Extra Crispy Haemul Pajeon (Seafood Scallion Pancake)

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.

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.

Jeon (Korean pancakes)

Korean cuisine offers many delicious appetizers, including various types of pancakes known as Jeon or Buchimgae. Haemul Pajeon, a seafood pancake, is especially popular. There are also many Korean pancake recipes to try, from yachaejeon (vegetable pancake) to gamja-jeon (potato pancake).

It’s easy to confuse Korean scallion pancakes with Chinese scallion pancakes. The Chinese version is crispy and layered, almost like flatbread, filled with green onions. Korean scallion pancakes, called pajeon, are thicker and softer with crispy edges, often including seafood and made from batter.

Recipe Ingredients

• 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.

Making Korean Pancake Batter from scratch

Many people use a ready-made pancake mix called buchim garu in Korea. To achieve a crunchier texture, some mix it with a frying mix known as twuigim garu. However, mixing these can sometimes result in pancakes that are less crispy and overly salty.

In my pajeon recipe, these 4 ingredients in the batter will get your extra crispy results.

• 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): The carbon dioxide in it forms minuscule bubbles in the batter, offering an airy texture while ensuring an even coating on the food.

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. 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. Remove the pancake from the skillet

Serving Suggestions

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.

Helpful Tips for Extra Crispy Pajeon

1. Batter basics: The key to a great Korean pancake is its batter. For the perfect blend of crispy and flavorful, use plain flour, cornstarch, fish sauce, and carbonated water instead of store-bought mix, especially when serving with dipping sauce.
2. 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.
3. 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.
4. Use fresh seafood: While you can choose frozen seafood, nothing beats the taste of fresh ingredients. However, if seafood isn’t your thing, can always omit it.
5. The cooking temperature for Korean pancakes should be adjusted based on your heat source and pan to prevent burning or sogginess from too much oil. Finding the right heat balance and timing is key for a perfect, crispy pancake.
6. Make dipping sauce first: For the best experience, serve pajeon immediately after frying. Prepare the dipping sauce beforehand to ensure it’s ready when the pancake is done.

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