Snack · 30 min · korean

Haemul Pajeon

This is the kind of Korean snack you’ll make on repeat — scallions and shrimp, 30 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 1 bunch Scallions
• 1/2 lb Shrimp
• 1/4 lb Squid
• 1 cup All-purpose flour
• 2 tbsp Rice flour
• 2 Eggs
• 1 cup Ice water
• 2 tbsp Soy sauce
• 1 tbsp Rice vinegar

Steps

1. Whisk the flour, rice flour, and ice water into a thin batter — lumps are fine; overmixing makes pancakes tough, and ice water keeps the crumb crisp.
2. Fold in the egg and a pinch of salt, then arrange half the scallions in a single layer across a well-oiled hot pan like green pick-up sticks.
3. Ladle just enough batter over the scallions to bind them, then scatter the shrimp and squid over the top and press gently.
4. Cook over medium-high heat for 3-4 minutes until the bottom is golden and crisp, then flip — commit to one confident flip — and cook 2-3 minutes more.
5. Slide onto a cutting board, cut into squares with scissors or a pizza wheel, and serve with the soy-vinegar dipping sauce; pajeon is at its best in the first five minutes.

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