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Haemul Pajeon (Seafood Scallion Pancake)

A crispy, golden Korean savory pancake studded with scallions, shrimp, and squid in a light batter, served with a tangy dipping sauce. The irresistible crispy edges and tender seafood interior make this a beloved street food and restaurant favorite.

35 minEasyServes 4320 cal/serving

KoreanAppetizerStovetopPescatarianPork-Free

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Ingredients

  • 16 scallions, trimmed
  • 8 oz medium shrimp, peeled, deveined
  • 6 oz cleaned squid rings (or extra shrimp)
  • 1 cup all-purpose flour
  • 1/4 cup rice flour
  • 1 cup ice-cold water
  • 2 large egg, beaten
  • 1/2 tsp salt
  • 4 tbsp vegetable oil
  • 4 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1/2 tsp gochugaru (Korean red pepper flakes)

Instructions

  1. 1

    Make the dipping sauce: combine 4 tbsp soy sauce, 2 tbsp rice vinegar, 1 tsp sesame oil, and 1/2 tsp gochugaru (Korean red pepper flakes) in a small bowl. Set aside.

  2. 2

    In a large bowl, whisk together 1 cup all-purpose flour, 1/4 cup rice flour, 1/2 tsp salt, 2 beaten large egg, and 1 cup ice-cold water until a smooth, pourable batter forms.

  3. 3

    Roughly chop 8 oz peeled, deveined medium shrimp into small pieces. Add the shrimp and 6 oz cleaned squid rings (or extra shrimp) to the batter and stir to combine.

  4. 4

    Heat half the 4 tbsp vegetable oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering.

  5. 5

    Lay half the 16 trimmed scallions side by side in the pan to form a rectangular layer. Pour half the seafood batter over the scallions, spreading to fill the gaps. Cook until edges are set and golden brown, about 4-5 minutes.

  6. 6

    Carefully flip the pancake and press down firmly with a spatula. Cook for another 3-4 minutes until the second side is crispy and golden.

  7. 7

    Repeat with remaining oil, scallions, and batter for a second pancake. Cut into pieces and serve hot with the dipping sauce.

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Questions

What should Haemul Pajeon (Seafood Scallion Pancake) look like when it is ready?

Go by the cues in the method rather than the clock. Step 5: cook until edges are set and golden brown. Step 6: cook until the second side is crispy and golden.

Is there a substitute for gochugaru in Haemul Pajeon (Seafood Scallion Pancake)?

The entry for Haemul Pajeon (Seafood Scallion Pancake) calls for 1/2 tsp gochugaru (Korean red pepper flakes). In its place: Use half as much crushed red pepper flakes, or sweet paprika with a pinch of cayenne. Gochugaru is milder and fruitier than standard flakes, so go by taste.

Can I use frozen shrimp instead of shrimp in Haemul Pajeon (Seafood Scallion Pancake)?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Haemul Pajeon (Seafood Scallion Pancake) uses 8 oz medium shrimp, peeled, deveined.

Can I make Haemul Pajeon (Seafood Scallion Pancake) less spicy?

Yes. The heat in Haemul Pajeon (Seafood Scallion Pancake) comes from 1/2 tsp gochugaru (Korean red pepper flakes). For a milder plate, halve the gochugaru; nothing else in the method changes.

Can I make Haemul Pajeon (Seafood Scallion Pancake) gluten-free?

Yes. The gluten in Haemul Pajeon (Seafood Scallion Pancake) is 1 cup all-purpose flour, 4 tbsp soy sauce. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

Does Haemul Pajeon (Seafood Scallion Pancake) contain shellfish?

Yes: 8 oz medium shrimp, peeled, deveined and 6 oz cleaned squid rings (or extra shrimp). The full allergen list for this entry is gluten, eggs, soy, shellfish and sesame. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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