Haemul Pajeon (Seafood Scallion Pancake)
A crispy Korean seafood pancake loaded with whole scallions, shrimp, squid, and clams — golden and crunchy outside, tender and savory inside. Best enjoyed with makgeolli on a rainy day.
Why This Recipe Works
- Sweet rice flour + regular flour creates a dual texture — crispy crust with a slightly chewy interior that's distinctly Korean.
- Ice-cold water in the batter slows gluten development, producing a lighter, crispier result.
- Whole green onions laid flat create the dramatic presentation and provide a sweet, oniony backbone to every bite.
- Pressing with a spatula compresses the layers and maximizes surface contact with the hot pan for maximum crispiness.
Rain Day Comfort
In Korea, there's a beautiful tradition: when it rains, you make pajeon. The sound of the batter hitting hot oil — "chee-geul chee-geul" — is said to sound like raindrops, and the pairing of crispy, savory pajeon with cloudy, slightly sweet makgeolli is one of Korea's great culinary pleasures.
Haemul pajeon is the premium version — loaded with seafood that curls and crisps in the batter. It's restaurant-quality food that takes 15 minutes to make at home, and the only equipment you need is a good non-stick pan and a spatula.
Haemul Pajeon (Seafood Scallion Pancake)
🛒 Ingredients
- ✦1 bunch green onions (about 8-10), trimmed to pan length
- ✦1/2 cup mixed seafood (shrimp, squid rings, chopped clams)
- ✦1 cup all-purpose flour
- ✦1/2 cup sweet rice flour (glutinous rice flour)
- ✦1 egg, beaten
- ✦1 cup ice-cold water
- ✦1/2 teaspoon salt
- ✦3 tablespoons vegetable oil (for frying)
- ✦1 fresh red chili, sliced diagonally (optional)
👨🍳 Instructions
01Step 1
Combine all-purpose flour, sweet rice flour, salt, beaten egg, and ice-cold water. Whisk into a thin batter — it should be thinner than American pancake batter.
02Step 2
Heat 2 tablespoons oil in a large non-stick skillet over medium-high heat. The oil should shimmer.
03Step 3
Lay green onions across the pan in a single layer, fanning them out. Scatter seafood on top.
04Step 4
Pour the batter evenly over the scallions and seafood. Spread to fill the pan. Press down gently with a spatula.
05Step 5
Cook for 3-4 minutes until the bottom is deeply golden and crispy. The edges should sizzle and look lacy.
06Step 6
Flip the pancake (use a plate to help if needed). Add the remaining tablespoon of oil around the edges. Press down firmly with the spatula.
07Step 7
Cook for another 3-4 minutes until the second side is equally crispy and golden.
08Step 8
Slide onto a cutting board. Cut into squares and serve with dipping sauce (2 tbsp soy sauce + 1 tbsp rice vinegar + 1 tsp gochugaru + sesame seeds).
Nutrition Per Serving
Estimates based on standard preparation. Adjustments alter macros.
🔄 Substitutions
Instead of Mixed seafood...
Use Just shrimp
Any combination works — shrimp alone is perfectly fine
Instead of Sweet rice flour...
Use Cornstarch
Different texture but still creates crispiness. Use half the amount
Instead of Green onions...
Use Chives or leeks
Korean chives (buchu) make a different but equally traditional pancake
🧊 Storage & Reheating
In the Fridge
Keeps 1-2 days but loses crispiness. Best eaten fresh.
In the Freezer
Not recommended — texture changes significantly.
Reheating Rules
Reheat in a dry skillet over medium-high heat to restore crispiness. Never microwave.
❓ Frequently Asked Questions
Why do Koreans eat pajeon on rainy days?
The sizzling sound of pajeon frying is said to resemble the sound of rain. This poetic connection became a cultural tradition — when it rains in Korea, people crave pajeon and makgeolli. It's one of Korea's most charming food customs.
What's the difference between pajeon and jeon?
Jeon is the general term for any Korean pan-fried food (like a fritter or pancake). Pajeon specifically features pa (green onions) as the main ingredient. Haemul pajeon adds seafood. Kimchijeon uses kimchi instead.
The Science of
Haemul Pajeon (Seafood Scallion Pancake)
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