Korean Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Haemul Pajeon (Seafood Scallion Pancake)
A variation of Pajeon that includes a mix of seafood such as squid, shrimp, and oysters.
Contains common allergens
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Good to know
- Crispy
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: crispy recipes30-minute meals
Instructions
6 steps- 1
Rinse the seafood mix in cold, salted water, drain thoroughly, and pat completely dry with paper towels to prevent soggy pancakes.
- 2
Whisk the all-purpose flour and pancake mix with icy water to form a light, thin batter.
- 3
Heat 2 tbsp of oil in a large skillet over medium-high heat. Lay the scallions down in a parallel layer.
- 4
Arrange the dried seafood and sliced red chili evenly over the scallions.
- 5
Pour the batter slowly over the scallions and seafood, followed immediately by a drizzle of the beaten egg on top.
- 6
Cook for 4-5 minutes until the bottom is deeply golden and crisp. Flip with a large spatula, add remaining oil to the edges, and press down firmly to cook the seafood through (another 3-4 minutes).
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
56/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving935
Calories
49 g
Protein
49 g
Carbs
60 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Haemul Pajeon is the seafood-loaded version of the Korean scallion pancake, studded with shrimp, squid, and clams among the scallions. Richer and more substantial than plain pajeon, it is a favorite at gatherings and pubs. The mix of seafood and crisp batter makes it a meal in itself.
Listahan note
This version keeps the batter thin and the pan hot so the seafood cooks through while the edges crisp, with plenty of scallions for balance.
Technique cues
- Cut the seafood small so it cooks through before the batter burns.
- Use ice-cold batter and a hot, oiled pan for crisp edges.
- Press the pancake so the seafood and scallions adhere.
Kitchen flow
- Parallel prep
- Clean and chop the seafood and mix the batter before heating the pan.
- Make-ahead
- Best fresh; prep the seafood ahead but fry to order.
- Leftover move
- Re-crisp leftovers in a hot dry pan.
- Cleanup rhythm
- One pan; rinse promptly to clear the seafood smell.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Mixed seafood
Main
Purpose: Shrimp, squid, and clams give the pancake its briny richness.
Handling: Chop into small, even pieces so they cook quickly.
Adaptation: Use just shrimp if a full mix is hard to source.
Scallions
Aromatic base
Purpose: Balance the seafood with fresh allium flavor.
Handling: Lay them flat across the pan.
Adaptation: Garlic chives add more punch.
Flour and pancake mix
Batter
Purpose: Bind everything into a crisp, cohesive pancake.
Handling: Whisk with icy water to a thin batter.
Adaptation: All-purpose flour with a little rice flour works.
Egg
Binder
Purpose: Holds the loaded pancake together.
Handling: Beat into the batter or pour over while frying.
Adaptation: Add more batter if avoiding egg.
Technique notes
- Do not overload the pan; too much seafood makes it soggy.
- Keep the heat high so the bottom crisps as the seafood cooks.
- Flip only once the underside is golden and set.
Ingredient swaps
- Shellfish-free direction
- Use only firm white fish or skip seafood for plain pajeon.
- Gluten-free direction
- Use rice flour and a tamari-based dip.
- Lighter direction
- Use less oil and a nonstick pan, accepting slightly less crisp.
Serve alongside
- Kimchi
- Soy-vinegar dipping sauce
- Rice
- Pickled radish
- Makgeolli
- Light lager
- Barley tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Best fresh; refrigerate up to 2 days.
- Re-crisp in a hot dry pan rather than a microwave.
- Freezing is not recommended.
Equipment
- Large skillet
- Spatula
- Mixing bowl
- Whisk
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