Servings
Font
Back
Haemul Pajeon (Seafood Scallion Pancake)
4.7 from 372 votes

Haemul Pajeon (Seafood Scallion Pancake)

Haemul Pajeon is a Korean-style seafood scallion pancake featuring a mix of bite-sized seafood pieces and scallions in a thin, crispy batter. The batter is made with Korean pancake mix combined with icy cold water for a texture thinner than regular pancakes, which helps achieve a crisp finish. Sesame oil imparts a nutty aroma to the seafood, while optional ingredients like red chili pepper and egg add subtle heat and richness. Served with a soy-based dipping sauce seasoned with vinegar, pepper, and scallions, this savory pancake combines tender seafood bites with a crunchy scallion topping for a satisfying appetizer or snack.

Prep Time
10 mins
Cook Time
20 mins
Servings: 4
Course: Appetizer
Cuisine: Korean

Ingredients

  • 1-1/2 to 2 cups seafood assortment squid, shrimp, mussels, oysters, clams, etc., cut into bite sizes
  • 1 tablespoon sesame oil
  • 1 or 2 scallions bunches
  • 1 red chili pepper optional
  • 1 egg lightly beaten - optional
Batter - makes 2 large (about 7 to 8-inch) pancakes
  • 1 cup Korean pancake mix or all purpose flour or gluten free flour with 1/2 teaspoon salt - See note, buchim garu, 부침가루
Dipping Sauce
  • 1 tablespoon soy sauce
  • 2 to 3 teaspoons vinegar
  • 1 tablespoon water
  • pinch black pepper
  • pinch Korean red chili pepper flakes Korean red chili pepper flakes
  • 1/2 teaspoon sugar optional
  • 1 tablespoon scallion chopped, optional
  • 1 tablespoon onion diced, optional

Instructions

    Cup of Yum
  1. Prepare the seafood, scallions and optional pepper, draining excess water. (Wet ingredients will make pajeon soggy.) Cut the scallions in half crosswise. Cut the white part of the scallions lengthwise if thick. Mix the seafood with the sesame oil.
  2. In a large bowl, mix the pancake mix with 3/4 cup icy cold water. You may need a couple more tablespoons but add one tablespoon at a time. The batter should be thinner than a Western breakfast pancake batter and thicker than a crepe batter. (For a crispy pajeon, the batter should be relatively thin.) Mix in 1/2 of the seafood.
  3. Heat 3 to 4 tablespoons of vegetable oil in a non-stick pan over medium high heat, ladle 1/2 of the mixture into the pan and spread it evenly into a thin round shape.
  4. Arrange the scallions in a single layer on top of the batter, pressing them down into the batter. Add 1/2 of the remaining seafood and a few slices of the optional pepper.
  5. Spoon one half of the optional lightly beaten egg on top. Cook until the bottom is golden brown (3-4 minutes). Reduce the heat to medium if the pancake is browning too fast.
  6. Turn it over, adding more oil (2 to 3 tablespoons) around the edges. Cook for another 3-4 minutes. Repeat the process with the remaining batter and ingredients. Serve hot off the pan with dipping sauce.
Optional method
  1. Cut the scallions shorter, 2 to 3-inch lengths. You can mix everything with the batter, except the egg. Ladle 1/2 of the mixture into the heated pan and spread it evenly into a thin round shape. Follow the directions above from step 5 for pan-frying.

Notes

  • To achieve a crispier pancake, use a mix of buchim garu and frying mix or custom flour blends with rice flour and potato starch.
  • Make sure to drain seafood and scallions well to avoid a soggy pancake.
  • The batter consistency should be thinner than typical pancakes but thicker than crepes for best texture.
  • Adding a lightly beaten egg on top before cooking enhances flavor and texture but is optional.
  • Adjust dipping sauce ingredients to your taste, optionally including sugar, scallion, or onion for depth.