Korean Seafood Pancake: Authentic Haemul Pajeon Recipe, Tips, and Variations

Haemul Pajeon: A Warm, Crispy Taste of Korea

A golden, crispy haemul pajeon is one of those dishes that wins people over instantly. Comforting, savory, and full of seafood aroma, this Korean-style scallion pancake is simple enough for beginners yet satisfying for anyone who loves exploring global flavors.

What Makes Haemul Pajeon Special

This dish beautifully balances texture and taste in a single pan.

• Long scallions soften and turn sweet as they cook.
• Mixed seafood adds briny depth and chew.
• The batter fries into a crisp exterior with a tender center.

You’ll find pajeon everywhere in Korea—from market stalls to bars to cozy homes. It’s often paired with a tangy dipping sauce that ties everything together with salty, spicy, and slightly sour notes.

Ingredients

• Extra scallions or mild green onions for layering
• Mixed seafood (chopped squid, shrimp, clams, or small oysters)
• Wheat flour or Korean-style savory pancake mix
• Cold water to adjust batter texture
• Egg for richness
• Neutral oil with a high smoke point
• Optional: sliced chili pepper, garlic, julienned carrots, or Korean frying mix
• Dipping sauce: soy sauce, vinegar, sesame oil, sesame seeds, minced garlic, sliced chili or mild fresh pepper

How to Make Haemul Pajeon at Home

1. Trim and cut scallions into halves or thirds so they fit the pan. Keep them long for the classic look.
2. Pat seafood dry to prevent sogginess. Cut larger pieces into bite-sized chunks.
3. Mix flour or pancake mix with water until slightly thick and pourable. Add the egg and mix lightly.
4. Season the seafood with a pinch of salt. Add garlic or chili if you like a flavor boost.
5. Heat generous oil in a wide pan over medium heat. When hot, lay down a layer of scallions and let them soften.
6. Pour a thin layer of batter over the scallions.
7. Spread the seafood evenly across the surface, pressing gently so it sticks.
8. Add a little more batter on top—just enough to bind, without covering everything.
9. Cook until the bottom is crisp and golden. Adjust heat if the edges brown too fast.
10. Flip in one confident motion. Add a bit more oil around the edges if needed for crispiness.
11. Cook the second side until equally golden, pressing gently with a spatula.
12. Transfer to a board, slice into wedges, and serve with dipping sauce.

Tips, Variations, and Serving Ideas

• For extra crisp edges, drizzle a thin ring of oil around the pancake near the end.
• Potato starch or Korean frying mix makes the texture lighter and crispier.
• Add more batter or scallions if you prefer a thicker pancake.
• Swap in local seafood like small prawns, fish pieces, or scallops.
• Vegetarian version: use mushrooms, zucchini, or kimchi.
• Serve with banchan for a simple Korean-style meal.
• Enjoy with soup, cold noodles, or a glass of makgeolli for the classic rainy‑day pairing.

Why People Love It Worldwide

Haemul pajeon captures the warmth and generosity of Korean cooking in an approachable, adaptable form. Travelers often discover it at market stalls or seaside restaurants, where the sound and smell of sizzling pancakes draw them in. Its ingredients are simple, the cooking method is straightforward, and the variations are endless.

Every bite reflects a mix of Korea’s coastline, markets, and home kitchens. It’s a dish that encourages experimentation and welcomes newcomers to Korean flavors.

Closing

Warm, crisp, and deeply comforting, haemul pajeon fits any occasion—quick dinners, weekend treats, or shared platters with friends. Try it once, and it may become one of your go‑to dishes whenever you crave something savory, simple, and satisfying.

Title	Link
Easy Korean Soy-Braised Eggs (Gyeran Jangjorim) Recipe: A Simple, Savory Side Dish	Open
Tuna Mayo Gimbap: A Simple & Delicious Korean Style Roll	Open

​

---