Haemul Pajeon is a savory Korean scallion pancakes made with seafood. Learn how to make this delicious Korean snack or appetizer extra crispy at home with this easy recipe and cooking tips. This pajeon can taste just as delicious as what you’d find in a Korean restaurant, if not better.

Crispy haemul pajeon and dipping sauce.

Pajeon is a popular Korean savory pancake made with scallion as its main ingredient. The word “pa” translates to scallion, while “jeon” refers to a variety of pan-fried, battered dishes.

Among the many variations, the seafood (haemul) version stands out, leading to its specific name, haemul pajeon (해물파전).

You just mix the scallions with a simple batter, spread it thin in a pan with some oil, and cook it until it’s golden and crispy. It’s really tasty with its inviting aroma spreading around.

Just thinking about haemul pajeon is enough to make your mouth water.

Korean scallion pancake with seafood, haemul pajeon served with dipping sauce.

Jeon (Korean pancakes)

Korean cuisine offers a wide range of tasty appetizers and snacks. One of the must-try types is Jeon (전) or Buchimgae (부침개), which translates to pancakes.

The Haemul Pajeon recipe is among the most sought-after. Beyond seafood, there’s a whole world of vegetable-based jeon to explore, from spinach pancake to potato pancake. For more pancake ideas, check out my collection of Korean pancake recipes.

It’s easy to mix up Korean scallion pancakes with Chinese scallion pancakes. The Chinese version is crispy and layered, almost like flatbread, and filled with green onions. On the other hand, Korean scallion pancakes, known as pajeon, are thicker and softer with crispy edges. They often contain seafood and are made from a batter.

Korean Nostalgic Food: On rainy days in Korea, there’s a fun tale about a mischievous frog that many remember. As kids, we’d enjoy our Pajeon, with its sizzle sounding like raindrops, while listening to this story. So, for many, the sound of rain, a warm Pajeon, and the frog tale are deeply connected in our memories.

A pair of chopsticks picking up a piece of crispy haemul pajeon .

Making Korean Pancake Batter

For savory Korean pancakes, we use a simple batter made mostly from flour and water.

Many people buy a ready-made pancake mix, known in Korea as buchim garu (부침가루), which is a common item in their kitchens. This mix, which is already seasoned, usually has wheat flour, corn starch, rice flour, and sometimes baking powder to help it rise.

Sometimes, to get a crunchier texture, people mix this pancake mix with a frying mix called twuigim garu (튀김가루), which has more rice flour and baking powder. But mixing these can make the pancakes not as crispy as expected and a bit too salty.

In my pajeon recipe, I’ll show you how to make your own Korean pancake mix that’s perfect for haemul pajeon. Plus, I’ll give you helpful tips to make your pancakes extra crispy.

My Best Tips for Extra Crispy Pajeon

Batter Basics

The heart of the Korean pancake lies in its batter. While many resort to ready-made Korean pancake mix (buchimgaru, 부침가루), it can sometimes lead to a flavor imbalance. If you’re aiming for an ideal sodium level, especially when serving with dipping sauce, go homemade!

With just four staples – plain flour, cornstarch, fish sauce, and carbonated water – you can churn out a Pajeon that’s the right blend of crispy and flavorful.

Why Carbonated Water?

Carbonated water lends the batter a light, crispy touch. The carbon dioxide in it forms minuscule bubbles in the batter, offering an airy texture while ensuring an even coating on the food.

Oil Is Essential

A generous amount of oil is the secret to that desired crispy texture. While it’s not deep-frying, ensure the pan has ample oil. As you pour the batter, ensure the edges get their share of oil too.

Choosing Scallions

Pick slimmer Scallions as they are more tender. If you’re a scallion enthusiast, my Pa Kimchi (Korean green onion kimchi) recipe is worth checking out.

Fresh Seafood For Authenticity

While you can opt for frozen seafood, nothing beats the taste of fresh ingredients. However, if seafood isn’t your thing, can always omit it.

Temperature

The cooking temperature for Korean pancake can vary based on the type of heat source and pan used. It’s important to adjust the heat level accordingly to avoid burning or having a soggy pancake due to excessive oil absorption. Finding the right balance of heat and timing is crucial for a perfect, crispy Korean pancake.

Make Dipping Sauce First

For the best experience, it’s recommended to serve pajeon immediately after frying. To avoid any delay, it’s a good idea to prepare the dipping sauce beforehand so that it’s ready to go when the pancake is done cooking.

Recipe Ingredients

Ingredients for making haemul pajeon, Korean seafood scallion pancake recipe.
  • Scallion: Choose slimmer scallions for better results.
  • Seafood mix (fresh or frozen): A combination of squid, shrimp, mussels, oysters, and clams work well together. Omit seafood for plain pajeon.
  • Egg: Required for binding the seafood to the scallions.
  • Fresh red chili: Add for extra spice.
  • Oil: Use a generous amount for a crispy texture.

For Homemade batter:

  • All-purpose flour: The base ingredient for the batter.
  • Cornstarch: Helps to create a light and crispy texture.
  • Fish sauce: Adds a layer of flavor and brings out the umami taste in the batter.
  • Carbonated water (or sparkling water): Creates tiny bubbles in the batter for a light and airy texture.

Dipping sauce:

  • Soy sauce: Provides a savory and salty flavor.
  • Rice wine vinegar or white vinegar: Adds acidity and tanginess to the sauce.
  • Water: Helps to balance out the flavors.
  • Onion: Adds sweetness and depth to the sauce.
  • Fresh red chili (optional): Adds extra heat and flavor to the sauce.

How to make Haemul Pajeon (Seafood Scallion Pancake)

Make Dipping Sauce First

Prepare the dipping sauce by mixing all the ingredients together in a small bowl. Set aside.

Prep Scallions

Trim the scallions to fit nicely in your skillet and set them aside. I recommend using a 10-11 inch heavy skillet for the best result.

Make Pancake Batter

In a rectangular pan, whisk together the flour, cornstarch, and fish sauce. Pour in the carbonated water and mix until well combined. Lightly coat half of the scallions with the batter.

Combine Scallions with Pancake Batter

Heat 2 tablespoons of oil in a skillet over medium heat. Place the battered scallions evenly on the hot skillet without overlapping.

Spoon a small amount of batter to fill any gaps between the scallions. Avoid making the pancake too thick. Let it cook for 1 minute.

Cook Scallion Pancakes

Arrange seafood (if using):

Sprinkle half of the seafood mix evenly over the scallion pancake. Drizzle a beaten egg over the seafood and dot with fresh red chili evenly.

Fry the pancake:

Let the pancake sear on the bottom until it becomes golden brown and crispy when you lift up the edge with a spatula, about 2-3 minutes. Adjust the heat so that it doesn’t burn the bottom of pancake.

Flip to remove:

Using a large spatula (or two if needed), carefully turn the pancake to the other side. Watch out for any oil splashes. Drizzle more oil around the edges of the pancake. Reduce the heat level if the pajeon seems to darken too fast.

To remove the pancake from the skillet, you can either use a large dish or a spatula.

  1. For the first method, place the top side of a dish facing toward the pancake in the skillet, then turn the skillet over to reveal the right side of the pancake. Slide the pancake onto a cutting board and cut it into serving-size pieces.
  2. For the second method, remove the pancake carefully with a spatula and place it directly on a cutting board. Slice it into desired sizes.
Seafood scallion pancake sliced into serving pieces using a pizza cutter.

What to Eat with Pajeon

For the best experience, it’s recommended to serve the pajeon immediately after frying, so you can enjoy the irresistible combination of savory flavor and crispy texture with every bite. Be sure to serve it alongside the pajeon dipping sauce to enhance the overall taste.

I recommend enjoying it with a glass of makgeolli, Korean rice wine, especially on a rainy day. This combination is popular in Korea, and it’s definitely worth trying.

Pajeon with seafood is cut into slices and served with dipping sauce.

Extra Crispy Haemul Pajeon (Seafood Scallion Pancake)

Make Pajeon, Korean scallion pancakes filled with seafood (haemul), at home with this easy recipe. Follow our cooking tips for that extra crispiness.
5 from 2 ratings

Recipe Video

Ingredients

Pajeon Dipping sauce

  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar, or white vinegar
  • 1 tbsp water
  • 2 tbsp chopped onion
  • 1 tbsp chopped red chili, optional

Scallion Pancake

  • 2 bunches scallions
  • 1 cup (120 g) all-purpose flour
  • 2 tbsp cornstarch
  • 1 cup (240 ml) carbonated water, chilled
  • 1 tsp fish sauce
  • 5 tbsp oil, divided, and use more as needed
  • 1 1/2 cup (360 ml) mixed seafood (shrimp, squid, and mussel), fresh or frozen (thaw first if frozen)
  • 2 eggs, slightly beaten
  • 2 fresh red chili, sliced, optional

Equipment

  • 10-inch carbon steel pan or cast iron skillet

Instructions 

Make Pajeon dipping sauce

  • To make dipping sauce, prepare the dipping sauce by mixing all the ingredients together in a bowl. Set aside.

To make Pajeon

  • Trim the scallions to fit nicely in your skillet and set them aside. I recommend using a 10-11 inch heavy skillet for the best result.
  • In a rectangular pan, whisk together the flour, cornstarch, and fish sauce. Pour in the carbonated water and mix until well combined.
  • Heat 2 tablespoons of oil in a skillet over medium heat. Lightly coat half of the scallions with the batter and place them evenly on the hot skillet without overlapping. Spoon a small amount of batter to fill any gaps between the scallions. Avoid making the pancake too thick. Let it cook for 1 minute.
  • Sprinkle half of the seafood mix evenly over the scallion pancake. Drizzle a half of beaten egg over the seafood and dot with some fresh red chili evenly. Let the pancake sear on the bottom until it becomes golden brown and crispy when you lift up the edge with a spatula, about 2-3 minutes. Adjust the heat so that the bottom of pancake doesn't burn.
  • Using a large spatula (or two if needed), carefully turn the pancake to the other side. Watch out for any oil splashes. Drizzle more oil around the edges of the pancake. Adjust the heat level if needed.
  • Remove the pancake from the skillet, you can either use a large dish or a spatula. Repeat the process to make the next batch of pajeon.
  • Serve the pajeon immediately after frying. Cut it into serving-size pieces and serve it alongside the pajeon dipping sauce.

Notes

To remove the pajeon from the skillet, you can either use a large dish or a spatula:
For the first method, place the top side of a dish facing toward the pancake in the skillet, then turn the skillet over to reveal the right side of the pancake.
For the second method, remove the pancake carefully with a spatula and place it directly on a cutting board.
Calories: 481kcal, Carbohydrates: 55g, Protein: 24g, Fat: 18g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 82mg, Sodium: 1469mg, Potassium: 243mg, Fiber: 3g, Sugar: 2g, Vitamin A: 489IU, Vitamin C: 40mg, Calcium: 40mg, Iron: 4mg
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