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    Home / Appetizer / Haemul Pajeon

    Haemul Pajeon

    A crispy-edged pancake crowded with scallions and squid, served with a soy-vinegar dip — Korea’s rainy-day favorite.

    ⏱ 20 minPrep time
    🔥 20 minCook time
    🍽 4Servings
    🏷 AppetizerCategory
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    Haemul Pajeon (seafood scallion pancake) with dipping sauce

    Pajeon, the scallion pancake, is the dish Koreans reach for on rainy days, when the patter on the roof seems to call for a crispy pancake and a glass of makgeolli. The seafood version, haemul pajeon, packs the batter with squid and shrimp alongside a thicket of scallions. It is equally at home as an appetizer, a snack, or a light dinner, and it comes together faster than you can get takeout. The sizzle of batter hitting the pan is the sound of a good evening ahead.

    Crisp golden edges around a soft, scallion-packed heart

    The edges fry up shattery and golden while the center stays tender, with charred scallions and chewy bites of seafood in every wedge. A cold, tangy soy-vinegar dip cuts through the richness and keeps you coming back for more. Use ice-cold water in the batter and do not overmix; a few lumps are exactly right. Serve it hot, cut into wedges, and let everyone grab a piece before it disappears.

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    Step by stepInstructions

    1. Whisk the flour, rice flour, water, egg, salt, and pepper into a thin, lumpy batter. Rest it for 5 minutes.
    2. Stir the squid or shrimp into the batter along with the gochugaru, if using.
    3. Heat 2 tbsp of the oil in a large nonstick skillet over medium-high heat.
    4. Lay the scallions in the pan in a single layer, then pour the batter over them, spreading it into a large round.
    5. Cook for 3 to 4 minutes, until the bottom is deep golden and crisp.
    6. Drizzle the remaining oil around the edges, flip the pancake, and cook 3 to 4 minutes more.
    7. Slide onto a plate and cut into wedges. Mix the soy sauce, vinegar, and sesame seeds for dipping and serve hot.

    💡 Chef tips & storage

    Use ice-cold water and mix the batter until just combined — overmixing makes the pancake tough. A generous layer of oil in the pan is what gives pajeon its crispy, golden edges.

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    Recipe details

    Prep20 min
    Cook20 min
    Servings4
    CategoryAppetizer
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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