koreanpancakeseafoodpescatarianscallionpan-friedquick dinner

Haemul Pajeon

Name: Haemul Pajeon
Prep time: 15 min
Cook time: 14 min
Total time: 30 min
Yield: 2
Cuisine: Korean
Ingredients: 90 g plain flour; 30 g rice flour; 3 g fine sea salt; 120 ml cold water; 1 large egg; 10 ml soy sauce; 5 ml sesame oil; 100 g raw shrimp, peeled and deveined; 100 g squid tubes or cleaned squid bodies; 120 g spring onions; 10 g red chili, thinly sliced; 30 ml neutral oil; 30 ml soy sauce; 20 ml rice vinegar; 10 ml water; 5 ml sesame oil; 4 g toasted sesame seeds; 10 g spring onion, finely sliced

Haemul Pajeon is a crisp-edged Korean pancake packed with sweet spring onions, tender squid, and juicy shrimp. The inside stays savory and moist while the outside browns to a satisfying crunch, especially when dipped into a sharp soy-vinegar sauce.

30 min

2 servings

495 kcal

Korean

Ingredients

Pancake batter

90 gplain flour
30 grice flour
3 gfine sea salt
120 mlcold water
1 largeegg
10 mlsoy sauce
5 mlsesame oil

Seafood and scallions

100 graw shrimp, peeled and deveined
100 gsquid tubes or cleaned squid bodies
120 gspring onions
10 gred chili, thinly sliced

For frying

30 mlneutral oil

Dipping sauce

30 mlsoy sauce
20 mlrice vinegar
10 mlwater
5 mlsesame oil
4 gtoasted sesame seeds
10 gspring onion, finely sliced

Instructions

1
Prepare all ingredients first for fast cooking: slice the shrimp into bite-size pieces, cut the squid into thin 1 cm rings or strips, trim the spring onions and cut them into lengths about 10-12 cm, and slice the chili. Pat the seafood dry well so it sears into the batter rather than steaming.
2
Make the dipping sauce by stirring together the soy sauce, rice vinegar, water, sesame oil, sesame seeds, and sliced spring onion in a small bowl. Set aside so the flavors meld while you cook.
3
In a mixing bowl, whisk the plain flour, rice flour, and salt. Add the cold water, egg, soy sauce, and sesame oil, then whisk just until smooth. Do not overmix; a lightly mixed batter helps keep the pancake crisp rather than tough.
4
Heat a 24-26 cm nonstick or well-seasoned frying pan over medium-high heat until hot, then add half of the neutral oil. When the oil shimmers, arrange about two-thirds of the spring onions in the pan in a loose layer. This gives the pancake its classic scallion-forward structure.
5
Pour the batter evenly over the spring onions, then scatter the shrimp, squid, remaining spring onions, and chili on top. Press lightly with a spatula so the seafood adheres. Cook for 3-4 minutes, rotating the pan occasionally, until the underside is deep golden and the edges look set.
6
Drizzle in the remaining oil around the edges. Flip the pancake carefully in one confident motion or by sliding it onto a plate and inverting it back into the pan. Cook the second side for 3-4 minutes until crisp, browned, and the shrimp is opaque and the squid just tender. If needed, lower the heat slightly to prevent scorching before the center cooks through.
7
Transfer to a board and rest for 1 minute so the crust stays crisp when cut. Slice into wedges or squares and serve immediately with the dipping sauce alongside.

Nutrition per serving

495 kcal

Calories

31g

Protein

39g

Carbs

23g

Fat

Fiber

Notes

•Cold water and rice flour help produce a lighter, crisper pajeon.
•Patting the seafood dry is important; excess moisture softens the pancake.
•For the best crust, avoid crowding the pan and keep the heat at medium-high rather than low.
•If your pan is smaller than 24 cm, make two smaller pancakes for easier flipping and better crispness.

Background

Pajeon is a beloved Korean savory pancake centered on pa, or scallions, and is commonly enjoyed as a snack, appetizer, or anju with drinks. Haemul pajeon is the seafood-rich variation, especially popular in Korea's coastal regions where fresh shellfish and squid are abundant. Its crisp edges and tender interior have made it a classic comfort dish both at home and in casual restaurants.

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