Name: Haemul Pajeon (Seafood Scallion Pancake) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Korean
Ingredients: 1-1/2 to 2 cups assorted seafood (squid, shrimp, mussels, oysters, clams, cut into bite-sized pieces); 1 or 2 bunches scallions; 1 red chili pepper (optional); 1 tablespoon chopped scallion (optional); 1 tablespoon diced onion (optional); 1 cup Korean pancake mix (buchim garu) or all-purpose flour or gluten-free flour with 1/2 teaspoon salt; 3/4 cup icy cold water (plus extra as needed); 1 tablespoon sesame oil; 1 tablespoon soy sauce; 2 to 3 teaspoons vinegar; 1 tablespoon water; Pinch of black pepper; Pinch of gochugaru (Korean red chili pepper flakes); 1/2 teaspoon sugar (optional); 1 egg, lightly beaten (optional); Vegetable oil, 5-7 tablespoons for frying

Jump to Recipe· 3.8 from 82 reviews

If you’ve ever found yourself craving something crispy, savory, and bursting with ocean-fresh flavors, then this Haemul Pajeon (Seafood Scallion Pancake) Recipe will absolutely steal your heart. Imagine tender morsels of squid, shrimp, and mussels mingling with the vibrant crunch of scallions, all encased in a perfectly golden, crispy pancake that’s as delightful to the eyes as it is to the palate. This Korean classic isn’t just a dish – it’s a celebration of textures and tastes that comes together in a simple, satisfying way you’ll want to share again and again.

Ingredients You’ll Need

The image shows a black cast iron pan filled with a cooking scene. The bottom layer is a smooth, light yellow batter spread evenly across the pan. On top of the batter, there are bright green, long stalks of vegetables neatly arranged in lines from one side of the pan to the other. Scattered among the green stalks are small pieces of light beige seafood. A spoon is pouring a creamy white sauce over the seafood and vegetables, creating a glossy texture on the top layer. The pan rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The magic behind an authentic Haemul Pajeon lies in its straightforward but essential ingredients. Each component plays a big role: the seafood offers a briny sweetness, scallions contribute their fresh, oniony bite, and the batter creates that crispy, golden exterior that makes every bite unforgettable.

Assorted seafood (1-1/2 to 2 cups): A mix of squid, shrimp, mussels, oysters, and clams cut into bite-sized pieces for a delightful medley of flavors and textures.
Sesame oil (1 tablespoon): Adds a nutty aroma that perfectly complements the seafood and scallions.
Scallions (1 or 2 bunches): The star vegetable that provides a vibrant, fresh crunch with every forkful.
Red chili pepper (1, optional): Adds just a slight kick and a pop of color to make your pancake visually stunning.
Egg (1, lightly beaten, optional): Helps bind and enrich the pancake, adding a silky texture.
Korean pancake mix or buchim garu (1 cup): The secret to the perfect pancake, or substitute with all-purpose flour or gluten-free flour plus 1/2 teaspoon salt for a homemade touch.
Soy sauce (1 tablespoon): For savory depth in the dipping sauce or batter blend.
Vinegar (2 to 3 teaspoons): Brings a bright tang that balances the rich pancake.
Water (1 tablespoon): Helps create the ideal batter consistency.
Black pepper (pinch): Adds subtle warmth and seasoning.
Gochugaru (pinch, Korean red chili flakes): Provides gentle heat and authentic flavor.
Sugar (1/2 teaspoon, optional): A touch of sweetness that complements the savory elements.
Chopped scallion (1 tablespoon, optional): For extra freshness and garnish.
Diced onion (1 tablespoon, optional): Adds sweetness and texture variation.

How to Make Haemul Pajeon (Seafood Scallion Pancake) Recipe

Step 1: Prepare Your Ingredients

Start by carefully preparing the seafood and scallions to ensure your pancake comes out perfectly textured. Make sure to drain any excess water from the seafood and scallions to avoid sogginess. Cut the scallions in half crosswise and slice the white parts lengthwise if they are thick. Toss the seafood with the sesame oil to infuse that lovely nutty flavor right from the start.

Step 2: Make the Batter

In a large mixing bowl, combine the Korean pancake mix with about 3/4 cup of icy cold water. Add the water gradually until the batter reaches a consistency that’s thinner than a Western pancake but thicker than a crepe. This balance is key for a crispy pajeon. Then fold half of your prepared seafood into the batter to distribute the flavors evenly.

Step 3: Cook the Pancake Base

Heat 3 to 4 tablespoons of vegetable oil in a non-stick pan over medium-high heat. Ladle half of the batter-seafood mixture into the pan, spreading it evenly into a thin, round pancake shape. Allow the edges to crisp up while the center cooks through.

Step 4: Add Scallions and Remaining Seafood

Layer the scallions in a single even layer on top of the batter, gently pressing them into the surface. Add the remaining seafood and a few slices of red chili if using. This layering technique creates a pancake that looks as good as it tastes, with scallions peeking through every bite.

Step 5: Finish Cooking with the Egg

If you’ve chosen to use the egg, spoon half of the lightly beaten egg over the pancake at this point. Let it cook until the bottom is a beautiful golden brown, around 3 to 4 minutes. Lower the heat to medium if it starts to brown too quickly, ensuring the pancake cooks evenly inside.

Step 6: Flip and Crisp the Other Side

Carefully flip the pancake, adding a bit more oil around the edges to keep it crispy. Cook for another 3 to 4 minutes until golden and cooked through. Repeat the entire process for the second pancake with the remaining ingredients.

Step 7: Optional Mixing Method

For a quicker approach, you can cut the scallions into shorter lengths (2 to 3 inches) and mix all ingredients, except the egg, into the batter. Ladle the mixture into the pan and follow the same cooking instructions starting from step 5 for pan-frying. Both methods yield delicious results!

How to Serve Haemul Pajeon (Seafood Scallion Pancake) Recipe

A round savory pancake sits on a white ceramic plate with a slight dark edging, showing three clear layers: a golden-brown crispy outer layer, a middle layer with bright green pieces of vegetable, and a bottom layer that is slightly lighter golden with some charred spots. The pancake has some small pieces of white seafood and thin slices of red and green peppers scattered through it. The surface beneath the plate is a white marbled texture, softly blurred. Behind the plate, there are other blurred dishes adding depth to the image. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your Haemul Pajeon, sprinkle freshly chopped scallions or a pinch of gochugaru over the top right before serving. This adds a burst of freshness and a subtle heat that balances the rich, savory pancake notes beautifully.

Side Dishes

Haemul Pajeon pairs wonderfully with a simple soy-vinegar dipping sauce enhanced with minced garlic and sesame seeds. To complete your meal, serve alongside kimchi or a fresh cucumber salad to introduce crisp acidity and crunch, rounding out the flavors and textures.

Creative Ways to Present

For a fun twist, cut the pancakes into bite-sized wedges and arrange them on a platter with small bowls of various dipping sauces like spicy mayo or ponzu. This makes an excellent appetizer or party snack that will impress your friends and family with its vibrant colors and irresistible aroma.

Make Ahead and Storage

Storing Leftovers

You can store any leftover Haemul Pajeon in an airtight container in the refrigerator for up to two days. To keep its texture intact, avoid stacking pancakes directly on top of each other unless separated by parchment paper.

Freezing

Freeze leftover pancakes by placing parchment paper between each one and storing them in a freezer-safe bag. They will keep well for up to one month, making them a convenient snack or meal component for busy days.

Reheating

Reheat frozen or refrigerated Haemul Pajeon in a non-stick pan over medium heat with a little oil to revive the crispiness. Avoid microwaving as it tends to make the pancake soggy and lose its signature crunch.

FAQs

Can I use frozen seafood for Haemul Pajeon?

Absolutely! Just make sure to thaw and pat the seafood dry thoroughly to prevent excess moisture from making the pancake soggy.

Is it necessary to use Korean pancake mix?

No, you can substitute with all-purpose or gluten-free flour mixed with a little salt, but the traditional pancake mix adds a unique texture that’s hard to replicate.

What if I don’t have sesame oil?

You can use vegetable oil instead, but sesame oil provides a distinctive nutty aroma that enhances the overall flavor.

Can Haemul Pajeon be made vegetarian?

Yes! Simply omit the seafood and increase the scallions and vegetables like zucchini or mushrooms for a delicious veggie version.

Why is my pancake not crispy?

Make sure your batter isn’t too thick and that you cook it over medium-high heat with enough oil. Also, draining the seafood and scallions well helps avoid sogginess.

Final Thoughts

Making Haemul Pajeon (Seafood Scallion Pancake) Recipe at home is such a joyful experience that delights your senses from start to finish. The blend of fresh seafood, the vibrant scallions, and the satisfying crispiness creates a dish you’ll find yourself craving again and again. Whether you’re looking for a fun dinner idea or an impressive appetizer, this recipe is sure to become a beloved staple. Give it a try, and watch the smiles multiply at your table!