Haemul Pajeon (Seafood Scallion Pancake)

Name: Haemul Pajeon (Seafood Scallion Pancake)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Korean
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)

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

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

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

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

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

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

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

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

Questions

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

Yes. The gluten in this entry 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.

How long does Haemul Pajeon (Seafood Scallion Pancake) keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Haemul Pajeon (Seafood Scallion Pancake)?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Cook this free in the app

Textual Chef is 4,504 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.