Haemul Jeon (Korean Seafood Pancake)
A crispy, non-fishy seafood pancake recipe that you can make at home like a professional.
📝 Editor's Notes
This Haemul Jeon recipe provides secrets to making crispy, flavorful seafood pancakes without a fishy smell, even at home.
The detailed guidance on drying seafood and mixing the batter is particularly noteworthy.
Its charm lies in achieving a crispy exterior and moist interior while preserving the authentic taste of seafood.
The difficulty level is low-medium, meaning even beginner cooks can make a wonderful Haemul Jeon by following a few key points.
It's a perfect dish to enjoy with a warm glass of makgeolli (막걸리) on a chilly day, or for a cozy family meal on a rainy day.
It's also an elegant dish suitable for entertaining guests on special occasions.
🛒 Ingredient Tips
Choosing fresh seafood is paramount.
For squid, select ones with a transparent and firm body and clear eyes.
Fresh shrimp will have glossy shells and firm flesh.
While seafood is best in season, modern freezing techniques allow for fresh seafood year-round.
For garlic chives, look for dark green leaves that aren't wilted.
Especially for seafood, cooking it as soon as possible after purchase is key to reducing fishiness and preserving its fresh taste.
When selecting seafood at the market, smell it to ensure it doesn't have an overly strong fishy odor.
Fresh seafood should have a subtle scent of the ocean rather than a strong fishy smell.
🔄 Substitution Guide
You can use jukkumi (쭈꾸미 - webfoot octopus) or nakji (낙지 - long-legged octopus) instead of squid.
Their chewy texture and umami flavor will further enhance the taste of the Haemul Jeon.
If shrimp is unavailable, use clam meat or pre-cooked cocktail shrimp.
Clam meat adds a refreshing taste, and cocktail shrimp are convenient as they don't require separate preparation.
Instead of garlic chives, you can use scallions or minari (미나리 - water parsley) for an aromatic flavor.
Scallions provide a crisper texture, while minari's unique aroma elevates the pancake's taste.
If Cheongyang chili pepper (청양고추) is too spicy, use red chili pepper for color or omit it entirely.
Adjust to your preference so even those who can't handle spice can enjoy it.
For those with wheat allergies, you can use rice flour instead of buchimgaru (부침가루) and twigimgaru (튀김가루) to make a gluten-free Haemul Jeon.
🥘 Ingredients
👨🍳 Cooking Points
The most crucial point is 'thoroughly drying the seafood.' Pressing out all the moisture with paper towels is essential for a non-soggy, crispy, and non-fishy pancake.
Next, remember to 'mix the batter lightly.' Overmixing after adding seafood and vegetables will develop gluten, making the pancake tough, so stir just enough until the ingredients are roughly combined.
Finally, 'sufficient preheating and maintaining medium heat' is important.
Preheat the pan over medium heat for at least 3 minutes, then add a generous amount of cooking oil before pouring in the batter.
This prevents the pancake from absorbing oil and ensures it cooks up crispy on the outside and moist on the inside.
When flipping, the secret to success is to shake the pan to ensure the bottom is fully cooked, then flip it over in one go.
👨🍳 Directions
Remove the skin from the squid, then cut into bite-sized pieces. Prepare the shrimp by peeling and deveining them.
Blot the prepared seafood thoroughly with a paper towel to remove moisture, then season lightly with salt and pepper.
Thinly slice the onion and julienne the carrot. Cut the garlic chives into appropriate lengths, not too long.
In a bowl, combine 1 cup of buchimgaru (부침가루), 0.5 cup of twigimgaru (튀김가루), 1 cup of cold water, 1 egg, the seasoned seafood, and all the vegetables. Mix lightly, just enough to combine everything roughly, to make the batter.
Heat a pan over medium heat until sufficiently hot, then add a generous amount of cooking oil.
Pour the batter into the pan and spread it thinly, ensuring it's not too thick.
Cook slowly over medium heat, waiting until the edges become crispy.
When flipping, be careful as the pancake is heavy with seafood and can easily tear. Shake the pan to check if the bottom is sufficiently cooked, then flip it over in one swift motion.
After flipping, add a little more oil around the edges. Press gently and cook until golden brown on both sides. Your Haemul Jeon is now complete.
💡 Tips
Always remove moisture from the seafood thoroughly with a paper towel. Too much moisture can make the batter soggy, reduce crispiness, and intensify the fishy smell.
When adding seafood and vegetables to the batter, do not overmix. The key is to mix lightly, just enough to combine everything roughly.
Haemul Jeon tastes best when it feels like it contains a very generous amount of ingredients.
If the pan temperature is too low, the pancake will absorb oil and become soggy, so preheat the pan sufficiently.
Spread the pancake thinly and cook slowly over medium heat to ensure it cooks through evenly.
Be extra careful when flipping Haemul Jeon. It's heavy with seafood and can easily tear.
📦 Storage & Reuse
Once cooked, let the Haemul Jeon cool, then store it in an airtight container in the refrigerator for 2-3 days.
For longer storage, wrap each piece individually in plastic wrap or place in freezer bags and freeze for up to about 1 month.
When reheating, it's important to restore its crispiness.
Reheat slowly in a pan with a little oil over low heat, or use an air fryer at 350°F (180°C) for 5-7 minutes to get a crispy outside and warm inside.
Reheating in a microwave will keep it moist but may eliminate the crispiness, so keep that in mind.
🥢 Who This Is For
This Haemul Jeon is a crowd-pleaser that everyone, young and old, will enjoy, making it perfect for family gatherings.
It's especially excellent as an accompaniment to makgeolli (막걸리 - Korean rice wine) on a rainy day, and also pairs well with a cold beer.
It makes a wonderful nutritious snack for children and an impressive main dish for entertaining guests.
Recommended side dishes include a refreshing bean sprout soup, a spicy fish cake stew, or sweet and sour bibim guksu (비빔국수 - spicy mixed noodles).
The contrast between the savory pancake and the refreshing or spicy side dishes will further stimulate your appetite.
🔥 Nutrition Info
Based on approximately 2 servings for this Haemul Jeon recipe, one serving is estimated to contain around 450-550 calories.
Protein intake will be rich, about 25-30g, thanks to squid, shrimp, and egg.
Fat, from cooking oil and seafood, will be about 25-35g.
Carbohydrates from buchimgaru (부침가루), twigimgaru (튀김가루), and vegetables are expected to be about 30-40g.
Seafood, in particular, is rich in taurine, which is good for fatigue recovery, and contains minerals like selenium.
Vegetables like garlic chives, carrots, and onions add vitamins and dietary fiber, balancing the nutrition.
However, since a generous amount of oil is used, if calorie control is necessary, you might consider slightly reducing the oil or cooking it in an air fryer.
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