This Haemul Pajeon is one of my favorite quick Korean dishes because it delivers a crispy, savory pancake packed with seafood and scallions in just minutes. I love how the batter turns golden and crunchy while the inside stays tender, making every bite satisfying and flavorful. It’s the kind of recipe I reach for when I want something comforting, simple, and impressive without much effort.
Why You’ll Love This Recipe
I love this recipe because it’s fast, flexible, and full of flavor. I can use whatever seafood I have on hand, and the scallions add a fresh, oniony bite that balances the richness of the batter. It’s perfect as a snack, appetizer, or even a light meal, and I enjoy how easily I can customize it with spices or dipping sauces depending on my mood.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1/2 cup all-purpose flour
1 1/2 tbsp potato starch or cornstarch
3/4 cup water
4 tbsp neutral oil
10–12 scallions, cut to fit the pan
4 oz mixed seafood such as shrimp, squid, oysters, or clams, chopped
1 hot red pepper, sliced
1/2 tsp salt, plus more to taste
Pinch of ground black pepper
Directions
I start by mixing the chopped seafood with a small pinch of salt and black pepper, then I set it aside while I prepare the batter. In a large bowl, I combine the flour, potato starch, salt, and water until the mixture is smooth. Once the batter is ready, I gently fold in the scallions so they’re well coated.
I heat a pan over medium heat and add about half of the oil. When the pan is hot, I arrange the scallions in a neat rectangle shape. I spread the seasoned seafood evenly over the scallions, scatter the sliced hot red pepper on top, and drizzle any remaining batter over everything.
I let the pancake cook for about 3 to 4 minutes until the bottom turns golden and crispy. Then I flip it carefully, add the remaining oil around the edges, and cook for another 2 to 3 minutes until the second side is crisp. I remove it from the pan and serve it immediately with a dipping sauce.
Servings And Timing
I usually make this recipe to serve 4 people as an appetizer or light meal.
Prep time: about 10 minutes
Cooking time: about 6–7 minutes
Total time: approximately 15–17 minutes
Variations
When I want to change things up, I swap the mixed seafood for just shrimp or squid, depending on what I have. Sometimes I skip the seafood entirely and add vegetables like zucchini, carrots, or mushrooms for a vegetarian version. I also like adding a pinch of garlic powder or red pepper flakes to the batter when I want extra flavor.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. To reheat, I prefer using a pan over medium heat to bring back some of the crispiness. An oven or air fryer also works better than a microwave, which tends to make the pancake soft.
FAQs
Can I Use Frozen Seafood For Haemul Pajeon?
I often use frozen seafood, and it works well as long as I thaw it completely and pat it dry before adding it to the batter.
Can I Make Haemul Pajeon In Advance?
I think it tastes best fresh, but I sometimes make it ahead and reheat it in a pan or oven to restore some crunch.
What Is The Best Dipping Sauce For Haemul Pajeon?
I usually mix soy sauce and rice vinegar with a few drops of sesame oil, and sometimes I add minced garlic or ginger for extra depth.
Can I Make This Recipe Gluten-Free?
I’ve tried using gluten-free flour blends, and while the texture changes slightly, the pancake still turns out tasty.
Can I Make Haemul Pajeon Without Seafood?
I do this often, and it turns into a simple scallion pancake that’s just as delicious with vegetables instead.
Conclusion
This easy Haemul Pajeon recipe is one I come back to again and again because it’s quick, crispy, and packed with savory flavor. I love serving it fresh from the pan with a simple dipping sauce, and it always feels like a comforting bite of Korean home cooking. Whether I make it with seafood or vegetables, it’s a dish that never disappoints.
Haemul Pajeon is a crispy Korean seafood and scallion pancake that’s savory, quick to make, and perfect as an appetizer, snack, or light meal. This easy version delivers a satisfying crunch with tender seafood in every bite.
Ingredients
1/2 cup all-purpose flour
1 1/2 tbsp potato starch or cornstarch
3/4 cup water
4 tbsp neutral oil
10–12 scallions, cut to fit the pan
4 oz mixed seafood (shrimp, squid, oysters, or clams), chopped
1 hot red pepper, sliced
1/2 tsp salt, plus more to taste
Pinch of ground black pepper
Instructions
Mix the chopped seafood with a pinch of salt and black pepper. Set aside.
In a large bowl, whisk together the flour, potato starch, salt, and water until smooth.
Fold in the scallions so they’re well coated in the batter.
Heat half the oil in a large pan over medium heat. When hot, arrange the scallions in a neat shape in the pan.
Spread the seasoned seafood evenly over the scallions and scatter the sliced hot red pepper on top. Drizzle any remaining batter over everything.
Cook for 3–4 minutes until the bottom is golden and crispy.
Carefully flip the pancake, add remaining oil around the edges, and cook for another 2–3 minutes until crisp.
Remove from pan and serve hot with dipping sauce.
Notes
Use thawed and patted-dry frozen seafood if fresh is unavailable.
Customize with other vegetables like zucchini or mushrooms.
Best served hot and crisp from the pan.
Pan or oven reheating preserves crispiness better than microwave.
