Crispy, Savory, Perfect: Korean Seafood Pancake (Haemul Pajeon)

Korean Seafood Pancake (Haemul Pajeon): A crispy, flavorful pancake loaded with seafood and green onions. Perfect as an appetizer, snack, or side dish, it’s irresistibly delicious and ready in just 20 minutes with easy-to-find ingredients!

This seafood pancake, known as 'Haemul Pajeon' in Korean, is a beloved savory treat in South Korea. Made with a simple batter filled with shrimp, squid, and green onions, it offers a delightful balance of flavors and textures.

The crispiness of the pancake makes it one of my go-to appetizers or side dishes at Korean restaurants. The combination of tender seafood and a crunchy exterior inspired me to create my own version at home.

I especially enjoy pairing this dish with a refreshing fizzy drink. In Korean cuisine, it's a tradition to savor this pancake with a cold beer, making it a perfect choice for casual dining or gatherings.

Ingredients & Substitutions

• Use a neutral oil with a high smoke point, such as avocado, sunflower, peanut, vegetable, or canola oil. Avoid using olive oil or strongly scented oils with a low smoke point.

Pancake Batter

• Green onions

• Jumbo shrimp: opt for the easy-peel, pre-deveined variety for added convenience!

• Raw squid rings (aka calamari rings): or substitute with lobster, octopus, mussels, clams, or scallops

• All-Purpose Flour: if you're gluten-free, substitute with a gluten-free baking flour.

• Potato starch: or substitute with cornstarch

• Baking powder: to help the pancake become extra crispy

• Garlic Powder

• Onion Powder

• Chicken bouillon powder adds depth of flavor to the pancake. For a gluten-free option, omit it or substitute with a gluten-free alternative.

• Salt

• Very cold water: avoid using room temperature or warm water

Dipping sauce

• Use regular soy sauce or substitute it with low-sodium or light soy sauce. For a gluten-free option, choose tamari, coconut aminos, or any gluten-free soy sauce you prefer.

• Rice vinegar: or substitute with white vinegar

• Sesame oil

• Green onions

Expert Tips:

• Thoroughly pat dry green onions and seafood with paper towels to prevent excess moisture, which can result in a soggy pancake.

• Use a large, non-stick pan to ensure the pancake doesn’t stick.

• Don’t skimp on oil—it’s essential for achieving a crispy texture.

• Swirl the oil in the pan before adding the batter to help create a golden crust.

• Once a crust forms, gently swirl the pancake in the oil to ensure an even golden color.

• Wait for the pancake to develop a solid crust before flipping it to avoid breaking.

• Slightly charred onions add a delicious layer of smoky flavor!

FAQ

Can I prepare this in advance?
It’s not recommended, as the pancake can become soggy over time, and the seafood—especially shrimp—may lose its fresh taste.

Can I use a different type of protein?
Yes, you can substitute the seafood. However, ensure the protein is thinly sliced and pre-cooked, as other options like meat will require longer cooking times.

Can I cook the seafood pancake in an air fryer?
No, this isn’t advisable because the runny batter might seep through the air fryer grates.

• 75 ml vegetable oil or any neutral oil

Pancake Batter:

• 120 g green onions

• 100 g jumbo shrimp peeled & deveined

• 40 g squid rings or substitute with lobster, octopus, mussels, clams or scallops

• 64 g all-purpose flour

• 62 g potato starch or cornstarch

• 10 g baking powder

• 6 g garlic powder

• 4 g onion powder

• 3 g chicken bouillon powder

• 1.5 g salt

• 180 ml water very cold

Dipping sauce:

• 30 ml regular soy sauce

• 30 ml rice vinegar or white vinegar

• 7.5 ml sesame oil

• 6 g green onion finely chopped

Instructions

1. Rinse the green onions thoroughly to remove dirt, then pat them dry with a paper towel. Cut off the roots, slice the white part lengthwise in half, and chop the green onions into 2-inch pieces. Firmly pack them into a measuring cup to yield 2 cups and set aside.

2. Use paper towels to pat dry the squid rings and peeled shrimp, removing any excess moisture. Set them aside.

3. In a large mixing bowl, combine all-purpose flour, potato starch, baking powder, garlic powder, onion powder, chicken bouillon powder, and salt. Stir in the chopped green onions, shrimp, squid rings, and cold water, mixing gently until just incorporated—avoid overmixing.

4. Heat a large non-stick pan (approximately 12 inches in diameter) over medium-high heat and add 2.5 tablespoons of vegetable or neutral oil. Once the oil is hot, swirl it around the pan, then pour in the batter. Use chopsticks or a spatula to spread the batter evenly across the surface. Scrape any remaining batter from the bowl and pour it into the pan, filling any gaps. Smooth the batter with a spatula to ensure an even layer.

5. Lower to medium heat and cook until the bottom turns crispy and golden brown, with onions slightly charred and small holes appearing across the pancake, about 5–7 minutes. Occasionally swirl the pancake to evenly coat it with oil for a uniform golden color.

6. Turn the pancake over and drizzle the remaining oil around its edges. Swirl it gently to ensure it doesn’t stick, then fry until the underside turns golden brown and the onions develop a slight char, about 4-5 minutes. Press down occasionally with a spatula to achieve a crispy texture.

7. Carefully transfer the large pancake to a cutting board, then use a sharp knife to cut it into small squares or wedges before placing them on a large serving plate.

8. In a small bowl, mix the dipping sauce ingredients and serve alongside the pancake.

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