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Haemul pajeon

Haemul Pajeon (Korean Seafood Pancake)

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Main Course, Side Dish, Snack
Cuisine Korean
Servings 4

Equipment

  • 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.

Ingredients
  

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)

Instructions
 

Prepare the Batter

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. Slide the pancake onto a cutting board or plate. Cut into wedges and serve immediately with the dipping sauce.