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Prep 10 minutesmins
Cook 20 minutesmins
Total 30 minutesmins
Korean seafood pancake or haemul pajeon is an easy, crispy, and savory pancake made with seafood and green onions paired with a delicious, tangy soy dipping sauce.
This Korean seafood pancake recipe, or haemul pajeon, features a crispy, golden brown exterior that’s soft on the inside. It is packed with the best seafood, including shrimp and calamari. Serve this Korean pancake with a mouthwateringly delicious tangy soy dipping sauce for the best banchan, aka Korean side dish or appetizer.
Haemul pajeon is one of our favorite Korean dishes. It’s crispy, savory, incredibly satisfying, and it takes less than 30 minutes to make!
Korean seafood pancake, known as “haemul pajeon” (해물파전), is a popular Korean savory side dish made from a seasoned batter made with potato starch and flour. It is typically mixed with green onion and a combination of seafood, including shrimp, squid, clams, and other seafood.
“Pajeon” is a type of Korean pancake that typically only uses green onion, which is often translated to green onion pancake. “Haemul” translates to seafood. The batter is pan-fried until crispy on the outside and soft on the inside. This Korean pajeon is served as a snack, appetizer, or side dish with a soy sauce-based dipping sauce.
Ingredients
You can find all the ingredients for this seafood pancake recipe at your local Korean grocery store. Full measurements and links to the ingredients I used are listed in the recipe card below.
Pancake Batter
All-Purpose Flour and Potato Starch: All-purpose flour acts as a strong yet airy base, and potato starch yields a soft, chewy internal texture.
Baking Powder: is the leavening ingredient.
Salt and Black Pepper: to season the batter.
Garlic powder and Onion powder: add a savory aromatic flavoring.
Cold Water: thins out the batter for the crispy exterior.
Vegetable Oil: or any neutral oil with a high smoke point for frying.
Seafood Filling
Shrimp and Calamari: are the main seafood ingredients.
Green onions: are a must for their rich aromatic flavor.
Red pepper: is optional for added heat and color.
Large Egg: binds the filling together.
Dipping Sauce
Soy Sauce: is the base of the dipping sauce.
Rice Vinegar: adds a tangy flavor.
Gochugaru: or Korean red chili flakes add a touch of heat.
Sesame Oil and sesame seeds: for a nutty umami finish.
Green Onion: add an aromatic component.
Substitutions and Additions
Substitutions
Seafood: clams, scallops, crab meat, octopus, mussels, and oysters.
Gluten-Free: substitute the all-purpose flour with rice flour.
Vegetarian: remove the seafood and use more vegetables or mushrooms.
Additions
Vegetables: you can add more vegetables like julienned carrots, bell peppers, or zucchini.
Spice: for added heat, sprinkle gochugaru into the batter.
How to Make Korean Seafood Pancake
Here are the steps for how to make this Korean seafood pancake recipe.
Wash and pat dry the peeled and deveined shrimp and calamari to remove the excess moisture.
In a small mixing bowl, combine the soy sauce, rice vinegar, gochugaru, sesame oil, green onion, and sesame seeds.
In a medium bowl, whisk to combine the flour, potato starch, sea salt, black pepper, garlic powder, onion powder, baking powder, and cold water. Then mix in the prepared seafood.
Heat 3-4 tablespoons of vegetable cooking oil in a medium skillet over medium-high heat until the pan is hot. Scoop about 1/2 of the mixture onto the pan and evenly spread it across into a thin layer. Arrange 1/2 of the sliced red chili (optional) on top and drizzle about 1/2 of the egg on top. After 1 minute, lower the heat to medium to cook the inside and prevent the outside from burning. Continue to cook for 5-6 minutes until the bottom is golden brown and crispy.
Using a large spatula, flip and cook on the second side until golden brown and crispy, about 4 minutes. Repeat.
Place the Korean seafood pancake onto a cutting board and slice it into squares. Serve with the dipping sauce and enjoy!
Expert Tips
Use ice-coldwater. Ice-cold water is the secret to making a crispier pancake. It thins out the batter, ensuring it fries up light and crispy.
Don’t over-mix the batter. Whisk the batter until the ingredients are just combined. It is okay if the batter has a few lumps in it.
Use enough oil. It will guarantee the perfect golden-brown crispy exterior and prevent the seafood pancake from sticking to the pan.
Cook on medium-highheat. Before adding the batter, make sure the oil and pan are hot. This will ensure that the outside crisps up and does not become overly greasy. But then, after 45 seconds to 1 minute or so, lower the heat to medium to prevent the outside from burning as the seafood cooks.
Flip when the bottom is mostly cooked. This will ensure that it won’t break. Flip with confidence!
Press down on the pancake. Once you flip, press down the pancake with your spatula to ensure everything binds together for an extra crispy crust.
Storage Instructions
This haemul pajeon is best served immediately for the ultimate crispy texture. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat: you can either pan fry over the medium-high skillet until warm, air fry at 350°F (176°C), or bake at 350°F (176°C) in the oven until warm, about 4-5 minutes.
Freeze: you can also make this pajeon recipe in advance and freeze it in an airtight container for up to 3 months. Defrost in the refrigerator overnight before reheating and serving.
Pairing Suggestions
This Korean seafood pancake can be served on its own as a snack or as a side dish with other dishes such as:
Korean seafood pancake has a savory aromatic flavor which comprises of seasonings such as garlic powder, onion powder, whole green onion stalks, and a slight brininess from the seafood. The crispy on the outside and soft on the inside texture is what makes this dish so addicting.
Can I customize the seafood in haemul pajeon?
Yes! You can customize the seafood in your pajeon with your favorite seafood. Popular seafood options include shrimp, squid, clams, mussels, and oysters.
What is the Korean pancake flour made of?
This Korean pancake recipe uses equal parts of potato starch to all-purpose flour.
Can I make this recipe for Korean seafood pancake in advance?
Yes! You can easily make this Korean seafood pancake in advance and store it in the refrigerator for 3 days or in the freezer for up to 3 months.
Korean seafood pancake or haemul pajeon is an easy, crispy, and savory pancake made with seafood and green onions and served with a tangy soy dipping sauce.
Prepare the seafood. Wash and pat dry the peeled and deveined shrimp and calamari to remove the excess moisture.
Make dipping sauce. In a small mixing bowl, add the soy sauce, rice vinegar, gochugaru, sesame oil, green onion and sesame seeds. Mix to combine.
Mix the batter. In a medium bowl, add the flour, potato starch, sea salt, black pepper, garlic powder, onion powder, baking powder, and ice cold water. Whisk to combine. Then add in the prepared seafood and mix until combined.
Cook the pancake. Heat 3-4 tablespoons of vegetable cooking oil over medium-high heat until the pan is hot for a crispy crust. Scoop about 1/2 of the mixture onto the pan and evenly spread it across into a thin layer. Arrange 1/2 of the sliced red chili (optional) on top and drizzle about 1/2 of the egg on top. After 1 minute, lower the heat to medium to cook the inside and prevent the outside from burning. Continue to cook for about 5-6 minutes or when the bottom is golden brown and crispy.
Flip. Using a spatula, flip and cook on the second side until golden brown and crispy, about 4 minutes. Press the pancake down with a spatula for extra crispiness. Repeat with the second pancake.
Serve. Place the pancake onto a cutting board and slice it into squares. Serve with the dipping sauce and enjoy!
Notes
Use ice-cold water. Ice-cold water is the trick to make a crispier pancake. It thins out the batter which ensures it fries up light and crispy.
Don’t over-mix the batter. Whisk the batter until the ingredients are just combined to prevent making the pancake tough. It is okay if the batter has a few lumps in it.
Use enough oil. Using enough oil is what will guarantee the perfect golden-brown crispy exterior and prevent the seafood pancake from sticking to the pan.
Cook on medium-high heat. Before adding the batter, make sure the oil and pan is hot. This will ensure that the outside crisps up and does not become overly greasy. But then after 45 seconds or so lower the heat to medium to prevent the outside from burning as the seafood cooks.
Flip when the bottom is mostly cooked. This will ensure that it won’t break. Flip with confidence!
Press down on the pancake. Once you flip, press down the pancake with your spatula to ensure everything binds together for an extra crispy crust.
Thanks for the recipe , well written step by step, I shall try it once I gather the ingredients.