Korean savory pancake with green onions and seafood — crispy edges, chewy center, perfect with makgeolli.
Haemul Pajeon is a beloved Korean savory pancake studded with green onions, shrimp, squid, and oysters. The exterior is golden and crispy while the interior stays chewy and tender. It's especially popular on rainy days, paired with makgeolli (rice wine), and served with a vinegary soy dipping sauce. Comfort food at its finest.
Serves 4
Whisk flours, egg, ice water, salt, and garlic powder until smooth but slightly lumpy.
Combine soy sauce, vinegar, sesame oil, and sesame seeds. Set aside.
Heat 2 tbsp oil in large non-stick skillet over medium-high heat.
Arrange green onions in a single layer in the pan to form a bed.
Pour half the batter evenly over green onions to just barely cover them.
Scatter seafood, carrot, and chili over batter. Pour remaining batter over.
Cook 4-5 minutes until edges are golden and crispy. Carefully flip (or invert onto plate then slide back).
Add 1 tbsp oil around edges. Cook 4 more minutes until second side is golden and crispy.
Cut into wedges. Serve hot with dipping sauce.
Ice cold water creates the crispiest pancake.
Press down with spatula while cooking for maximum crispness.
Kimchi pajeon: use chopped kimchi instead of seafood.
Add gochujang to dipping sauce for spice.
Best fresh. Reheat in skillet to restore crispness.
Korean tradition holds that the sound of frying pajeon resembles rain, making it the quintessential rainy-day food.
Yes — replace seafood with mushrooms, tofu, or just extra vegetables.
Per serving (300g / 10.6 oz) · 4 servings total
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