Haemul Pajeon (Korean Seafood Pancake)

The key to the texture of these crispy-chewy seafood pancakes is in the specialty Korean pancake and frying mixes.

Korea Seafood Pancake
Photo: Marcus Nilsson
Total Time:
30 mins

How to make haemul pajeon

Haemul pajeon is a crispy, savory Korean pancake filled with seafood and green onions and eaten as an appetizer or a light meal; "haemul" means seafood, and "pajeon" means pancake. Using Korean pancake mix and frying mix for the batter makes this an easy dish to make.

You can vary the seafood used in these pancakes; mussels, prawns, and lobster also work nicely here. Make sure they are chopped into bite-size pieces so the pancakes are easy to eat; your fishmonger can do this for you if you prefer. If you are using frozen seafood to make these pancakes, be sure to thaw it completely before adding it to the batter.

Have all your ingredients ready before making the haemul pajeon, as the cooking process moves pretty quickly. The mixes used to make the batter include flour and cornstarch, and can get gummy if you overmix the batter, so be gentle when folding in the seafood and scallions. Let the oil heat for a minute before adding the batter to the pan, so the bottom of the pancake doesn't stick to the pan and it crisps up quickly. Use a wide spatula to flip the pancake over, so you don't lose pieces of seafood. Make the dipping sauce before the batter or while the pancakes cook, so it is ready to serve; you'll want to eat the pancakes immediately after cooking them. These pancakes are a nice starter before eating Korean barbecue.


Dipping Sauce

  • 1/4 cup soy sauce

  • 1/2 tablespoon unseasoned rice vinegar

  • 1/2 teaspoon sugar


  • 1/2 cup buchimgaru (Korean pancake mix)

  • 1/2 cup twigim garu (Korean frying mix)

  • 1 1/2 teaspoons kosher salt

  • 1/2 cup water

  • 1 large egg, beaten

  • 1/2 bunch scallions, thinly sliced

  • 1/4 cup shucked small oysters with juices

  • 1/4 cup shucked clams with juices

  • 1/4 cup peeled and deveined raw medium shrimp, cut into 1/2-inch pieces

  • 1/4 cup cleaned 1/4-inch-thick squid rings

  • 4 teaspoons sesame oil


  1. Make the dipping sauce: Stir together soy sauce, vinegar, and sugar in a small bowl.

  2. Make the pancake: Whisk together pancake mix, frying mix, and salt in a large bowl. Whisk in 1/2 cup water and egg. Fold in scallions, oysters, clams, shrimp, and squid.

  3. Heat sesame oil in a 10-inch skillet over moderately high heat until heated through, about 1 minute. Quickly add batter to pan and spread to edges with a rubber spatula while shaking pan. Cook until bottom is browned, about 5 minutes, shaking pan occasionally to keep it from sticking. Carefully flip pancake and cook until batter is set and bottom is browned, 4 to 5 minutes. Transfer to a serving plate.

  4. Using scissors, cut pancake into 8 wedges and serve with dipping sauce.

Related Articles