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
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 recipe, not every substitution.
Steps
Mix · About 7 min
- 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
- 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
- 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.
- Judge Haemul Pajeon by the texture and doneness signs in its steps. Your pan and heat affect how long Haemul Pajeon takes to cook.
Substitutions
- Use chopped squid instead of shrimp.
Storage
- Get perishable Haemul Pajeon into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Haemul Pajeon within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Haemul Pajeon to 74°C / 165°F, stirring or turning it for even heating. When Haemul Pajeon is part of the meal, serve cold salads, dips and chilled desserts straight 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
