Haemul Pajeon (Korean Crispy Seafood Pancakes)

This recipe for Haemul Pajeon (Korean Crispy Seafood Pancakes) features scallions and assorted seafood in a batter that is pan-fried until golden and crisp.

What is pajeon?

Pajeon is a Korean savory green onion pancake.

"Pa" means scallions and "jeon" refers to pan-fried fritter in Korean.

They are somewhat similar to Chinese green onion pancakes, except that the Korean green onion pancake is made with a thick, liquid batter (like tempura) rather than a dough.

There are many different variations, with some using egg drizzled on top of the pancakes, and other ingredients can be added.

This version of crispy Korean seafood pancakes/seafood scallion pancakes is also known as haemul pajeon in Korean.

What do Korean green onion pancakes taste like?

The texture of pajeon is incredibly crisp on the exterior edges, with a light and soft, flavorful interior.

Why you'll love this recipe

This Korean seafood pancakes recipe (Haemul Pajeon) yields crispy savory pancakes and is a delicious side dish:

Made from scratch: no need to use any frying mix or packaged Korean pancake mix to make it!

Great use for extra scallions: when you've got extra green onions from making green onion pancakes, this is my go-to recipe to use them up.

Egg-free: this version doesn't contain any egg.

Delicious: the combination of aromatic green onions and seafood go incredibly well together.

Easy to make: the batter comes together in mere minutes -- just whisk all the ingredients in a large measuring cup.

Versatile: switch up the ingredients to make a different style of pajeon; omit the seafood if you dislike seafood, add in kimchi, or leftover protein such as pork bulgogi or beef bulgogi.

Ingredients you'll need for crispy Korean green onion pancakes

For the batter:

• all purpose flour: regular plain flour
• rice flour: is not the same as glutinous rice flour; adds a light texture to the pancakes
• sweet potato starch: the ingredient that gives the pancakes its crispy texture; or cornstarch, however it won't be as crisp using cornstarch
• baking soda: a leavener that reacts with the soda water to give the pancakes lift
• sea salt/black pepper
• garlic powder
• onion powder
• sparkling cold water/soda water/carbonated water: you can also use beer
• mixed seafood: chopped and blotted dry; shrimp, scallop, or any seafood you like, such as clams, squid, octopus, oysters or small mussels

For frying:

• vegetable oil: choose a neutral oil such as avocado or grapeseed oil
• green onions/scallions: sliced into 2" lengths

Pajeon dipping sauce:

• soy sauce: regular soy sauce for savory flavor
• rice vinegar: is a vinegar made from fermented rice; adds a little acidity and tangy flavor
• granulated sugar: adds a little sweetness to balance out the saltiness
• sesame oil: toasted, for aroma
• gochugaru: is Korean red chili flakes; or substitute with red pepper flakes/chili powder (omit, if you don't like it spicy)

How to make crispy pajeon pancakes

Make the batter:

In a measuring cup with a pourable spout, or mixing bowl, combine the all-purpose flour, rice flour, potato starch, baking soda, salt and pepper, garlic powder and onion powder. Give everything a whisk.

Pour in sparkling cold water/carbonated water and mix until the batter is slightly thick but not too runny. (It should have a consistency similar to plaster).

If the batter is too runny, add 1 tablespoon of all-purpose flour until it thickens up.

Add the chopped mixed seafood (shrimp, scallop) to the batter.

Mix to combine.

Pan-fry the pajeon:

Heat up a large frying pan over medium high heat.

Add 1 tablespoon of vegetable oil and pour in about ¼ C of batter into the pan.

Place green onions onto the batter and cover with a little extra pancake batter.

Pan-fry for 2-3 minutes, and use a spatula to flip to cook the other side.

Continue pan-frying, pressing on the pajeon slightly to flatten, until thoroughly cooked and golden brown, another 2-3 minutes.

Remove from pan and transfer to a plate lined with paper towel.

Serve immediately with dipping sauce.

Make the Korean pancake dipping sauce:

In a small bowl, combine all the ingredients: soy sauce, rice vinegar, sugar, sesame oil, and gochugaru (if using).

Stir until everything is combined.

How to serve

Serve haemul pajeon freshly made, while it is still warm and crisp with a soy dipping sauce.

If you like it spicy, try it with gochujang or chili oil.

How to store pajeon

It's best to consume pajeon on the same day it is made.

However, if you have leftovers, you can place them on paper towel in an airtight container in the refrigerator for up to 1 day.

You can freeze leftover pajeon in the freezer for up to 1 month.

Let the pancakes cool down completely before laying them in between parchment paper.

Place the pajeon in a freezer-safe bag or container and freeze.

How to reheat

Reheat leftover pajeon in a 325F oven for 10-15 minutes, until the exterior is warm and crisp.

What to pair Korean pancakes with

Pair Korean crispy pancakes with Korean bbq dishes such as beef bulgogi or pork bulgogi, or gimbap, steamed rice, bibimbap, or other dishes such as tteokbokki, Korean-Style Hot Dogs, Korean fried chicken, or jjajangmyeon.

Expert tips

Not crisp enough?

You may need to drizzle additional oil around the edges of the seafood pajeon to ensure it is crisp and ensure the pan is sufficiently hot.

Tip: ensure that the seafood is well-blotted dry before adding into the batter.

Other additions

This crispy seafood pancake recipe is versatile -- feel free change it up and use whatever veggies, fish or leftovers to the batter.

If you don't like seafood, you can omit and use other ingredients such as kimchi to make kimchi pajeon.

Tip: choose veggies that are not too watery, such as mushrooms, zucchini or carrot.

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