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- Cuisine: Korean
- Makes 12
Originating from the city of Busan in south-east Korea where it is eaten warm as a snack, often with makgeolli (Korean rice wine), haemul pajeon is a seafood and spring onion pancake. ‘Haemul’ means seafood, ‘pa’ means spring onion and ‘jeon’ is pancake. If you like, substitute beef, pork and kimchi (pickled vegetables) for the seafood.
Ingredients
185g (1¼ cups) plain flour3 eggs, lightly beaten
6 spring onions, halved lengthwise, cut into 6cm lengths
Vegetable oil, to shallow-fry
150g green prawns, scallops or mixture of both, roughly chopped
12 oysters, mussels or mixture of both
Black or white sesame seeds, to sprinkle
Salt, to taste
Korean red chilli threads*, to serve
Dipping sauce
60ml (¼ cup) soy sauce
1 tbs rice vinegar
1 tbs white sugar
½ tsp sesame oil
1 tsp Korean chilli paste (gochujang)*
1 spring onion, thinly sliced
½ tsp toasted sesame seeds
Preparation
To make dipping sauce, whisk together soy sauce, vinegar, sugar, sesame oil and chilli paste until sugar has dissolved. Add spring onion and sesame seeds, and stir to combine. Set aside until needed.Preheat oven to 100°C. Whisk together flour, eggs, 250ml (1 cup) cold water and a generous pinch of salt until smooth. Add onions and stir to coat in batter.
Heat oil in a large frying pan over medium heat. Working in batches of 3, drop 2 tbs batter (without onion) into the pan and top each with 2 or 3 battered onions, 3 or 4 pieces of prawn and 1 oyster. Sprinkle with sesame seeds and cook, turning halfway and pressing gently with a spatula, for 2 minutes or until golden around the edges and cooked through.
Drain on paper towel and transfer to oven to keep warm. Repeat three more times with remaining batter, onions and seafood to make 12 pancakes, adding more oil to the pan, if neccessary.
Sprinkle with chilli threads and serve with sauce.
*Korean red chilli threads are about 5cm long and have a hot, smoky, fresh-grass flavour. Substitute thinly sliced dried red chillies. Korean chilli paste is made from fermented soybeans, glutinous rice powder and red chilli powder. Both are available from Asian food shops.
Photography Anson Smart. Merchandising Eliza Ashe & Amanda Talbot/York Production. Food preparation Olivia Andrews & Lucy Lewis.
If you enjoyed this Haemul Pajeon recipe then browse more Korean recipes, seafood recipes, entertaining recipes and our most popular hainanese chicken rice recipe.
Korean Restaurants
Displaying 10 of 87 Korean Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Arirang | Perth | |
| 2. | Mapo Korean Restaurant | Adelaide | |
| 3. | 7 & 7 | Carnegie | |
| 4. | Mukunghwa | Glebe | |
| 5. | Se Joung | Campsie | |
| 6. | Great River Korean Barbecue | Adelaide | |
| 7. | Seoul Restaurant | Melbourne | |
| 8. | Korea Palace | Melbourne | |
| 9. | Kimchi Grandma | Carnegie | |
| 10. | JJ Jackson | Brisbane |
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