📝 About This Recipe
Haemul-pajeon is a beloved Korean classic, a savory pancake that celebrates the marriage of sweet, tender scallions and a briny medley of fresh seafood. Originating as a popular street food and rainy-day comfort snack, it is prized for its contrasting textures—a shatteringly crisp exterior giving way to a soft, succulent center. This recipe delivers an authentic experience, balancing the earthy fragrance of toasted batter with the vibrant snap of ocean-fresh ingredients.
🥗 Ingredients
The Pancake Batter
- 1 cup Korean pancake mix (Buchim-garu) (contains seasonings like garlic and onion powder)
- 3/4 cup Ice-cold water (essential for a crispy texture)
- 2 tablespoons Cornstarch or potato starch (adds extra crunch)
- 1 large Egg (lightly beaten; to be drizzled on top)
The Seafood and Aromatics
- 1 bunch Scallions (Green Onions) (trimmed to fit your skillet; about 10-12 stalks)
- 1.5 cups Assorted seafood mix (shrimp, squid, clams, and mussels; thawed and patted dry)
- 1 piece Red chili pepper (thinly sliced on a diagonal for heat and color)
- 4-5 tablespoons Neutral oil (grapeseed, canola, or vegetable oil)
Yangnyeomjang (Dipping Sauce)
- 2 tablespoons Soy sauce (regular or low-sodium)
- 1 tablespoon Rice vinegar (provides a bright tang)
- 1/2 teaspoon Sugar or honey (to balance the salt)
- 1/2 teaspoon Gochugaru (Korean chili flakes) (optional for a hint of spice)
- 1 teaspoon Toasted sesame seeds (for nuttiness)
👨🍳 Instructions
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1
Prepare the seafood by rinsing it under cold water. If using large shrimp or squid, chop them into bite-sized pieces (about 1/2 inch) so they cook evenly. Pat thoroughly dry with paper towels to prevent a soggy pancake.
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2
In a small bowl, whisk together the soy sauce, rice vinegar, sugar, Gochugaru, and sesame seeds. Set this dipping sauce aside to let the flavors meld.
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3
Trim the roots of the scallions. Cut them to a length that fits comfortably inside your 10-inch or 12-inch non-stick skillet.
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4
In a medium mixing bowl, combine the Korean pancake mix and cornstarch. Slowly pour in the ice-cold water while whisking gently. Do not overmix; a few small lumps are perfectly fine and help with the texture.
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5
Heat a large non-stick skillet over medium-high heat and add 2-3 tablespoons of oil. Swirl to coat the entire surface. The oil must be shimmering hot before you begin.
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6
Lay the scallions in the pan in a single, tight layer, all facing the same direction to form a flat bed.
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7
Pour about 2/3 of the batter evenly over the scallions. Use a spatula to spread it into the crevices so the scallions are bound together.
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8
Quickly distribute the seafood mix and the sliced red chilies over the top of the batter.
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9
Drizzle the remaining batter over the seafood to help 'anchor' the toppings to the pancake.
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10
Pour the lightly beaten egg over the top of the pancake. This adds a beautiful golden color and a rich, custardy layer.
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11
Cook for 4-5 minutes. Use your spatula to press down firmly on the pancake, ensuring the bottom becomes deeply golden and crispy.
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12
Carefully flip the pancake. If you aren't confident with a mid-air flip, slide the pancake onto a large plate, cover with the skillet, and invert it back in. Add another tablespoon of oil around the edges.
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13
Cook the second side for another 3-4 minutes, pressing down occasionally, until the seafood is cooked through and the bottom is crispy.
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14
Slide the pancake onto a cutting board or serving plate. Slice into squares or wedges while hot.
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15
Serve immediately with the prepared dipping sauce on the side.
💡 Chef's Tips
Use ice-cold water (or even sparkling water) for the batter; the temperature shock against the hot oil creates a much crispier crust. Don't be shy with the oil! Authentic Pajeon is almost shallow-fried to achieve that signature golden crunch. Dry your seafood and scallions meticulously. Excess moisture is the enemy of a crispy pancake and will cause the batter to steam rather than fry. If you can't find Korean pancake mix, substitute with all-purpose flour seasoned with 1/2 tsp salt, 1/4 tsp garlic powder, and 1/4 tsp onion powder. Press down firmly with a spatula throughout the cooking process to ensure even heat distribution and a compact, crispy texture.
🍽️ Serving Suggestions
Pair with a chilled glass of Makgeolli (Korean rice wine) for the most traditional and refreshing experience. Serve alongside a bowl of Baechu-kimchi (napa cabbage kimchi) to cut through the richness of the fried pancake. Add a side of pickled onions and jalapeños (Jangajji) for a crunchy, acidic contrast. This dish works wonderfully as a shared appetizer or a light main course during a rainy evening.