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haemul pajeon (Korean seafood pancake) on a plate
5 from 1 vote

Haemul Pajeon (Korean Seafood Scallion Pancake)

Haemul pajeon (Korean seafood scallion pancake) is a must-make for anyone who loves Korean dishes that use seafood! The pancakes (jeon) are crispy, savory, spicy, and packed with delicious flavors. They are also super easy to prepare, making them perfect for a quick dinner on weekdays!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, Dinner, Side Dish
Cuisine: Korean
Keyword: haemul pajeon, korean seafood pancake, korean seafood scallion pancake
Servings: 4 servings
Calories: 315kcal

Ingredients

Dipping Sauce

  • 1 tablespoon soy sauce
  • ½ tablespoon rice vinegar
  • ½ teaspoon sesame oil
  • ½ teaspoon sesame seeds
  • ¼ teaspoon gochugaru
  • ½ green onion cut into slices

Haemul Pajeon (Seafood Scallion Pancake)

  • ¾ cup all-purpose flour
  • ¼ cup potato starch
  • ½ teaspoon salt
  • 1 cup cold water or seafood stock
  • 1 egg beaten
  • 2 cups chopped seafood like shrimp, squid, clams
  • 4 green onions cut into thirds and cut open lengthwise
  • 1 red chili pepper cut into slices
  • 2-4 tablespoons vegetable oil for pan-frying the pancakes
US Customary - Metric

Instructions

  • First, whisk together all dipping sauce ingredients in a small bowl. Set the sauce aside.
    1 tablespoon soy sauce, ½ tablespoon rice vinegar, ½ teaspoon sesame oil, ½ teaspoon sesame seeds, ¼ teaspoon gochugaru, ½ green onion
    dipping sauce in a small bowl
  • Next, add all-purpose flour, potato starch, salt, and cold water to a bowl. Then whisk until combined.
    ¾ cup all-purpose flour, ½ teaspoon salt, 1 cup cold water or seafood stock, ¼ cup potato starch
    dough without add-ins in a bowl
  • Add the chopped seafood, beaten egg, and green onions. Stir until just combined.
    1 egg, 2 cups chopped seafood, 4 green onions
    haemul pajeon (Korean seafood pancake) dough in a bowl
  • Preheat some vegetable oil in a large pan over medium heat. Then pour all of the batter (to make one large pancake) or half of the batter (to make two small pancakes, recommended) into the pan. Add the chili slices on top and let the pancake brown.
    1 red chili pepper, 2-4 tablespoons vegetable oil
    hameul pajeon with added red chili slices in a pan
  • Flip the pancake and let it brown from the other side. Add more vegetable oil if needed and slightly lift the pancake to distribute the oil underneath it.
    flipped haemul pajeon (Korean seafood pancake) in a pan
  • Serve the pancake with other (side) dishes of your choice and enjoy it with the dipping sauce!
    haemul pajeon (Korean seafood pancake) on a plate

Notes

  • This recipe can be used to make one large pancake or two smaller pancakes. If your pan isn't large, make multiple smaller pancakes as the pancakes won't cook well when they are too thick. 
  • The dough should be on the runny side and not like American breakfast pancake batter. If it's too thick, add a few more tablespoons of water.

Nutrition

Serving: 0.5small pancake | Calories: 315kcal | Carbohydrates: 29g | Protein: 29g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 231mg | Sodium: 710mg | Potassium: 539mg | Fiber: 2g | Sugar: 1g | Vitamin A: 338IU | Vitamin C: 19mg | Calcium: 107mg | Iron: 3mg