Cooking Recipes

Korean Seafood Pancake (Haemul Pajeon)

Korean Seafood Pancake (Haemul Pajeon)

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by Kathryn HillUpdated Aug 19, 2018

This savory pancake is very filling and so easy to make; a little batter, some scallions, a mix of your choice of seafood, a little dipping sauce, and you have a full meal. Serve with a little miso soup or kimchi.

Korean Seafood Pancake (Haemul Pajeon)


2 cups all-purpose flour

2 cups water

2 eggs

1 bunch scallions

Vegetable oil

3 cups mixed seafood of your choice (fresh!) – such as oysters, shrimp, clams, octopus, squid …

Dipping Sauce:

¼ cup soy sauce

½ tbsp rice vinegar

1 stalk scallion, minced

1 clove garlic, minced

½ tsp Korean dried hot chili pepper flakes (optional)

½ tsp sugar

1 tsp sesame oil


Mix the ingredients for the dipping sauce and set aside. In a large bowl, mix the flour and water together, then beat in the egg. The batter should have the same consistency as pancake batter. Add the scallions and seafood.

Heat a griddle, skillet, or frying pan over medium high heat and add a thin layer of oil to the bottom. I prefer to use a spray can. Pour about ¾ cup batter into the skillet in a circle. Cook for 6-8 minutes or until the top stops bubbling and the bottom is browned. Flip over and cook another 6-8 minutes. Transfer to a serving plate.

Repeat with the rest of the batter.

Cut all pancakes into 8-piece wedges and serve with the dipping sauce.

Originally published Apr 21, 2010

  • Food
  • asian
  • dinner
  • recipe


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