Seafood Pajeon 해물파전 Recipe

Prepare seafood

If using frozen seafood, thaw completely and pat dry with paper towels. Cut large shrimp in half lengthwise. If using mussels/clams, ensure shells are scrubbed and discard any that do not close when tapped. Chop octopus or imitation crab into bite-sized pieces. Keep seafood cold until ready to cook.

Make batter

In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup rice flour, 1 tsp salt, 1/2 tsp sugar and 1/4 tsp black pepper. Crack in 1 egg and add 1 cup cold water. Whisk until a slightly loose, lump-free batter forms — consistency should be like heavy cream or thin pancake batter. If batter seems too thick, add up to 2 tbsp more cold water. Do not overmix; a few small lumps are fine.

Prep vegetables

Trim and cut 6 stalks green onion into 3–4 inch lengths. Thinly slice 1/2 yellow onion if using. Add the green onions and sliced yellow onion to the batter and gently combine so they are evenly coated. Fold in the prepared seafood (shrimp, calamari, mussels/clams, octopus or crab) so pieces are distributed throughout the batter.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 to 1 1/2 tbsp neutral oil and swirl to coat. The pan should be hot but not smoking.

Pour about half of the batter mixture into the pan and use a spatula to spread it out into a thin round pancake about 8–9 inches (20–23 cm) across. Press down lightly so the batter makes good contact with the pan and the seafood/green onions are evenly distributed. If you prefer a thinner pancake, spread thinner; for thicker, use less spread.

Fry the pancake 3–4 minutes on the first side until the bottom is golden brown and crispy. Add another 1 to 1 1/2 tbsp oil around the edges of the pancake if the pan looks dry (this promotes crispiness).

Carefully flip the pancake using a large spatula (or two spatulas). Fry the second side 2–3 minutes until golden and cooked through. Adjust heat to prevent burning: reduce to medium if the pancake browns too quickly while interior remains undercooked.

Transfer the cooked pancake to a wire rack or paper towel-lined plate to drain briefly. If making a second pancake, wipe the pan lightly and add remaining oil, then cook remaining batter the same way. For a large party you can make several smaller pancakes to keep crispness consistent.

When pancakes are cooked, brush or drizzle 1 tsp sesame oil over the top for aroma (optional). Let rest 1–2 minutes before slicing.

Make dipping sauce: in a small bowl combine 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp water, 1/2 tsp sugar, 1/2 tsp gochugaru, 1/2 tsp sesame oil, 1/2 tsp toasted sesame seeds and 1 finely sliced green onion. Stir until sugar dissolves and taste; adjust acidity or sweetness to preference.

To serve: transfer the seafood pajeon to a cutting board and cut into wedges (like a pizza) or into bite-sized pieces. Serve hot or warm with the dipping sauce on the side. Pajeon is best eaten immediately while crispy.

Leftovers: refrigerate cooled pancakes in an airtight container for up to 2 days. Re-crisp in a 350°F (175°C) oven or toaster oven for 8–10 minutes, or reheat in a skillet with a little oil over medium heat until heated through and crispy.