Korean-Style Haemul Pajeon Recipe (Seafood Green Onion Pancake)

 Korean-Style Haemul Pajeon Recipe 

(Seafood Green Onion Pancake)


There’s an unwritten rule in Korea that rainy days call for pajeon and makgeolli. I don’t know exactly when that started, but I’ve never questioned it — there’s something about the sound of rain and a crispy, seafood-studded pancake sizzling in the pan that just makes sense together.

Korean haemul pajeon seafood pancake sliced on a wooden plate with dipping sauce


So, What Is Haemul Pajeon?

Haemul pajeon is a savory Korean pancake made from a simple batter, loaded with green onions and seafood — usually shrimp, squid, and mussels. It’s crispy on the outside, soft in the middle, and gets sliced into wedges to share, usually dipped in a soy-vinegar sauce. It’s a classic anju (food eaten with drinks), especially alongside makgeolli.

What You’ll Need (Serves 2–3, makes one large pancake)

  • 1 cup all-purpose flour
  • 1/4 cup Korean pancake mix (buchimgaru) if you have it, or just use more flour
  • 1 egg
  • 3/4 cup cold water
  • 1 bunch green onions, cut into long pieces
  • 150g mixed seafood (shrimp, squid, mussels), chopped if large
  • Salt, to taste
  • Neutral oil, for frying

For the dipping sauce:

  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • A sprinkle of sesame seeds
  • A few slices of green onion or chili, optional

Vegetarian version: skip the seafood and load up on extra green onions, along with some shredded carrot or zucchini for texture.

Let’s Cook

Make the batter. Whisk together the flour, pancake mix, egg, water, and a pinch of salt until smooth. It should be a bit thinner than pancake batter — closer to crepe consistency.

Prep the pan. Heat a good amount of oil in a wide pan over medium-high heat. More oil than you think — it’s part of what makes the edges crispy.

Lay the green onions first. Arrange a layer of green onions across the pan like a bed, then scatter the seafood over top.

Pour the batter over. Pour the batter over everything, letting it settle into an even layer that holds the green onions and seafood in place.

Cook until golden. Let it cook for several minutes without moving it, until the bottom turns golden and crispy. Flip carefully (a large plate can help here) and cook the other side the same way.

Slice and serve. Cut into wedges and serve hot with the dipping sauce on the side.

A Few Tips

  • Don’t be shy with the oil — a dry pan makes a soggy pancake, not a crispy one.
  • Keep the batter cold; it helps with crispiness.
  • Resist the urge to flip too early — wait until the edges look set and golden.
  • If you don’t have fresh seafood, frozen seafood mix works fine, just pat it dry first.

Quick FAQ

Can I make it without seafood? Definitely — a vegetable-only version (called pa-jeon without the “haemul”) is just as popular and equally good.

What do I serve it with? Traditionally with makgeolli (Korean rice wine), but it also works great as a shared appetizer with any meal.

Leftovers

Keeps in the fridge for about 2 days, though it loses some crispiness. Reheat in a dry pan over medium heat to bring some of the crunch back — the microwave will leave it soft and a bit soggy.

Label: Korean Recipes

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