Korean seafood pancakes

Haemul pajeon (해물파전) is a Korean street food style pancake that layers seafood and green onions into a thin crispy batter. It is one of the most popular jeon (Korean pan fried dishes) and a staple at Korean bars and restaurants, where it is served alongside cold beer or makgeolli (Korean rice wine). Unlike a Western pancake, this one is savory, flat, and packed with filling. If you enjoy my Chinese scallion pancakes or my easy egg and green onion crepe, this Korean version is a must try.

In Korea, there is a saying that rainy days call for pajeon and makgeolli. I first tried this at a Korean restaurant in Beijing where they cooked the pancakes on huge flat griddles right in front of you. The smell of sizzling green onions and seafood hitting the hot pan was unforgettable. Now I make these at home whenever I want something crispy and satisfying for my family.

I make my own batter from scratch with flour, cornstarch, and ice water so I can skip the store bought pancake mix and keep the ingredient list clean. The trick is layering the green onions first, then the batter, then the seafood, and finishing with a drizzle of beaten egg for extra crispiness. It comes together in less than 30 minutes which is great for busy days. Try it and let me know how it turns out.

Ingredients

Here is everything you need to make Korean seafood pancake at home. I keep it organized by the batter, the filling, and the dipping sauce so you can prep each part quickly.

Ingredients for making Korean seafood pancakes

Batter: I use all purpose flour and cornstarch with ice water to create a thin, runny batter that crisps up great when pan fried. A little garlic powder, salt, sugar, and white pepper season it so the pancake itself is flavorful.

Filling: I use a mix of shrimp, squid, and green onions as the filling. The green onions are the real star here, cut in half lengthwise and then halved again so they lay flat in the pan. I beat the egg separately and drizzle it on top during cooking for a crispier finish.

Dipping sauce: I mix light soy sauce with rice vinegar, a touch of sugar, minced garlic, and Chinese chili flakes for a tangy, slightly spicy dip. It cuts through the richness of the fried pancake perfectly.

How to make

1. Make the batter: Combine the flour, cornstarch, salt, sugar, garlic powder, and white pepper in a bowl. Slowly stir in the ice water until the batter is smooth and runny enough to just coat the back of a spoon. Add more water if it is still too thick.

Batter texture in a bowl

2. Mix the dipping sauce: Stir together the soy sauce, rice vinegar, water, sugar, minced garlic, and chili flakes until the sugar dissolves. Set aside.

3. Heat the pan and cook onions: Add oil to a large skillet over medium high heat and let it get hot. The oil should shimmer but not smoke. Spread a third of the green onions in a single even layer across the pan, forming a rectangle shape.

spread out green onion in the heated pan

4. Add the batter and seafood: Drizzle batter evenly over the green onions. Scatter a third of the seafood mix across the surface and drizzle a little more batter on top to hold everything together.

Adding another layer of batter to cover the seafood

5. Cook the first side: Reduce the heat to medium. Let the pancake cook undisturbed for about 1 minute. Then drizzle a third of the beaten egg over the top and spread it with a brush or spoon to form an even layer. Continue cooking for another 1 to 2 minutes until the bottom is golden brown and crisp.

drizzle a third of the beaten egg over the top

6. Flip the pancake: Use a large spatula (or 2 spatulas) to flip the pancake in one confident motion. Add a little more oil to the pan if needed. Press the pancake down with the spatula and cook until the other side is browned and the seafood is cooked through, another 2 to 4 minutes.

cooked Korean Seafood pancakes in a pan

7. Slice and repeat: Transfer the pancake to a cutting board and cut into squares or triangles. Repeat with the remaining ingredients to make 2 more pancakes.

8. Serve: Arrange the sliced pancakes on a plate and serve hot with the dipping sauce on the side.

Korean scallion pancakes

Cooking Tips

Keep the batter ice cold: I mix the batter right before cooking and keep the water in the fridge until I need it. If the batter warms up while you cook multiple pancakes, the later ones will not be as crispy. Some cooks even add a few ice cubes to the batter bowl to keep it cold.

Do not overcrowd the seafood: I spread the seafood pieces out in a single layer with space between them. Piling the seafood too thick makes the center soggy and hard to cook through. A thin, even layer gives you crispy edges and properly cooked shrimp and squid.

Use a nonstick pan or well seasoned cast iron: I get the best results with a large nonstick skillet because the pancake releases cleanly for flipping. Cast iron and carbon steel pan works too, but make sure it is well seasoned and generously oiled. Stainless steel tends to stick and tear the pancake apart.

Flip with confidence: I slide a large spatula under the entire pancake and flip it in one quick motion. Hesitating or going slowly causes the pancake to fold over on itself. If it breaks a little, that is okay. Just press it back together with the spatula and it will crisp up.

Press down after flipping: I use the spatula to press the pancake flat against the pan after flipping. This pushes out excess moisture and creates more surface contact with the hot oil, which means crispier results.

Serving Suggestions

My favorite way to eat Korean seafood pancake at home is as an appetizer with the tangy soy dipping sauce, a cold beer, and maybe some Chinese pickled cucumber on the side. On weeknights, I make 3 big pancakes and serve them as the main dish with garlic fried rice and a comforting shrimp wonton soup for a complete meal.

When I am hosting, I slice the pancakes into small triangles and place them on a platter as finger food. They pair perfectly with a spread of Korean dishes like my Korean Instant Pot short ribs or my japchae Korean Sweet Potato Noodles. I always make the dipping sauce ahead of time so the pancakes go straight from the pan to the table while they are hot and crispy. My family finishes every last piece so I highly recommend it!

Korean scallion pancakes closeup

Frequently Asked Questions

Why is my pancake not crispy?

The most common reason is the batter being too thick. I make sure my batter is very thin and runny so it creates a delicate, crispy layer instead of a thick, bready one. Using ice cold water and not overmixing the batter also help. Another cause is not enough oil in the pan.

Can I use store bought Korean pancake mix instead of homemade batter?

Yes, store bought buchimgaru (Korean pancake mix) works well and saves time. I skip the flour, cornstarch, salt, garlic powder, and white pepper and just follow the package directions for the water ratio. I still add the egg separately on top during cooking for extra crispiness.

How do I store and reheat leftover Korean seafood pancake?

I stack leftover pancake pieces between sheets of parchment paper and store them in an airtight container in the fridge for up to 2 days. I reheat them in a skillet over medium heat with a small drizzle of oil until crispy again. The air fryer at 375°F (190°C) for 3 to 4 minutes also works great.

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Recreate the authentic Korean seafood pancake in your kitchen with all the savory flavors, a soft interior, and a crispy outside that you will surely love!

Korean Seafood Pancake (Haemul Pajeon)

By Maggie Zhu
5 from 3 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 to 4 servings (3 pancakes)
Print
My Korean seafood pancake is crispy on the outside and tender inside, loaded with shrimp, squid, and green onions in a seasoned ice water batter. This savory appetizer is ready in just 25 minutes with a tangy soy dipping sauce on the side.

Ingredients 

  • 1 cup seafood mix (*Footnote 1)
  • 9 to 12 green onions , sliced in half lengthwise and cut in half (*Footnote 2)
  • 1 egg , beaten
  • 1/4 cup vegetable oil

Batter:

  • 1 cup all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon garlic powder (or 1 clove minced garlic)
  • 1/4 teaspoon white pepper (or black pepper)
  • 1 cup + 3 tablespoons ice water (*Footnote 3)

Dipping Sauce:

Instructions

  • Combine the dry ingredients of the batter in a medium-sized bowl. Slowly stir in the water and mix with a spatula until it forms a smooth, runny batter that can just coat the back of a spoon. Add a bit more water if the batter is still a bit thick and mix again.
  • Mix the dipping sauce ingredients until the sugar is dissolved. Set aside.
  • Heat 2 tablespoons of oil over medium-high heat in a large skillet until hot.
  • Add half of the green onions to the pan in a single even layer, forming a rectangle about 7” by 9” (18 cm by 23 cm).
  • Drizzle about 4 tablespoon of batter evenly over the green onions.
  • Spread 1/3 cup of seafood mix evenly across the pancake and drizzle another 2 to 4 tablespoons of batter evenly over the seafood.
  • Turn the heat to medium and allow the pancake to cook for 1 minute.
  • Add about a third of the beaten egg over the pancake and spread it with a brush or a spoon to form an even layer.
  • Cook the pancake for another 1 to 2 minutes, occasionally checking underneath, until it is browned and crisp.
  • In one fluid motion, flip the pancake using a spatula (or two spatulas). It may be necessary to add another tablespoon of oil to the pan.
  • Cook the pancake until the seafood side is browned and cooked through, another 2 to 4 minutes.
  • Turn the pancake out onto a cutting board and slice into 9 squares or 8 triangles.
  • Add more to the pan and repeat steps 4 through 11 to cook the remaining two pancakes.
  • Serve hot with the dipping sauce on the side as an appetizer or main.

Ingredient Substitution Guide

Notes

  1. If you are using frozen seafood mix, you need to thaw it before using. To measure frozen seafood mix, you will need to use a heaping cup. It will be about a cup after thawing.
  2. The number of green onions depends on their size. If the green onions are large (and come in 6 a batch at the grocery store), use 9. If they are smaller (8 in a batch), use up to 12.
  3. Depending on the brand of flour you use, you might need to slightly adjust the water ratio to form a thin, runny batter that could just coat the back of a spoon.

Nutrition

Serving: 1serving, Calories: 295kcal, Carbohydrates: 29.2g, Protein: 9.5g, Fat: 15.4g, Saturated Fat: 3.3g, Cholesterol: 70mg, Sodium: 694mg, Potassium: 177mg, Fiber: 2.1g, Sugar: 1.8g, Calcium: 60mg, Iron: 3mg

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