Haemul Pajeon is a traditional Korean-style savory pancake made with a crisp, golden batter , loaded with scallions and a mix of seafood like shrimp, squid, and clams. It’s served with a tangy soy-based dipping sauce and is perfect as an appetizer, side, or light main dish. Crispy, chewy, and a little spicy if you like—it’s irresistible!
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 20 minsTotal Time 40 minsFor the Pancake Batter
1 cup all-purpose flour
¼ cup rice flour (for extra crispiness, optional)
1 ¼ cups cold water
1 egg
½ tsp salt
Optional: ½ tsp baking powder for lightness
For the Filling
½ cup raw shrimp, peeled and chopped
½ cup squid, cleaned and sliced into rings
¼ cup chopped clams or mussels (optional)
4 scallions, cut into 2–3 inch pieces (lengthwise slices for visual appeal)
1 small chili (red or green), thinly sliced (optional for spice)
Neutral oil (vegetable or canola) for frying
For the Dipping Sauce (Yangnyeomjang)
2 tbsp soy sauce
1 tbsp rice vinegar
½ tsp sesame oil
1 tsp sugar or honey
1 tsp finely chopped scallion
½ tsp Korean red pepper flakes (gochugaru) or a dash of chili oil
Optional: ¼ tsp toasted sesame seeds
Suggested Sides
Kimchi
Pickled radish or cucumber
A light miso or seaweed soup
Make the Dipping Sauce
1
In a small bowl, whisk together all dipping sauce ingredients.
Adjust sweetness, heat, or acidity to your taste. Set aside.
Prepare the Seafood & Scallions
2
Make sure seafood is cleaned, patted dry, and chopped into small bite-sized pieces.
Rinse scallions and slice lengthwise into thin strips if large; keep long for traditional look.
Mix the Batter
3
In a mixing bowl, whisk flour(s), cold water, egg, and salt until smooth.
The batter should be slightly thinner than pancake batter—add a bit more water if too thick.
Assemble the Pancake
4
Heat 2 tbsp of oil in a large nonstick or cast iron skillet over medium-high heat .
Pour in half the batter to form a large pancake (~10 inches), spreading evenly.
Quickly layer on half the seafood and scallions, gently pressing them into the batter.
Drizzle a spoonful of extra batter over the top to “lock in” the toppings.
Cook Until Golden
5
Cook for 4–5 minutes , pressing gently with a spatula to crisp the bottom.
Flip carefully (use two spatulas or a plate if needed), add a touch more oil, and cook the other side for 3–4 minutes , until golden brown and crispy.
Slice & Serve
Tips for Success
7
Cold water in the batter helps create a crispy texture.
Rice flour and pressing during cooking improve crunchiness.
Seafood can be substituted with what you have on hand: scallops, small oysters, or even imitation crab.
Pairing Suggestions
8
Drink: Serve with Makgeolli (Korean rice wine), light beer , or sparkling water with lime
Dessert: Try fresh fruit or sweet rice cakes (tteok) for a light finish.
Ingredients For the Pancake Batter
1 cup all-purpose flour
¼ cup rice flour (for extra crispiness, optional)
1 ¼ cups cold water
1 egg
½ tsp salt
Optional: ½ tsp baking powder for lightness
For the Filling
½ cup raw shrimp, peeled and chopped
½ cup squid, cleaned and sliced into rings
¼ cup chopped clams or mussels (optional)
4 scallions, cut into 2–3 inch pieces (lengthwise slices for visual appeal)
1 small chili (red or green), thinly sliced (optional for spice)
Neutral oil (vegetable or canola) for frying
For the Dipping Sauce (Yangnyeomjang)
2 tbsp soy sauce
1 tbsp rice vinegar
½ tsp sesame oil
1 tsp sugar or honey
1 tsp finely chopped scallion
½ tsp Korean red pepper flakes (gochugaru) or a dash of chili oil
Optional: ¼ tsp toasted sesame seeds
Suggested Sides
Kimchi
Pickled radish or cucumber
A light miso or seaweed soup
Directions Make the Dipping Sauce
1
In a small bowl, whisk together all dipping sauce ingredients.
Adjust sweetness, heat, or acidity to your taste. Set aside.
Prepare the Seafood & Scallions
2
Make sure seafood is cleaned, patted dry, and chopped into small bite-sized pieces.
Rinse scallions and slice lengthwise into thin strips if large; keep long for traditional look.
Mix the Batter
3
In a mixing bowl, whisk flour(s), cold water, egg, and salt until smooth.
The batter should be slightly thinner than pancake batter—add a bit more water if too thick.
Assemble the Pancake
4
Heat 2 tbsp of oil in a large nonstick or cast iron skillet over medium-high heat .
Pour in half the batter to form a large pancake (~10 inches), spreading evenly.
Quickly layer on half the seafood and scallions, gently pressing them into the batter.
Drizzle a spoonful of extra batter over the top to “lock in” the toppings.
Cook Until Golden
5
Cook for 4–5 minutes , pressing gently with a spatula to crisp the bottom.
Flip carefully (use two spatulas or a plate if needed), add a touch more oil, and cook the other side for 3–4 minutes , until golden brown and crispy.
Slice & Serve
Tips for Success
7
Cold water in the batter helps create a crispy texture.
Rice flour and pressing during cooking improve crunchiness.
Seafood can be substituted with what you have on hand: scallops, small oysters, or even imitation crab.
Pairing Suggestions
8
Drink: Serve with Makgeolli (Korean rice wine), light beer , or sparkling water with lime
Dessert: Try fresh fruit or sweet rice cakes (tteok) for a light finish.
Seafood Pancake (Korean Haemul Pajeon)
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