Seafood Pajeon

Haemul pajeon is Korea's irresistible seafood scallion pancake — crisp-edged, golden, and loaded with shrimp, squid, and whole green onions. It is the snack everyone reaches for on rainy days, especially with a sharp soy-vinegar dipping sauce and a glass of something cold.

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

Servings

4 servings

Calories

380

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons rice flour (for extra crispness)
• 1 cup cold water
• 1 large egg, beaten
• 1/2 teaspoon salt
• 8 whole green onions, trimmed
• 1/2 lb (225 g) mixed seafood (shrimp, squid, scallops), bite-size
• 2 cloves garlic, minced
• 4 tablespoons neutral oil, divided
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame seeds
• 1/2 teaspoon sugar

Instructions

1. Whisk the flour, rice flour, salt, egg, and cold water into a thin batter. Stir in the minced garlic.
2. Mix the soy sauce, vinegar, sesame seeds, and sugar in a small bowl for the dipping sauce.
3. Heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering.
4. Pour in half the batter and spread it thin. Lay half the green onions across the surface and scatter half the seafood over them.
5. Cook undisturbed 3 to 4 minutes until the bottom is deep golden and crisp around the edges.
6. Slide a spatula under the pancake and flip confidently. Cook 2 to 3 minutes more, pressing gently so the seafood cooks through.
7. Transfer to a cutting board and repeat with the remaining batter, onions, and seafood.
8. Cut into wedges or strips with kitchen scissors and serve immediately with the dipping sauce.

Pro tips

• Cold water and rice flour are the secret to a shatteringly crisp crust.
• Dry the seafood well before adding it — extra moisture makes the pancake soggy.
• Do not crowd the pan; two thin pancakes always beat one thick one.
• Lay the green onions lengthwise for the classic pajeon look.

Frequently asked questions