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.
This Korean seafood pancake recipe, or haemul pajeon, yields a golden brown crispy on the outside yet soft on the inside, giving way to tender shrimp, calamari, and aromatic green onions. Serve this Korean pancake with tangy, soy dipping sauce for a delicious side dish or appetizer.
Haemul pajeon is one of our favorite Korean dishes. It’s crispy, savory, and it takes less than 30 minutes to make!
Korean seafood pancake, known as “haemul pajeon” (해물파전), is a popular savory 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, etc.
“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 dipping sauce made with soy sauce, vinegar, gochugaru, and sesame oil.
Ingredients
You can find all the ingredients for this seafood pancake recipe at your local Korean grocery store. I have linked everything that I used for you below.
Pancake Batter
All-Purpose Flour and Potato Starch:All-purpose flour acts as a strong yet airy base for the batter whereas potato starch contributes to the soft chewy internal texture.
Baking Powder: baking powder acts as a leavening ingredient for the airy internal texture.
Salt and Black Pepper:salt and pepper season the batter.
Garlic powder and Onion powder:garlic powder and onion powder add a savory layer to the Korean pancake batter.
Cold Water: cold water is necessary to thin out the batter for the crispy exterior.
Vegetable Oil:vegetable oil or any neutral oil with a high smoke point will work for frying.
Seafood Filling
Shrimp and Calamari: shrimp and calamari are the seafood components. Make sure to pat dry before using.
Green onions: green onions are a must for their rich aromatic flavor.
Red pepper: sliced red chili pepper is optional for added heat and color.
Large Egg: a large beaten egg helps bind the pancake filling together.
Dipping Sauce
Soy Sauce: regular soy sauce is the base of the dipping sauce.
You can customize your Korean seafood pancake recipe with the following suggestions below.
Substitutions
Seafood: alternative seafood options include clams, scallops, crab meat, octopus, mussels, and oysters.
Gluten-Free: for a gluten-free Korean pancake, substitute the all-purpose flour with rice flour.
Vegetarian: for a vegetarian pajeon, remove the seafood and use more vegetables or mushrooms.
Additions
Vegetables: for a more nutrient dense seafood pancake, 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 that will show you how to make this Korean seafood pancake recipe.
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 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 on a medium skillet 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 5-6 minutes until the bottom is golden brown and crispy.
Flip. Using a large 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 Korean seafood pancake onto a cutting board and slice it into squares. Serve with the dipping sauce and enjoy!
Expert Tips
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-highheat. 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.
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, or bake at 350 F 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.
Frequently Asked Q’s and A’s
What does Korean seafood pancake taste like?
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 whichever seafood is your favorite. 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.