?
Thanks Sarah! I have seen these Korean pancakes using kimchi and/or scallions (lots of it). I have also seen it with just scallions. If you want to use veggies, red bell and carrots julienne cut works too. Let me know how it turns out if you do give this a try. 🙂
Anne – thanks for liking my recipe for the potstickers. It’s an ever changing tweak! But I love them! Your recipes look great….will be stopping by more often!
great idea, this looks absoutely delicious!
Thank you! 🙂
That looks incredibly tasty! I will try it for sure! 🙂
Thank you so much Marisa! 🙂
This looks unbelievable!
Why thank you very much! 🙂
I love the Korean seafood pancakes too, I’ve never tried making them at home though. I’ll have to give this recipe a go.
It’s super easy! I love them too. Let me know how it turns out. 🙂
These are so pretty; you can see how they’d be a great lunch. What do you mean by “seafood mix”? Could you use leftover cooked salmon or tuna?
Thank you! I have never seen or eaten pajeons using fish. You can get a package of seafood blend at Trader Joe’s (which has shrimp, calamari and scallops). Or you can just use shrimp for this dish.
I’ve made this dish twice in the last two weeks. The first time I think my batter was a bit thick but I made it again last night and OMG it was good. Definitely a new weekday staple and it got a big thumbs up from my OH as well. Love the dipping sauce too.
Oh yay! I’m so happy to hear that –thanks for sharing your experience. 🙂
I’ve adapted your recipe for my 5:2 diet and blogged about it at http://wp.me/p26VQG-uu Thanks so much for sharing this fabulous dish 🙂
Just stopped over and I love what you have done! Thanks for linking back and I’m so happy to hear you have enjoyed it. 🙂
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Ok, I’m hungry now…..and it’s only 7:30 in the morning….
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will definitely try this tonight! thanks for sharing your recipe. looks delish! 🙂