Crispy, Savory Korean Pancake with Seafood and Green Onions

Haemul Pajeon (해물파전) is a classic Korean savory pancake made with fresh green onions, seafood, and a light, crispy batter. The outside becomes beautifully golden and crispy while the inside stays soft and flavorful.

It is especially delicious when served hot with a simple soy dipping sauce. Perfect as an appetizer, a shared dish, or a light Korean meal.

Ingredients (2–3 servings)

For the Pancake

• 150 g mixed seafood, such as squid, shrimp, and mussels
• 100 g Korean green onions (scallions), cut into 5–7 cm pieces
• 1/2 small onion, thinly sliced
• 1/2 small carrot, cut into thin strips
• 1 green chili, thinly sliced (optional)
• 1 egg
• 100 g all-purpose flour
• 30 g rice flour
• 180 ml ice-cold water
• 1/2 tsp salt
• 2–3 tbsp vegetable oil, for frying

For the Dipping Sauce

• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp sugar
• 1/2 tsp gochugaru (Korean chili flakes)
• 1 tsp chopped green onion

Instructions

1. Prepare the Seafood

Clean the seafood and cut the squid into bite-sized pieces. If using shrimp, remove the shells and devein them.

Pat the seafood dry with paper towels. Removing excess moisture helps the pancake become crispier when frying.

2. Prepare the Batter

In a large bowl, combine:

• 100 g all-purpose flour
• 30 g rice flour
• 1/2 tsp salt
• 180 ml ice-cold water

Mix gently until just combined.

Do not overmix the batter. A few small lumps are perfectly fine and will help keep the pancake light and crispy.

3. Add the Vegetables

Add the green onions, onion, carrot, and sliced chili to the batter.

Gently mix until the vegetables are evenly coated.

4. Heat the Pan

Heat a large frying pan over medium-high heat and add 2–3 tablespoons of vegetable oil.

The pan should be hot enough that the batter begins to sizzle immediately when it touches the surface.

5. Build the Pancake

Spread the green onions and vegetables evenly across the pan.

Place the seafood on top and gently press it into the vegetables.

Pour a thin layer of the remaining batter over the top.

Finally, beat the egg and drizzle it evenly over the pancake.

6. Fry Until Golden and Crispy

Cook for about 3–4 minutes, until the bottom is golden brown and crispy.

Carefully flip the pancake and add a little more oil around the edges if necessary.

Cook for another 3–4 minutes until both sides are beautifully golden brown and the seafood is fully cooked.

For extra crispiness, gently press the pancake with a spatula while cooking.

7. Serve

Transfer the Haemul Pajeon to a plate and cut it into bite-sized pieces.

Serve immediately while it is still hot and crispy with the soy dipping sauce.

Simple Dipping Sauce

Mix together:

• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp sugar
• 1/2 tsp gochugaru
• 1 tsp chopped green onion

Stir well and serve alongside the pancake.

Tips for the Perfect Haemul Pajeon

Use ice-cold water.
Cold batter helps create a lighter and crispier texture.

Don’t use too much batter.
The vegetables and seafood should be the main ingredients. A thin layer of batter is enough to hold everything together.

Use plenty of oil.
A generous amount of oil helps create the crispy edges that make Korean pancakes so delicious.

Keep the heat fairly high.
If the pan isn’t hot enough, the pancake will absorb too much oil and become soft rather than crispy.

Flip only once if possible.
Let the first side become properly golden and firm before flipping.

A Little Korean Tip 🇰🇷

Haemul Pajeon is best enjoyed straight from the pan. The contrast between the crispy edges, tender seafood, and fragrant green onions is what makes this Korean pancake so special.

For an even more traditional experience, serve it with makgeolli, a Korean rice wine, and enjoy it as a shared dish with friends and family.