[Veg 🟢] (Customizable with Seafood)
Quick Summary
- Cuisine: Korean
- Diet: Vegetarian
- Prep Time: 10 mins
- Cook Time: 10 mins
- Difficulty: Easy
- Servings: 2 Pancakes
1. Introduction
Haemul Pajeon is a beloved Korean savory pancake where “Pa” means scallion (spring onion) and “Jeon” means pancake. It is famous for its crispy edges and soft, tender center. In Korea, this dish is traditionally enjoyed on rainy days with a side of tangy dipping sauce. It’s a perfect appetizer or a light meal that brings authentic Korean street flavors to your home!
2. Ingredients
- Main: 1 large bunch of Spring Onions (cut into 4-inch lengths).
- Batter: 1 cup All-purpose flour (Maida), 1/4 cup Rice flour (for extra crispiness), 1/2 tsp Salt, 1/2 tsp Sugar.
- Liquid: 1 cup Ice-cold water and 1 Egg (beaten).
- For the Dipping Sauce: 2 tbsp Soy sauce, 1 tbsp Vinegar, 1 tsp Sugar, 1/2 tsp Chili flakes, and a few drops of Sesame oil.
- Oil: 3-4 tbsp Vegetable oil for frying.
3. Step-by-Step Instructions
- Prepare Scallions: Clean the spring onions and cut them into long pieces that fit your frying pan.
- Make the Batter: In a bowl, whisk together the flour, rice flour, salt, and sugar. Gradually add the ice-cold water and beaten egg. Whisk until smooth (the batter should be thin like heavy cream).
- Heat the Pan: Heat a non-stick pan over medium-high heat and add 2 tbsp of oil.
- Arrange Scallions: Place a handful of spring onions in the pan, spreading them out in a single layer to form a circle.
- Pour Batter: Pour a ladle of batter evenly over the scallions. Make sure the batter fills the gaps between the onions.
- Fry: Cook for 3-4 minutes until the bottom is golden brown and very crispy.
- Flip: Carefully flip the pancake. Add another tablespoon of oil around the edges. Press down with a spatula to ensure it cooks evenly. Fry for another 2-3 minutes.
- Serve: Transfer to a plate and serve hot with the prepared dipping sauce.
4. Storage & Reheating Instructions
- Refrigeration: Store in an airtight container for up to 1 day.
- Freezing: Not recommended as the spring onions will lose their texture.
- Reheating: To regain the crunch, reheat on a dry pan over medium heat for 2 minutes on each side. Avoid the microwave as it will make the pancake soft.
5. Nutrition Information (Per Serving)
- Calories: 210 kcal
- Protein: 5g
- Fats: 10g
- Carbs: 28g
- Fiber: 2g
6. Common Questions (FAQ)
- Q1: Can I make this without an egg?
- A: Yes! You can skip the egg and add 2-3 extra tbsp of water. The pancake will still be delicious and crispy.
- Q2: Why use ice-cold water?
- A: Using chilled water prevents the gluten in the flour from developing too much, which results in a much crispier pancake.
- Q3: What other toppings can I add?
- A: You can add thinly sliced carrots, mushrooms, or even bits of Paneer/Tofu on top of the batter before flipping.
- Q4: My pancake is falling apart, what happened?
- A: Make sure the pan is hot enough before pouring the batter and don’t flip it too early. Wait until the bottom is fully set and brown.
7. Pro-Tips
- The “Oil” Secret: Don’t be afraid to use a little extra oil; that’s what gives the pancake its famous deep-fried crispy edges.
- Rice Flour is Key: If you don’t have rice flour, cornflour (cornstarch) is a good substitute to maintain the crunch.