Squid and Scallion Pancakes (Haemul Pajeon)
A pancake recipe so delicious, it would impress even the owners of famous Korean pancake restaurants! ✔️
📝 Editor's Notes
Today, we're introducing 'Squid and Scallion Pancakes,' a dish so exceptional it'll surprise even seasoned chefs from famous jeon (Korean pancake) restaurants.
The secret lies in lightly coating the squid with Korean pancake mix (부침가루) and drizzling egg mixture over it during cooking.
This results in a pancake that's crispy on the outside and chewy on the inside, with the aromatic scallions and spicy Cheongyang chili peppers (청양고추) creating a harmonious flavor.
Each bite of the golden-brown pancake offers a savory and umami-rich experience.
It's perfect for enjoying with a glass of makgeolli (막걸리) on a rainy day or as a snack or appetizer for the whole family.
The difficulty is moderate, but with a few key tips, you can create a magnificent Squid and Scallion Pancake.
🛒 Ingredient Tips
Ingredient Preparation Tips Fresh ingredients are fundamental for delicious pancakes.
For 'scallions,' choose those with firm roots, vibrant green leaves, and no wilting.
Their strong aroma and crisp texture will enhance the pancake's flavor.
For 'squid,' it's important to select one with a transparent, firm body, clear eyes, and an intact ink sac.
Fresh squid has less fishy odor and a wonderfully chewy texture.
Squid caught in autumn and winter, their prime season, are especially delicious.
For an even crispier texture, consider mixing Korean pancake mix (부침가루) with some frying powder (튀김가루).
🔄 Substitution Guide
Ingredient Substitution Ideas If squid is unavailable or you have a seafood allergy, try substituting with shrimp, clam meat, or a seafood mix.
Shrimp offers a delightful bouncy texture and sweet flavor, while clam meat adds a refreshing umami depth.
A seafood mix is convenient for enjoying various seafood flavors at once.
If scallions are hard to find, green onions (쪽파) or chives (부추) can be used instead.
Green onions offer a similar taste and aroma to scallions, while chives provide a stronger, more unique flavor.
If you can't handle spice, use regular green chili peppers (풋고추) instead of Cheongyang chili peppers (청양고추), or add bell peppers or red chili peppers just for color.
Experiment with these substitutions to create your own special pancake!
🥘 Ingredients
👨🍳 Cooking Points
Foolproof Cooking Tips There are three crucial points to this recipe.
First, 'coating the squid with Korean pancake mix (부침가루)' is a must!
Lightly dusting the squid prevents it from separating from the batter and sticking properly to the pancake during frying.
This is truly one of the restaurant's secrets.
Second, pay attention to the 'batter consistency.' If it's too thin, the pancake will be flimsy; if too thick, it might be dry.
While 2 cups of Korean pancake mix (부침가루) to 2 cups of water is a basic ratio, adjust slightly based on the moisture content of your ingredients to achieve a consistency that flows but is slightly heavy.
Third, 'heat control and egg wash.' Once the pan is hot, reduce the heat to medium-low to fry until golden brown, ensuring it cooks evenly without burning.
Drizzle oil around occasionally and pour the beaten egg mixture over the pancake for an even more savory and crispy texture.
Pour the egg mixture when the pancake is about halfway cooked.
👨🍳 Directions
Cut the scallions into easy-to-eat pieces, about 1 to 1.5 inches (3-4 cm) long.
Thinly slice 3 Cheongyang chili peppers (청양고추) and 1 red chili pepper.
Clean 2 squid, remove the guts. Thinly slice the body, cut the legs long, and finely mince the head.
In a separate bowl, place the prepared squid and lightly coat them with Korean pancake mix (부침가루), mixing well.
Lightly beat 3 eggs until the chalazae are broken.
In a large bowl, combine 2 cups of Korean pancake mix (부침가루), 2 cups of water, and 1 tbsp of tuna sauce (참치액). Whisk well to create a smooth batter without lumps.
Add the cut scallions and 3 Cheongyang chili peppers (청양고추) to the batter and mix until well coated.
Add the coated squid to the batter and mix all ingredients thoroughly until evenly combined.
Heat a frying pan over medium-low heat and add a generous amount of oil.
Pour an appropriate amount of batter onto the hot pan and spread it thinly to form a pancake.
Drizzle more oil around the pancake occasionally, and pour some of the beaten egg mixture over the top at intervals.
Place the sliced red chili pepper on top for decoration and continue frying beautifully.
Flip the pancake and cook until golden brown and thoroughly cooked.
For the dipping sauce, combine 3 tbsp of soy sauce, 2 tbsp of plum extract (매실청), 1 tbsp of vinegar, 3 tbsp of minced onion, 2 Cheongyang chili peppers (청양고추), and 1 tbsp of sesame seeds.
💡 Tips
If you don't have a specific measuring cup, you can use any standard cup as a reference for consistent ratios.
Wash all ingredients thoroughly before preparation.
Lightly coating the squid with Korean pancake mix (부침가루) before adding it to the batter helps the squid stick well to the pancake and prevents it from falling off during frying. This is a key trick!
When frying the pancake, be mindful of the batter's consistency. If it's too thin or too thick, the ingredients might not adhere properly, or the pancake might break apart.
Fry over medium-low heat to ensure the pancake cooks thoroughly without burning on the outside.
📦 Storage & Reuse
❄️ Storage and Usage Tips While freshly made pancakes are the most delicious, any leftovers can be stored and enjoyed later.
Once cooled, place the finished pancakes in an airtight container and refrigerate for 2-3 days.
For longer storage, wrap each pancake individually in plastic wrap, then place them in a freezer bag or airtight container and freeze for up to a month.
To reheat frozen pancakes, use a microwave for a moist texture, or an air fryer or frying pan for a crispy exterior and tender interior.
Store leftover scallions wrapped in newspaper in the refrigerator's vegetable drawer, and prepared squid in an airtight container in the freezer for future use.
🥢 Who This Is For
Who is this recommended for?
This Squid and Scallion Pancake is highly recommended for those who love the chewy texture of seafood and the fragrant aroma of scallions.
With spicy Cheongyang chili peppers (청양고추), it's clean and refreshing without any greasiness, making it an excellent choice for those who enjoy spicy flavors.
Enjoying it with a refreshing glass of makgeolli (막걸리) or beer on a rainy day will bring unparalleled happiness.
It's also perfect as a family snack or a dish for entertaining guests on special occasions.
For complementary side dishes, we recommend a refreshing bean sprout soup or a crisp geotjeori (겉절이 - fresh kimchi), or a tangy cucumber salad.
They will further enhance the flavor of the pancake.
🔥 Nutrition Info
Nutritional Information This Squid and Scallion Pancake is a healthy dish that provides a good balance of various nutrients.
Estimating for one serving (approximately 7 oz or 200g), it's expected to have about 380-450 kcal.
Squid, the main ingredient, is a low-fat, high-protein food, providing about 20-25g of protein and rich in taurine, which is beneficial for fatigue recovery.
Scallions contain various vitamins and minerals such as Vitamin A, C, calcium, and iron, helping to boost immunity.
The carbohydrates from the Korean pancake mix (부침가루) (approximately 35-45g) provide energy for activities, and you'll get about 18-25g of fat from the eggs and the generous amount of oil used.
It's a smart dish that allows you to enjoy great taste while taking care of your nutrition.
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