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Haemul Pajeon, South Korea’s beloved seafood pancake, is a dish that perfectly combines crispiness, savoury flavours, and a satisfying texture.
Known for its golden, pan fried exterior and its vibrant mix of seafood and green onions, this dish is as visually appealing as it is delicious. Whether served as an appetizer, a side dish, or shared over drinks with friends, Haemul Pajeon is a cornerstone of Korean cuisine that always delivers comfort and delight.
What Is Haemul Pajeon?
Haemul Pajeon, which translates to “seafood scallion pancake,” is a savoury pancake made with a batter of wheat flour, rice flour, and eggs, generously filled with seafood and green onions.
It is cooked in a hot pan until the edges become beautifully crispy while the inside stays tender and flavourful. Often served with a tangy soy based dipping sauce, it is a dish that balances texture and taste with perfection.
This dish is commonly found in Korean restaurants, street food markets, and homes, where it is enjoyed during celebrations, rainy days, or as a casual accompaniment to makgeolli, a traditional Korean rice wine. Its versatility and rich flavours make it an enduring favourite among locals and an exciting discovery for newcomers to Korean cuisine.
Ingredients and Taste
The ingredients in Haemul Pajeon are straightforward yet come together to create a dish bursting with flavour. The batter is typically made from a mixture of all-purpose flour and rice flour, which gives the pancake its characteristic crispness.
Eggs are added for richness and structure. The star ingredients are the seafood, often a combination of shrimp, squid, and clams, paired with the fresh, sharp taste of green onions.
Once cooked, the pancake has a golden, crispy exterior that contrasts beautifully with the tender seafood and the slight chewiness of the batter inside. The green onions add a peppery freshness that cuts through the richness of the seafood.
A dipping sauce made from soy sauce, vinegar, and sesame oil completes the dish, providing a tangy, nutty balance that enhances the flavours without overpowering them. Every bite offers a mix of crispy, savoury, and aromatic notes that are utterly satisfying.
A Taste of History
Haemul Pajeon has roots in Korea’s agricultural and coastal traditions, where ingredients like green onions and seafood have always been abundant. Pancakes, or “jeon,” have long been a part of Korean cuisine, initially as a way to repurpose leftover ingredients into a hearty, shareable dish.
Over time, Haemul Pajeon evolved as a more refined take on these simple pancakes, incorporating fresh seafood to reflect the country’s close relationship with the ocean.
In Korean culture, Haemul Pajeon is particularly associated with rainy days. It’s said that the sound of sizzling pancakes resembles the rhythmic patter of raindrops, creating a cosy ambiance that pairs perfectly with a warm, freshly made pancake.
Traditionally served with makgeolli, this combination has become a beloved way to embrace the charm of a rainy afternoon.
Haemul Pajeon (Seafood Pancake) Recipe
Serves: 4 people
Ingredients:
For the Pancake Batter:
- 1 cup all-purpose flour
- 1/2 cup rice flour (optional for extra crispiness)
- 1 1/4 cups ice cold water
- 2 eggs, lightly beaten
- 1/2 teaspoon salt
For the Filling:
- 150g shrimp, peeled and deveined, chopped into bite sized pieces
- 150g squid, cleaned and sliced into thin rings
- 1 cup chopped green onions (roughly 5-6 stalks, cut into 3-inch lengths)
- 1/2 red chili, thinly sliced (optional, for garnish)
- Vegetable oil for frying
For the Dipping Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon gochugaru (Korean red chili flakes, optional)
- 1 green onion, finely sliced
- 1/2 teaspoon toasted sesame seeds
Directions
To begin, prepare the batter. In a large mixing bowl, combine the all-purpose flour, rice flour (if using), salt, and ice cold water. Whisk until smooth and lump free. Add the beaten eggs and mix gently until fully incorporated. Set aside while you prepare the seafood and vegetables.
Clean and prep the seafood. Ensure shrimp are peeled, deveined, and chopped into bite sized pieces. Slice the squid into thin rings. Pat all seafood dry with paper towels to remove excess moisture, which helps achieve a crispy pancake.
Chop the green onions into 3-inch lengths and slice the red chili thinly. Arrange the vegetables and seafood within easy reach of your cooking station to streamline assembly during frying.
Prepare the dipping sauce by combining soy sauce, rice vinegar, sesame oil, sugar, and gochugaru (if using) in a small bowl. Stir until the sugar dissolves. Garnish with finely sliced green onion and sesame seeds. Set aside for serving.
Heat a large non-stick skillet over medium-high heat. Add 2 tablespoons of vegetable oil and swirl to coat the pan evenly. Once the oil is hot but not smoking, pour a thin layer of batter to cover the skillet’s surface.
Quickly arrange the chopped seafood and green onions evenly over the batter. Drizzle another thin layer of batter over the top to help bind the ingredients together. Press gently with a spatula to ensure even cooking.
Cook for 4-5 minutes until the bottom is golden brown and crispy. Carefully flip the pancake using a spatula or a plate to assist. Cook the other side for another 3-4 minutes. Add a bit more oil around the edges if needed to enhance crispiness.
Transfer the Haemul Pajeon to a cutting board and slice it into wedges. Arrange on a serving plate and garnish with sliced red chili for a pop of colour. Serve immediately with the prepared dipping sauce on the side. For an authentic experience, pair with makgeolli (Korean rice wine) or a light green tea.
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