Everyday Kitchen

Korean · Snacks

Haemul Pajeon

Draft recipe — not kitchen-tested
Non-vegMedium

Diet: Non-veg

Haemul Pajeon is a Korean dish. A thin layer cooks more evenly and crisps at the edges.

Prep
20 min
Cook
20 min
Total
40 min
Servings
4
Difficulty
Medium
Cuisine
Korean
Course
Snacks

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Haemul Pajeon. The photograph includes a dipping sauce presented in the centre of the pancake.
The photograph includes a dipping sauce presented in the centre of the pancake. Representative photograph of Haemul Pajeon. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Batter

Filling

Pan

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; food thermometer; whisk or electric mixer; baking tin or heatproof dish of the size stated in the method; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Mix · About 7 min

  1. Whisk 150 g plain flour, 40 g rice flour, 220 ml cold water, 1 egg, ½ tsp salt until just combined; fold in 250 g raw shrimp, peeled and chopped, 100 g spring onions, cut into lengths.

    Check: Look for this result: just combined; fold in 250 g raw shrimp, peeled and chopped, 100 g spring onions, cut into lengths.

Fry · About 5 min

  1. Heat half of 40 ml neutral oil in a wide pan. Spread half the batter into a thin pancake and fry 4–5 minutes per side.

Repeat · About 7 min

  1. Cook the remaining batter with remaining oil. Check shrimp reach 63°C / 145°F and egg batter reaches 71°C / 160°F.

    Check: The food must be hot through at 63°C / 145°F.

Tips

  • A thin layer cooks more evenly and crisps at the edges.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use chopped squid instead of shrimp.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

Make ahead

  • Measure the dry batter ingredients ahead. Mix the wet batter and give it only the resting time stated in the method; cook Haemul Pajeon close to serving.

FAQ

What matters most when making Haemul Pajeon?

A thin layer cooks more evenly and crisps at the edges.

What can I substitute in Haemul Pajeon?

Use chopped squid instead of shrimp.

Can I prepare Haemul Pajeon ahead?

Measure the dry batter ingredients ahead. Mix the wet batter and give it only the resting time stated in the method; cook Haemul Pajeon close to serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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