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Maangchi's recipes by category:
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Kimchi
Essential Korean dish
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Side dishes
Banchan makes the meal
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Rice
Our most important grain
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Pancakes
Savory & simple
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Rice cakes
Tteok for every occasion
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Stews
Jjigae is our comfort food
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Noodles
Long noodles = long life!
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Soups
Guk at every meal
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Sundubu-jjigae
Soft tofu stew
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Desserts
Special sweet stuff
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Main dishes
Consider these mains
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BBQ
The Korean way to grill
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Fried chicken
Double-deliciousness
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One bowl meals
Nutritious, & convenient
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Easy
Anyone can make these!
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Lunchboxes
Dosirak made with love
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Appetizers
These could be first
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Fermented
Taste of centuries
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Staple ingredients
Korean cuisine basics
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Mitbanchan
Preserved side dishes
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Pickles
Quick-brined
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Spicy
We love spicy food : )
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Nonspicy
There are plenty!
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Beef
For meat lovers
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Seafood
Surrounded by the sea
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Pork
Some new dishes to try
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Chicken
Our most delicious
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Vegetarian
Seasonal, local, foraged
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Snacks
Quick dishes on the run
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Porridges
Good for your health!
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Cold dishes
Icy, cold, or just chilled
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Drinks
Fruits, grains, & herbs
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Not Korean
Fusion and western food
Kimchi
Essential Korean dish
Side dishes
Banchan makes the meal
Rice
Our most important grain
Pancakes
Savory & simple
Rice cakes
Tteok for every occasion
Stews
Jjigae is our comfort food
Noodles
Long noodles = long life!
Soups
Guk at every meal
Sundubu-jjigae
Soft tofu stew
Desserts
Special sweet stuff
Main dishes
Consider these mains
BBQ
The Korean way to grill
Fried chicken
Double-deliciousness
One bowl meals
Nutritious, & convenient
Easy
Anyone can make these!
Lunchboxes
Dosirak made with love
Appetizers
These could be first
Fermented
Taste of centuries
Staple ingredients
Korean cuisine basics
Mitbanchan
Preserved side dishes
Pickles
Quick-brined
Spicy
We love spicy food : )
Nonspicy
There are plenty!
Beef
For meat lovers
Seafood
Surrounded by the sea
Pork
Some new dishes to try
Chicken
Our most delicious
Vegetarian
Seasonal, local, foraged
Snacks
Quick dishes on the run
Porridges
Good for your health!
Cold dishes
Icy, cold, or just chilled
Drinks
Fruits, grains, & herbs
Not Korean
Fusion and western food
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My most popular Korean recipes
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Kimchi
Traditional-style spicy fermented whole-leaf cabbage kimchi
김치 -
Easy Kimchi
A traditional, simpler, & faster way to make kimchi
막김치 -
Japchae
Stir fried noodles with vegetables
잡채 -
Kkwabaegi
Twisted Korean doughnuts
꽈배기 -
Sundubu-jjigae
Soft tofu stew
순두부찌개 -
Yachaejeon
Vegetable pancake
야채전 -
Jjajangmyeon
Noodles with blackbean sauce
짜장면 -
Tteokbokki
Hot and spicy rice cakes
떡볶이 -
Dakgangjeong
Crispy and crunchy chicken
닭강정 -
Gimbap (aka Kimbap)
Seaweed rice rolls
김밥 -
Kimchi-jjigae
Kimchi stew
김치찌개 -
Kimchi-bokkeumbap
Kimchi fried rice
김치볶음밥 -
Bibimbap
Rice mixed with meat, vegetables, an egg, and chili pepper paste
비빔밥 -
Garaetteok
Long, cylinder-shaped rice cake
가래떡 -
Kimchijeon
Kimchi pancake
김치전
My most recent recipes
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Fish cake noodle soup
Jan 21st
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Broccoli with tofu
Jan 10th
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Crunchy nut candy
Dec 29th
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Rice syrup
Dec 16th
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Hi Maangchi, could you tell me the difference between haemulpajeon and haemuljeon? Or is there no difference because both contain pa?
Haemul means seafood and pajeon is green onion pancake in Korean, so haemul pajeon means green onion pancakes with seafood.
Hi Maangchi, just by looking at the video makes me drool. I have a concern here.
I have low tolerance towards plain flour. May I know what kind of flour should I substitute it?
And how do I make it to remain crispy for hours?
Maangchi, we LOVE your shows, and your recipes. My wife’s fave of all time is haemul pajeon, your way.
We have it in our best Korean restaurant many times, but we both agree OURS IS BETTER!!!!
Yes, homemade haemuljeon is the best! : )
They are delicious. Can you prepare the pancakes in advance? Then, do you reheat them or are they eaten cold as well?
Yes, you can freeze them. Thaw them out in the fridge or at room temperature and reheat them by pan-frying with a few drops of vegetable oil and serve!
Made it with mushrooms last night since my mom can’t eat fishy smell seafood. And I turn the shape into large-just-like-kimchijeon-one. You’re totally right Maangchi-ssi. The sizzling sound really reminds me to the rhythm of the rain
See full size image
Great!
I’m making this for my wife for Mothers Day dinner tonight. I’ll be using scallops and prawns in my mix. It looks delicious, thanks Maangchi.
Maangchi–Can we use rice flour instead of wheat flour, or combination of both? I love the starchy chewy texture from rice flour! I love this recipe–so easy and fun to make! But maybe I will increase the portions because I think some “sampling” might occur during the cooking process! ;D
I made this recipe using only two seafood ingredients: shrimp and oysters. I did not use potato starch, instead I used Korean pancake mix. Everyone in my family was very pleased with this lovely appetizer / banchan. I will experiment with other seafood combinations.
Easy and delicious dish. Many thanks.
Those are beautiful! Are they served with side dishes? Ten of those would only feed me.
Yums! I am having some friends on Friday for lunch (it’s a public holiday here in SG) & I will be cooking this dish to serve them together with your tofu stew; Korean fried chicken!!!
Thank you for sharing your delicious recipe Maangchi!
Love you
These are SO scrumptious! My tastes tend to the, “Weird,” as my family would say, but I LOVE Asian food. Two modifications I made to this recipe – I finished off in my convection oven because I was not sure all the seafood was cooked thoroughly AND, instead of putting oil in the (cast-iron) skillet, I sprayed with olive oil. MUCH lighter on the oil – too much oil is intimidating to me – and the outside crunch crunchier. Also was able to cook longer on the stove top rather than transfer to the convection oven to ensure fish cookery. A MOST delicious recipe – will be using a LOT as I LOVE everything seafood, even Seviche. Looking for a good gravy/sauce to include – I served first batch over stir-fried mung bean sprouts, daikon and carrot shreds with Kimchi. My family thinks I’m nuts…
What a wonderful dish! My wife does not like these, so when I make them it is all for me. Yay!!!!!!!!!! I like to make a dipping sauce, too.
What type of dipping sauce? Was looking for one on Maangchi’s site but didn’t find anything that sounded like it went well with. I served the pancakes with stir-fried vegetables and rice and, of course, Kimchi. The meal was out of this world! But a sauce was needed. Not a fan of just dashing on high-sodium thin sauces like fish sauce and soy sauce. Looking for something with a little more texture and less salt. Thank you.
Hi, this seafood pancake doesn’t need a dipping sauce because it’s already salty enough. But if you still want some dipping sauce, check out the dipping sauce recipe for a vegetable pancake. https://www.maangchi.com/recipe/yachaejeon
Good luck with making delicious haemuljeon!
Here are a couple I use:
1. Rice wine vinegar, sweetened with sugar or splenda, is the main base; add a little sambal olek or chili garlic sauce, some chopped garlic and chopped ginger. Combine and mix.
2. Rice wine vinegar and Thai sweet chili sauce. I tend to keep this on the thin side, again with chopped garlic and ginger and often chopped Thai hot peppers.
Enjoy!