If you’re into crispy edges, tender centers, and the deeply satisfying combination of seafood and scallions, then Haemul Pajeon is your new go-to. This Korean seafood pancake is savory, loaded with plump shrimp, squid, or mussels, and often served with a tangy soy-vinegar dipping sauce. It’s perfect for sharing, incredibly easy to whip up, and hits all the right notes whether you're enjoying it as a snack, appetizer, or a light meal. It’s also one of those Korean street food recipes that transitions beautifully to the home kitchen. While dessert lovers might usually lean towards korean dessert recipes or marvel at the korean cakes aesthetic, this savory pancake proves just how versatile and mouthwatering Korean cuisine can be across the board.
Haemul Pajeon (Korean Seafood Pancake)
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Appetizer, Main Course, Side Dish, Snack
Cuisine Korean
Mixing bowl For the batter and seafood mix. A medium-size one works fine.
Non-stick skillet or cast-iron pan A large non-stick skillet is ideal for frying the pancake evenly and preventing sticking. Cast iron works beautifully if preheated well.
Spatula A wide spatula will help you flip the pancake in one clean move. If you're nervous about flipping, use two smaller spatulas or slide it onto a plate and invert it back into the pan.
Knife and Cutting Board For chopping seafood, scallions, and chili.
Small bowl For mixing the dipping sauce.
For the Pancake Batter
- 1 cup all-purpose flour
- 2 tablespoons rice flour for extra crispiness
- 1¼ cup cold water
- 1 egg
- ½ teaspoon salt
For the Filling
- 1 cup mixed seafood a combo of shrimp, squid, mussels or clams works best; cleaned and chopped
- 6 –8 scallions cut in half lengthwise
- ½ small onion thinly sliced
- 1 small hot red chili thinly sliced (optional, for heat)
- 1 tablespoon minced garlic
- ½ teaspoon ground black pepper
For Frying
- 3 tablespoons vegetable oil plus more as needed for batches
- Dipping Sauce
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- ½ teaspoon sesame oil
- ½ teaspoon sugar
- 1 teaspoon chopped scallions
Optional: pinch of Korean chili flakes (gochugaru)
Prepare the Batter
In a medium bowl, whisk together the all-purpose flour, rice flour, cold water, egg, and salt. The batter should be slightly runny but cohesive—like thin pancake batter. Set aside while you prep the fillings.
Prep Your Seafood
Use a mix of shrimp, squid, and mussels or clams. Clean thoroughly, remove shells if necessary, and cut into bite-sized pieces. If you're using frozen seafood, make sure it’s completely thawed and patted dry to avoid excess moisture in the batter.
Assemble the Pancake
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Arrange half of the scallions in a layer on the hot pan. Immediately pour half the batter over the scallions and spread it evenly. Scatter half the seafood, onions, garlic, chili, and pepper on top.
Pan-Fry to Golden Perfection
Let the pancake cook undisturbed for 4–5 minutes until the bottom is golden brown and crispy. Flip the pancake carefully—either with a spatula or by inverting it onto a plate and sliding it back into the pan. Add a bit more oil if needed. Cook for another 4–5 minutes on the other side.
Make the Dipping Sauce
While the pancake cooks, combine soy sauce, rice vinegar, sesame oil, sugar, scallions, and chili flakes (if using) in a small bowl. Mix well and set aside.
Serve Hot
Slide the pancake onto a cutting board or plate. Cut into wedges and serve immediately with the dipping sauce.
Pairings
Haemul Pajeon shines when paired with makgeolli, a traditional Korean rice wine that’s slightly sweet and fizzy—the nutty, creamy flavor contrasts beautifully with the crispy pancake. For something lighter, serve it with hot green tea or cold barley tea.
If you want to build a complete Korean meal around your seafood pancake, consider adding a side of kimchi, a bowl of steamed rice, and a refreshing cucumber salad (oi muchim). And if you're interested in dessert, this savory treat opens up a lovely transition into korean dessert recipes. Try ending your meal with a slice of fluffy korean fruit cake, delicate korean cupcakes, or a sweet rice cake like in many easy korean rice cake recipe collections.
FAQs
1. What kind of seafood is best for Haemul Pajeon?
Shrimp, squid, and mussels are classic, but you can use clams, oysters, or even scallops if preferred. The key is to keep the pieces bite-sized and not to overcook them—fresh seafood adds a natural brininess that pairs perfectly with the scallions.
2. Can I use frozen seafood?
Absolutely. Just make sure it’s fully thawed and thoroughly patted dry. Excess moisture can make the pancake soggy and prevent crisping.
3. Do I have to use scallions?
Scallions are essential to a traditional pajeon, but you can mix in chives or leeks if that’s what you have. They give a slightly different flavor, but they work well.
4. Can I make this pancake vegetarian?
Yes! Simply omit the seafood and load up on more vegetables like julienned carrots, zucchini, or mushrooms. You’ll still get the crisp texture and savory flavor.
5. Can this be made ahead of time?
It’s best served fresh, but you can refrigerate and reheat slices in a pan to bring back some of the crispiness. Avoid microwaving—it softens the texture too much.
