Ultimate Seafood Scallion Pancake Recipe for Rainy Days(Haemul Pajeon)
Crispy and savory Korean seafood pancake (Haemul Pajeon) made with scallions, squid, shrimp, oysters, and eggs. Perfect as a snack or appetizer with dipping sauce.
5
35 min
medium
Cooking Order
Ingredients
Basic ingredients
Scallions (green onions)2 handfuls
Oysters½ cup
Shrimp (peeled)½ cup
Clam meat½ cup
Squid1 whole
Egg1
Cheongyang chili pepper1
Red chili pepper1
Cooking oil(As needed)
Batter Ingredients
Korean pancake mix (buchim garu)2 cups
Tempura flour2 cups
Potato starch (or corn starch)½ cup
Water4 cups
Step 1:
Peel the squid and cut it into small pieces.
Step 2:
Rinse the shrimp, oysters, and clam meat in lightly salted water.
Step 3:
Bring 2 cups of water with a pinch of salt to a boil. Add the prepared seafood and blanch for about 30 seconds.(Let the blanched water cool and reserve it for making the batter.)
Step 4:
Trim and wash the scallions thoroughly. If the white part is thick, split it in half and cut to fit the length of the frying pan.
Step 5:
Slice the red and green chili peppers diagonally.
Step 6:
In a bowl, combine the batter ingredients with water and mix well. Beat the egg with a pinch of salt to make egg mixture. (For a chewier texture, add a splash of soda.)
Step 7:
Heat a generous amount of oil in a pan. Pour a ladle of batter and spread it in a circle. The batter should be enough to slightly submerge in the oil.
Step 8:
Place scallions and seafood on top of the batter. Add sliced zucchini or other vegetables if desired. Drizzle some egg mixture over the seafood.
Step 9:
Pan-fry until golden brown on both sides. On one side, add sliced chili peppers and remaining egg mixture, then flip and cook until done.
Step 10:
Transfer the finished seafood pancake to a plate and serve.
Editor's Detail
Discover haemul pajeon (해물파전), Korea’s beloved seafood scallion pancake. Learn to make crispy Korean rainy day comfort food paired with makgeolli at home.
What is Haemul Pajeon?
Haemul pajeon (해물파전) is Korea’s beloved Korean seafood pancake that combines crispy golden texture with fresh seafood and aromatic scallions. The name breaks down as “haemul” (해물) for seafood, “pa” (파) for scallions, and “jeon” (전) for pan-fried battered food.
Unlike regular pajeon with only scallions, haemul pajeon features an abundant mix of squid, shrimp, oysters, and clams. This seafood-rich variation is especially popular at Korean BBQ restaurants and is perfect for sharing among friends.
Why Do Koreans Eat Seafood Pancakes When It Rains?
The charming Korean tradition of enjoying haemul pajeon during rainy weather stems from the belief that the sizzling sound of the pancake cooking mirrors the sound of raindrops falling outside. This association has become so strong that sales of pancake ingredients and makgeolli reportedly surge whenever rain is forecasted.
The tradition originated from Korea’s agricultural history—on rainy days, farmers couldn’t work in the fields, so they would gather indoors to share this affordable, hearty snack with homemade rice wine. The carbs from the pajeon and a little alcohol can be a good pick-me-up when feeling blue on gloomy days.
Key Ingredients That Make Haemul Pajeon Special
The magic of authentic Korean seafood pancake lies in carefully selected ingredients:
Essential Seafood: Fresh or frozen shrimp, squid rings, oysters, clam meat, and optional mussels or scallops Fresh Vegetables: Scallions (the star ingredient), red chili peppers for color, Korean chives when available
Batter Components: All-purpose flour, potato starch for crispiness, eggs, ice-cold water, salt, and garlic powder
Look for thin scallions and cut thick white parts in half lengthwise. Fresh seafood always yields superior results, though frozen seafood mix works well too.
How to Make Haemul Pajeon Crispy Without Being Greasy
Achieving perfect crispy texture is essential for authentic Korean seafood pancakes:
Moisture Control: Pat seafood and scallions completely dry with paper towels—wet ingredients make soggy pancakes.
Batter Technique: Keep batter thin (thinner than Western pancakes, thicker than crepes) and use ice-cold water to prevent gluten development.
Cooking Method: Use generous oil, heat pan properly, and follow the 2-2-2-2 method: high heat 2 minutes each side, then medium heat 2 more minutes each side. Add cornstarch to flour for extra crispiness.
Perfect Makgeolli Pairing and Korean Bar Food Culture
Haemul pajeon pairs beautifully with makgeolli (막걸리), Korea’s milky rice wine with 3% alcohol content. The fermentation bacteria in makgeolli aid digestion and thrive in humid rainy day conditions, while its sweet-tangy flavor complements the savory pancake perfectly.
This combination is central to Korean bar food (anju) culture, enjoyed in pojangmachas (street food tents) and rustic bars. The communal aspect is key—pajeon is meant for sharing, with diners tearing pieces with chopsticks while socializing.
Nutritional Benefits of Korean Seafood Pancakes
Haemul pajeon offers excellent nutritional value beyond its delicious taste:
Seafood Benefits: High-quality protein, omega-3 fatty acids for heart health, essential minerals like zinc and selenium, and B vitamins for energy metabolism.
Scallion Nutrition: Rich in vitamin K for bone health, vitamin C for immunity, antioxidants with anti-inflammatory properties, and fiber for digestion.
One serving provides approximately 320 calories with balanced protein (23g), carbohydrates (46g), and moderate fat content, making it a satisfying yet nutritious option.
Common Mistakes to Avoid
Even experienced cooks can struggle with pajeon. Avoid these common pitfalls:
Overmixing the Batter: Creates tough, chewy texture due to gluten activation Insufficient Oil: Results in sticking and lack of crispy golden crust
Flipping Too Early: Wait for solid golden crust formation before flipping Wrong Temperature: Oil must be hot enough for immediate sizzling Too Thick: Keep pancakes thin for even cooking and proper crispiness
Conclusion
Haemul pajeon represents more than just a Korean seafood pancake—it’s a window into Korean culture and community. Whether seeking comfort on a rainy day or impressing guests with authentic Korean flavors, this crispy, golden pancake delivers every time.
The combination of fresh seafood, aromatic scallions, and perfect crispy texture makes haemul pajeon irresistible. Paired with chilled makgeolli and shared among friends, it becomes a complete cultural experience connecting you to centuries of Korean culinary tradition.
Ready to experience authentic Korean flavors? Try making haemul pajeon at home using these traditional techniques, or visit your local Korean restaurant to taste this beloved comfort food. Discover why Koreans have been cherishing this dish for generations—especially when the rain starts to fall.
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