25-Minute Crispy Korean Seafood Pancake (Haemul Pajeon)

A Korean seafood pancake is all about that shatteringly crisp, golden shell wrapped around tender scallops and shrimp. This haemul pajeon comes together in about 25 minutes with a simple batter, a hot pan, and whatever seafood you have on hand.

It works as a quick weeknight dinner, a rainy-day snack with a cold beer, or the centerpiece of a casual meal. No special ingredients or tricky techniques, just a few pantry staples and a hungry appetite.

What Makes This Haemul Pajeon So Good

The edges fry up lacy and crackly while the middle stays soft and full of seafood. The batter gets a boost from cornstarch, which makes the whole pancake crisp without turning heavy, and the scallions mellow out just enough to taste sweet.

I keep coming back to this version because it doesn’t need a trip to the Korean market. Standard flour, cold water, and a bag of frozen mixed seafood are all it takes, and the soy-vinegar dipping sauce pulls everything together in under a minute.

Ingredients

For the dipping sauce:

• 2 tbsp soy sauce: regular, not dark soy
• 1 tbsp rice vinegar: white vinegar works in a pinch
• 1/2 tsp sugar: just enough to soften the sharpness
• 1/2 tsp sesame oil: adds nuttiness
• 1/2 tsp gochugaru (optional): Korean chili flakes for a little heat
• 1 tsp toasted sesame seeds

For the pancake:

• 1 cup all-purpose flour: gives the batter structure
• 2 tbsp cornstarch: the secret to crispy edges; rice flour also works
• 1/2 tsp salt
• 1 cup cold water: ice-cold water keeps the batter light and helps it fry crisp
• 1 large egg
• 1 cup mixed seafood: shrimp, squid, mussels, or a thawed frozen seafood mix, patted very dry
• 6 to 8 scallions: green and white parts, cut into 2-inch (5 cm) lengths
• 2 to 3 tbsp vegetable oil: for frying, enough to coat the skillet

Variations / Substitutions

• No seafood: leave it out and you have a classic pajeon (scallion pancake). Add sliced chili peppers for bite.
• Different seafood mix: canned clams, chopped surimi, or leftover cooked crab all work; just make sure they are dry.
• Gluten-free batter: use a 1:1 gluten-free flour blend and add an extra tablespoon of cornstarch for crispness.
• No rice vinegar: substitute apple cider vinegar or even fresh lemon juice in the dipping sauce.
• Extra heat: stir a teaspoon of gochugaru directly into the batter or serve with a blob of gochujang on the side.

Crispy Korean Vegetable Pancakes are another reader favorite breakfast worth making next.

How to Make Korean Seafood Pancake

Step 1: Mix the Dipping Sauce

Combine the 2 tbsp soy sauce, 1 tbsp rice vinegar, 1/2 tsp sugar, 1/2 tsp sesame oil, gochugaru (if using), and sesame seeds in a small bowl. Stir until the sugar dissolves, about 1 minute, then set aside. It comes together faster than the pancake cooks.

The sauce will smell sharp from the vinegar and warm from the sesame oil. It mellows as it sits, so making it first gives the flavors a few minutes to blend.

Step 2: Whisk the Batter

In a large mixing bowl, whisk the 1 cup flour, 2 tbsp cornstarch, and 1/2 tsp salt until combined. Pour in the 1 cup cold water and crack in the egg. Whisk until the batter is smooth and no dry pockets remain. Let it rest for 5 minutes while you finish prepping the seafood and scallions.

Resting hydrates the flour and relaxes the gluten, which lets the pancake fry up lighter. The batter should look thin, almost like crepe batter.

Step 3: Sear the Pancake

Place a 10-inch (25 cm) nonstick skillet over medium-high heat and add the 2 to 3 tbsp vegetable oil. When the oil shimmers and you feel the heat radiating from the pan, pour in all of the batter. Tilt the skillet so it spreads into an even round. Immediately scatter the seafood and scallion pieces on top, pressing them gently so they sink into the batter.

Cook without moving it until the bottom is deep golden brown and the edges look lacy and crisp, about 4 to 5 minutes. You will see the rim release from the pan, and the top will be set but still wet in patches.

Step 4: Flip and Serve

Slide a large spatula under the pancake and flip it in one quick motion. If you are nervous, place a dinner plate over the skillet, invert the pancake onto the plate, then slide it back into the pan cooked side up. Cook the second side until golden and crispy, 3 to 4 minutes longer.

Tip the pancake onto a cutting board, slice it into wedges with a pizza wheel or sharp knife, and serve right away with the dipping sauce. The pieces should crackle when you bite into the edges, and the inside will be studded with tender seafood and sweet scallion threads.

Tips for the Crispiest Pancake

• Cold water really matters. If your water warms up while you prep, add an ice cube to the bowl before whisking.
• Pat the seafood bone-dry with paper towels. Any water dripping into the batter will steam the pancake instead of frying it.
• Do not flip early. Wait until the underside is deeply colored and the edges are clearly browned. A pale pancake almost always means the pan was not hot enough or you rushed the flip.
• A good nonstick skillet makes flipping effortless, but a well-seasoned cast iron or carbon steel pan also works with a little extra oil.

Cook times by pan size:

Storing Leftovers

Leftover pancake keeps, though the edges lose some of their crackle. Refrigerate pieces in an airtight container for up to 2 days. Reheat in a dry nonstick skillet over medium heat for a couple of minutes per side until the exterior recrisps. It will not be as shattering as fresh, but it still tastes great.

What To Serve With Korean Seafood Pancake

The pancake works as a light meal on its own, but I often pair it with a snappy cucumber salad dressed in rice vinegar and a pinch of chili. A small bowl of kimchi and some pickled radish round out the table really well. For drinks, a cold lager or a glass of makgeolli is the classic move, the slight fizz cuts through the richness.

Frequently Asked Questions

Can I use frozen seafood?

Yes. Thaw it completely and press between paper towels until very dry before adding to the pancake. Excess moisture is the enemy of crispness.

Can I make the batter ahead of time?

You can whisk the dry ingredients together in a bowl the night before, but do not add the liquid or egg until you are ready to cook. The batter loses its lightness after sitting for more than 30 minutes.

What if I do not own a nonstick skillet?

A well-seasoned cast iron or carbon steel pan works. Heat it thoroughly, use a generous slick of oil, and let the pancake release on its own before you try to flip.

Is this pancake supposed to be spicy?

Traditionally it is not. The heat comes from the gochugaru in the dipping sauce, which you can increase, decrease, or leave out entirely.

Korean Seafood Pancake Recipe

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 2 servings

Calories: 520

Ingredients Method Notes

Ingredients

  

• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1/2 tsp sugar
• 1/2 tsp sesame oil
• 1/2 tsp gochugaru (optional)
• 1 tsp toasted sesame seeds
• 1 cup all-purpose flour
• 2 tbsp cornstarch
• 1/2 tsp salt
• 1 cup cold water
• 1 large egg
• 1 cup mixed seafood, patted dry
• 6 to 8 scallions, cut into 2-inch lengths
• 2 to 3 tbsp vegetable oil

Method

 

1. Stir soy sauce, rice vinegar, sugar, sesame oil, gochugaru, and sesame seeds in a small bowl until dissolved. Set aside.
2. Whisk flour, cornstarch, salt, cold water, and egg in a large bowl until smooth. Rest 5 minutes.
3. Heat oil in a 10-inch nonstick skillet over medium-high heat. Pour in batter, scatter seafood and scallions on top, and cook until deep golden on the bottom, 4 to 5 minutes.
4. Flip the pancake and cook the other side until golden and crisp, 3 to 4 minutes. Slide onto a cutting board, slice into wedges, and serve immediately with the dipping sauce.

Notes

If you are using a 12-inch pan, the pancake will be thinner, so reduce the cook time by about a minute each side. Work quickly once the batter hits the pan, as the scallions need to settle into the batter before it sets.