Authentic Korean Haemul Pajeon Recipe for Crispy Seafood Pancakes

Haemul Pajeon (해물파전) is a Korean savory pancake made with long scallions, mixed seafood, and a light flour-based batter cooked until crisp and golden. The name combines haemul (해물), meaning seafood, with pajeon (파전), meaning scallion pancake.

Authentic haemul pajeon should be crisp around the edges, lightly chewy in the center, and packed with the flavor of scallions, shrimp, squid, and other seafood. This guide shows you how to keep the batter light, avoid a soggy pancake, and make practical ingredient substitutions for kitchens outside Korea.

Quick Recipe Information

Prep Time: 25 minutes
Cook Time: 25–30 minutes
Total Time: About 50–55 minutes
Yield: 2 large pancakes
Servings: 4–5
Difficulty: Intermediate
Spice Level: Mild
Cuisine: Korean
Dish Type: Savory pancake / Side dish / Shared dish
Main Ingredients: Scallions, seafood, flour batter

What Is Haemul Pajeon?

Haemul pajeon is a Korean scallion pancake topped with seafood and cooked in a generous amount of oil until the outside becomes golden and crisp.

Traditional versions often use long scallions as the main structural ingredient rather than chopping them finely into the batter. Seafood such as squid, shrimp, mussels, or clams is arranged over the scallions before the pancake is cooked.

Haemul pajeon is commonly served as a shared dish and cut into squares or wedges for dipping into a soy-vinegar sauce.

What Does Haemul Pajeon Taste Like?

Haemul pajeon tastes savory, slightly sweet from the scallions, briny from the seafood, and nutty from the crisp fried edges.

The dipping sauce adds salty, tangy, and mildly sweet contrast. When fresh chili is added, the pancake can also have a gentle background heat.

Korean Kitchen Note

In Korea, pajeon is famously associated with rainy weather. Many Koreans enjoy jeon with makgeolli, a traditional Korean rice drink, although the pancake itself is equally common as a family side dish or shared appetizer.

Haemul pajeon is usually cooked as one large pancake rather than many small individual pancakes. It is sliced after cooking and placed in the center of the table for everyone to share.

The best versions are not thick and bread-like. The batter mainly holds together the scallions and seafood while the vegetables remain visually prominent.

Essential Ingredients

Main Seafood and Scallions

1 large bunch scallions / green onions, about 7 oz (200 g), cleaned and trimmed
1/2 lb (225 g) mixed seafood, such as squid, shrimp, mussels, or clams
1 fresh red chili pepper, thinly sliced
1 large egg, lightly beaten
4–5 tbsp neutral cooking oil, divided

Crispy Pancake Batter

1 cup (125 g) all-purpose flour
1/4 cup (35 g) potato starch or cornstarch
1/2 tsp garlic powder or onion powder
1/2 tsp fine sea salt
1/4 tsp baking powder
1 cup (240 ml) ice-cold water or chilled sparkling water

Onion-Vinegar Dipping Sauce

3 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp water
1/2 tbsp sugar or honey
1/4 medium yellow onion, diced
1 jalapeño or serrano pepper, thinly sliced
1/2 tsp toasted sesame seeds

Global Ingredient Substitution Guide

Haemul pajeon is flexible, and most ingredients can be replaced with items available in ordinary supermarkets.

1. What Can I Substitute for Korean Pancake Mix?

If Korean buchimgaru is unavailable, a mixture of all-purpose flour and starch works very well.

Combine all-purpose flour with potato starch or cornstarch, then season lightly with salt and garlic or onion powder.

A small amount of baking powder can help create a lighter crust, but it is not essential.

2. What Seafood Can I Use?

Shrimp and squid are among the easiest and most reliable choices for haemul pajeon.

Other good options include:

Mussels
Clams
Scallops
Frozen seafood mix
Imitation crab

Whatever seafood you choose, drain and dry it thoroughly before cooking.

3. What Can I Substitute for Korean Scallions?

Regular green onions or spring onions work well.

If the white ends are very thick, split them lengthwise so the scallions cook evenly from end to end.

4. Can I Make Haemul Pajeon Without Seafood?

Yes. You can make a vegetarian scallion pancake using mushrooms and vegetables instead.

King oyster mushrooms, enoki mushrooms, zucchini, and thinly sliced onions are all good choices.

How to Make Haemul Pajeon — Step by Step

Step 1: Prepare the Seafood and Scallions

Clean the seafood as needed.
Pat the seafood thoroughly dry with paper towels.
Cut squid into bite-sized pieces or rings.
Trim the scallions so they fit comfortably inside the frying pan.
If the white ends are thick, split them lengthwise.

Removing excess moisture is one of the most important steps for keeping the pancake crisp.

Step 2: Make the Ice-Cold Batter

Combine the flour, starch, garlic or onion powder, salt, and baking powder in a mixing bowl.
Add the ice-cold water or sparkling water.
Mix gently just until the flour is incorporated.

Small lumps are fine. Avoid vigorous mixing because excessive mixing can make a wheat-based batter tougher.

Step 3: Arrange the Scallions

Heat a large skillet over medium-high heat.
Add approximately 2–3 tablespoons of neutral oil.
Arrange half of the scallions in a single layer across the pan.
Pour enough batter over the scallions to lightly bind them together.

Do not bury the scallions in an unnecessarily thick layer of batter.

Step 4: Add the Seafood and Egg

Scatter half of the seafood evenly over the pancake.
Add sliced red chili if using.
Drizzle a small amount of additional batter over the seafood to help hold it in place.
Drizzle half of the beaten egg over the top.
Cook for approximately 3–4 minutes, until the underside is deeply golden and firm enough to flip.

Step 5: Flip the Pancake

Use a wide spatula to carefully flip the pancake.
Add a little additional oil around the edges of the pan.
Lift the pancake slightly so some of the oil can flow underneath.
Cook for another 3–4 minutes.

Press gently with the spatula so the seafood side makes good contact with the pan.

Step 6: Finish Until Crisp

Flip the pancake once more if necessary and cook briefly until both sides are crisp and the seafood is fully cooked.

Transfer to a cutting board or wire rack and repeat with the remaining ingredients.

Step 7: Make the Dipping Sauce

Combine the soy sauce, rice vinegar, water, sugar or honey, onion, chili pepper, and sesame seeds.

Let the sauce sit for several minutes so the onion and chili flavors blend into the liquid.

Korean Cook's Tips for Better Haemul Pajeon

1. Dry the Seafood Thoroughly

Wet seafood releases additional water into the batter and makes crisp browning more difficult.

This is particularly important when using thawed frozen seafood.

2. Keep the Batter Cold

Use chilled water and mix the batter shortly before cooking.

The goal is to keep the batter relatively fluid and avoid unnecessary gluten development before it hits the hot pan.

3. Use Enough Oil

Pajeon needs more oil than an ordinary Western-style pancake.

The oil creates better contact between the batter and hot pan surface, helping the edges and underside become crisp.

4. Do Not Make the Pancake Too Thick

A very thick pancake can brown outside before the center is fully cooked.

Spread the scallions and batter into a relatively thin, even layer for the best texture.

5. Serve Immediately

Haemul pajeon is at its crispiest immediately after cooking.

If it must rest briefly, placing it on a wire rack helps prevent trapped steam from softening the underside.

Why This Recipe Works

Why Does Starch Make Pajeon Crispier?

Adding potato starch or cornstarch reduces the proportion of wheat flour in the batter and helps create a thinner, more brittle crust.

Starch-based coatings can lose moisture rapidly during frying, which contributes to a crisper surface.

Why Should the Batter Be Mixed Gently?

Mixing wheat flour with water develops gluten, and excessive mixing can make the batter more elastic and chewy.

Gentle mixing helps preserve a lighter texture.

Why Does Seafood Moisture Matter?

Surface water must evaporate before the pancake can brown efficiently.

Excess moisture cools the pan surface and encourages steaming, which works against crispness.

Why Is Oil Added Around the Edges?

Adding a little oil after flipping helps fresh hot oil move underneath the pancake and improves browning on the second side.

This technique is especially useful when parts of the pancake are not making even contact with the pan.

What to Serve with Haemul Pajeon

Haemul pajeon is traditionally served with a light soy-vinegar dipping sauce.

It also pairs well with:

Kimchi
Pickled onions
Light Korean soups
Other jeon
Simple vegetable banchan

The pancake is rich and fried, so tangy and lightly seasoned accompaniments work particularly well.

Common Questions About Haemul Pajeon

Is Haemul Pajeon Spicy?

No. Traditional haemul pajeon is generally mild.

Fresh chili peppers are optional and can be omitted completely for a non-spicy version.

Why Is My Pajeon Soggy?

Pajeon usually becomes soggy because the seafood was too wet, the batter was too thick, the pan was not hot enough, or too little oil was used.

Dry the seafood carefully, use a thin layer of batter, and cook in enough hot oil to develop a crisp surface.

Can I Use Frozen Seafood?

Yes.

Thaw frozen seafood completely and pat it very dry before adding it to the pancake.

Can I Make the Batter Ahead of Time?

It is better to mix the batter shortly before cooking.

A long resting period can hydrate the flour more fully and change the texture. You can measure the dry ingredients in advance and add the cold water just before frying.

How Do I Reheat Haemul Pajeon?

Reheat pajeon in a dry or lightly oiled skillet over medium heat.

This restores crispness better than microwaving, which tends to make the pancake soft.

Can Haemul Pajeon Be Made Gluten-Free?

Yes, but the flour blend must be changed.

Use a tested gluten-free flour blend together with potato starch or rice flour, and use gluten-free soy sauce in the dipping sauce.

More Korean Recipes to Try

If you enjoyed this haemul pajeon recipe, explore more authentic Korean dishes from K-Food Desk.

Key Takeaways

Authentic haemul pajeon depends on dry seafood, a light batter, enough hot oil, and a relatively thin pancake.

The most important techniques are to keep excess moisture out of the pan, avoid overmixing the batter, and cook each side until deeply golden before serving immediately with a tangy soy-vinegar dipping sauce.