Crispy Korean Seafood Pancake: How to Make Haemul Pajeon at Home

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A golden-brown Haemul Pajeon, or Korean seafood pancake, on a white plate.

Haemul Pajeon(Photo by AMANDA LIM on pexels)

Learn how to make restaurant-style, crispy Korean seafood scallion pancakes—and a perfect dipping sauce—right in your own kitchen. Haemul Pajeon is savory, effortless, and ideal for sharing.

What Is Haemul Pajeon?

Haemul Pajeon (해물파전) is a beloved Korean savory pancake made with scallions and an assortment of seafood, such as shrimp, squid, clams, or mussels. The name itself reveals the heart of the dish: haemul (해물) means seafood, and pajeon (파전) refers to green onion pancake. The prominent scallion (pa) is a defining ingredient, giving the pancake its signature flavor and aroma.

Often ordered as an appetizer or shared among friends, this pancake's golden, crispy edges and tender interior make it a go-to item at Korean restaurants—and it pairs beautifully with makgeolli (Korean rice wine).

Why You’ll Love It

  • Crispy & Flavorful: A thin batter with cold water and starch creates a pancake that’s crispy yet chewy, filled with savory seafood and fragrant scallions.
  • Flexible & Rich in Seafood: Use fresh seafood like oysters, clams, shrimp—or even frozen seafood mixes—for convenience. The result is briny, savory, and umami-packed.
  • Great for Sharing: Traditionally enjoyed as a communal dish, it’s perfect for gatherings, rainy days, or sharing over drinks with friends.

Ingredients You'll Need (Serves 2–3)

  • Dry Ingredients:
    • ½ cup all-purpose flour
    • 1 tbsp potato starch (for extra crunch)
    • ½ tsp kosher salt, pinch of black pepper
  • Wet Ingredients:
    • ¾ cup cold stock (anchovy kelp, chicken, or vegetable) or water
  • Add-ins:
    • 2 tbsp vegetable oil (for the pan)
    • 12 scallions (trimmed; about 20 cm long)
    • 4–5 oz seafood (shrimp, squid, clams; chopped)
    • 1 beaten egg (optional)
  • Dipping Sauce:
    • 2 tbsp soy sauce
    • 1 tbsp vinegar (white or apple cider)
    • ½ tsp gochugaru (Korean red pepper flakes)
    • 1 green onion, chopped
    • 1 tsp toasted sesame seeds

Step-by-Step Instructions

  1. Prep the Sauce
    Combine all dipping sauce ingredients in a small bowl and set aside.
  2. Make the Batter
    Mix flour, potato starch, salt, and pepper. Add cold stock and whisk until smooth and slightly runny.
  3. Assemble
    Add scallions and seafood to the batter, mixing lightly.
  4. Cook
    Heat a non-stick pan over medium-high and add oil. Pour batter to spread thinly. Cook until edges are golden brown, about 3–4 minutes.
  5. Flip Carefully
    Use a wide spatula to flip once. Cook the other side until crisp and golden.
  6. Serve
    Cut into wedges, serve hot with dipping sauce.

Tips for Perfect Results

  • Keep batter cold: Cold water or even soda water helps create extra crispiness.
  • Use generous oil: Don’t skimp on oil for a golden crust.
  • Drain ingredients well to avoid sogginess.
  • Skip flipping trickiness: Don’t toss the pancake—use a large spatula for controlled flipping.

Serving Suggestions

  • Pair with makgeolli, kimchi, or light banchan for a balanced meal.
  • Enjoy it on a rainy day—it's comfort food at its best.

Final Thoughts

Easy to make yet bursting with flavor, crispy haemul pajeon is a delightful treat whether you enjoy it alone or share with friends. Armed with this recipe, some simple ingredients, and a hot pan, you can bring the taste of Korean comfort food into your home.

Have you tried making pajeon before? What’s your favorite seafood mix to use?

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