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!
In a small bowl, whisk together all dipping sauce ingredients.
Adjust sweetness, heat, or acidity to your taste. Set aside.
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.
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.
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 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 each pancake into wedges and serve hot with dipping sauce.
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.
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.
4 servings