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Korean Pancake (Haemul Pajeon)
Recently I have been watching too many Korean Drama on Netflix and got me craving for Korean food. One of the Korean food I craved for the most is Korean Pancake (Haemul Pajeon). It is a pan fried batter filled with toppings which is very similar to the savoury crepe in western cuisine. The recipe which I am sharing here is the most basic and popular which everyone is familiar with.; Korean Seafood Pancake. You can simply mix the batter and customise your own toppings by adding in your favourite ingredients. In the video below, I shared four different flavours of pajeon which includes kimchi flavour, cheese and bacon, seafood and mala. Many people should be familiar with Kimchi Pajeon and Seafood Pajeon as they can be found in most Korean restaurant's menu. Mala and cheese is my personal favourite, hence I thought why not add these flavours into my pancake? It turned out simple awesome. The batter can be kept in the fridge for 2 days and you can mix in the ingredients before frying the pancake. If you have other interesting flavour that you think I will be interested in, feel free to leave me a comment! I will be interested to try in out.
Equipment
Ingredients
Batter Mix
- 200 grams Flour
- 2 tbsp Rice Flour
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Salt
- 1 tsp Seasoning Powder
- 1 tsp Baking Powder
- 2 qty Eggs
- 1 tsp White Pepper
- 1 tsp Sugar
- 320 grams Water cold
Toppings
- 50 grams Squid
- 50 grams Prawns shelled and deveined
- 4 stalks Spring Onions cut into 3cm length
- 1 stalk Green Chilli sliced
- 1 stalk Red Chilli sliced
Others
- 2 tbsp Oil for frying
Instructions
- Place all the ingredients for making the batter in a big mixing bowl. Whisk until the batter runs smooth.
- Prepare all your toppings. Prepare you spring on onions, cut it into roughly 3cm strips.
- Put the frypan on medium heat, use about 2 tbsp of oil and heat oil through. Using a ladle, pour in a spoonful of batter.
- Add in your onions, chillis and spring onions then after your prawns and squid. Then another spoonful of batter on the top.
- Let it cook until the bottom crust is browning and turn the pajeon and cook other other side.
- Remove from pan when both sides are cooked. Serve with dipping sauce.
Video
Notes
If you prefer to use premix, simple replace the batter dry ingredients with the premix. If you would like to learn how to cook other Korean and would like an instructor to guide you, visit D'Open Kitchen Cooking Classes for more information.
Nutrition
Calories: 368kcal
Tried this recipe?Mention @dopenkitchen or tag #dopenkitchen!
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Trish yee
Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.
Trish yee
Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.
Trish yee
Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.
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