Haemul pajeon is a hot-pan pancake: lots of spring onion, a light batter, and seafood that cooks in minutes. Crispness comes from oil heat and not overcrowding the pan.
Serve with a soy-vinegar dip as a shareable starter or drinking-food plate.
Korean · South Korea
Haemul Pajeon (Korean Seafood Scallion Pancake)
Crisp edges, soft centre, squid and prawns in a scallion lattice — Korea’s rainy-day seafood pancake.
Prep
20 min
Cook
15 min
Servings
2–3 as a shared plate
Difficulty
Medium
Method
- 1
Batter
Whisk flours, egg, salt, pepper, and ice-cold water to a thin pancake batter. Do not overmix.
- 2
Hot pan
Heat a wide pan with a generous film of oil until shimmering. Lay spring onions in a lattice, scatter squid and prawns, then pour batter to just coat.
- 3
Crisp both sides
Cook undisturbed until the bottom is deep golden, 3–5 minutes. Flip carefully (or slide onto a plate and invert). Cook the second side until crisp. Drain briefly.
- 4
Serve
Cut into squares. Mix a quick soy-vinegar-chilli dip and serve immediately.
Chef tips
- Cold batter and hot oil = crisp edges.
- Too much batter makes a soft omelette — keep it thin.
- Pat seafood dry so the pancake crisps instead of steaming.
Dine out
Want the restaurant version in Seoul? See seafood restaurants in Seoul · South Korea
FAQ — Haemul Pajeon (Korean Seafood Scallion Pancake)
No rice flour?+
Use all plain flour. Rice flour adds extra snap but is optional.
Can I use only prawns?+
Yes — or mussels chopped and patted dry. Keep total seafood moderate so the pancake still crisps.