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.
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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; 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)
Where to buy?
You can find these ingredients at Korean grocery stores, Asian supermarkets or large supermarkets with an International aisle.
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.
Other Korean recipes you may like
Did you make this recipe?
Let me know if you try out this recipe -- I love seeing your creations! Tag me on Instagram @siftandsimmer and be sure to leave me a comment/rating below!
Haemul Pajeon (Korean Crispy Seafood Pancakes)
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
For the batter:
- ½ C all-purpose flour
- ¼ C rice flour
- ¼ C potato starch or cornstarch
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 C sparkling/carbonated cold water or beer
- 200 g mixed seafood chopped (shrimp, scallop, or any seafood you like, such as clams, squid, octopus, oysters or mussels)
For frying:
- 2 tablespoon vegetable oil + extra for pan frying
- 1 bunch green onions/scallions sliced into 2" lengths
Dipping sauce:
- 2 tablespoon soy sauce
- 1 teaspoon rice vinegar
- ½ teaspoon sugar
- ½ teaspoon sesame oil
- ½ teaspoon gochugaru or red pepper flakes
Instructions
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 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 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.
Notes
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Dawn
These seafood pancakes look perfectly golden brown and crispy, Michelle! I wish I could grab some...yum!! So much better than anything from a restaurant too. 🙂
Michelle
Thanks Dawn, they're one of our favourite appetizers to make!
David @ Spiced
What a tasty way to use extra green onions! We actually have some growing in the garden right now, and this sounds like a fun way to mix up the usual routine.
Michelle
Thanks David! They're such a delicious appetizer 🙂
Raymund | angsarap.net
Your recipe for Haemul Pajeon sounds absolutely delightful! I can almost imagine the crispiness of the pancakes paired with the savory flavors of the mixed seafood and aromatic green onions.
Michelle
It's one of our kids' favorite appetizers to whip up! Love how versatile the batter is -- add anything you like to it and it will turn out great!
Bea
What can I substitute for the rice flour if I don't have any?!
Michelle
Hi Bea, the addition of rice flour gives the seafood pancakes lightness and crispiness. I haven't tested this, but you could possibly substitute with the same amount of cornstarch or potato starch. Hope that helps.