Haemul Pajeon(해물파전) Recipe


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)

Ingredients for Korean seafood pancake with green onions and mixed seafood


  • 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 2 tablespoons of neutral oil in a 12-inch (30 cm) skillet over medium-high heat. If using a 10-inch (25 cm) skillet, divide the scallions, seafood, and batter to make two thinner pancakes. Add fresh oil before cooking the second pancake.

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.

Pouring batter over green onions and seafood in a pan to make Korean pajeon


Cook until golden. Once the batter is in the pan, reduce the heat to medium. Cook the first side for about 4–6 minutes, until the edges are set and the underside is golden.

Flip with a wide spatula. If the pan looks dry, drizzle a little more oil around the edge. Cook the second side for about 3–5 minutes, until golden and the center is set with no wet batter. If the outside browns too quickly, lower the heat and give the center more time to cook. If using raw seafood, cook it through to 145°F (63°C).

Flipping a golden crispy Korean seafood pancake in a frying pan


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

Dipping a wedge of Korean seafood pancake into soy dipping sauce


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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