Skip to main content

Pajeon (spring onion pancakes) with salmon & mussels

Cooking time: 60

Cooking method: Bake


Pancake batter

  • 125g flour, sifted
  • 1 large egg
  • 60ml cold water
  • 2-3tbsp kimchi juice
  • 2 spring onions, cut into small rounds
  • ½tsp salt
  • canola oil (for pan-frying)

Dipping sauce

  • 2tbsp korean soy sauce
  • ½tsp rice vinegar
  • ½tsp sugar
  • 1 clove garlic, finely minced
  • pinch of red chilli fakes
  • 150g New Zealand King Salmon, diced
  • 8 cooked  New Zealand greenshell™ mussels (4 of the mussels rough chopped)
  • kimchi
  • fresh coriander (optional)




Cooking instructions

Pancake batter 

Mix the flour, egg, water, kimchi juice, spring onion & salt in a bowl; stir to form a batter. Allow the mixture to rest for 20 minutes.

Dipping sauce

In a mixing bowl add soy sauce, rice vinegar, sugar chilli & garlic. Mix well & allow to steep for 1 hour.

Cooking pancakes

Pre-heat an oven to 180°C. Heat up a pan and coat with some oil. Ladle the batter onto the pan & add half the salmon and the chopped greenshell mussels. Pan-fry for a couple of minutes until the bottom surface turns slightly brown, flip it over & then place the remaining salmon and mussels on top of the pancake & bake in the oven until the pancake is just cooked (no liquid movement) & the seafood is hot. Garnish with kimchi (& coriander) on top or to the side. Plate & serve with the dipping sauce.

Image and recipe courtesy Nurtured Seafood