A crispy, savory Korean green onion pancake with succulent shrimp and squid. This easy Korean seafood pancake recipe uses simple ingredients and it's ready in 20 minutes! A tasty appetizer, side dish, or snack that is family-friendly, better-than-takeout, and great for busy weeknights.
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Korean seafood pancake (or 'Haemul Pajeon') is a popular savory pancake from South Korea that features a simple batter with shrimp, squid, and green onions.
The tender shrimp and squid contrast deliciously with the crispy pancake. It's often served with a tangy soy-based dipping sauce for best taste.
The word 'haemul' means 'seafood' and 'pajeon' means 'scallion pancake' in English.
In Korean cuisine, it's common to enjoy savory pancakes with an ice-cold beer, especially on a rainy day to bring comfort.
I love ordering this at Korean restaurants, and I knew I had to create my own version - so here it is!
Not a fan of seafood? Check out my easy 15-minute Korean scallion pancake recipe.
Ingredients & Substitutes
Please scroll down to the recipe card below for exact measurements.
- Neutral Oil: Use a neutral oil like avocado, sunflower, grapeseed, peanut, vegetable, or canola oil. Avoid olive oil or any low smoke point oil.
Pancake Batter
- Green Onions
- Jumbo Shrimp: Or use large shrimp. Use the easy-peel, deveined kind for convenience.
- Raw Squid Rings: Or use chopped octopus, scallops, clams, or mussels.
- All-Purpose Flour (aka plain flour)
- Potato Starch: Or use cornstarch.
- Baking Powder: This makes the pancake crispy.
- Garlic Powder
- Onion Powder
- Chicken Bouillon Powder: To add more flavor, avoid skipping this ingredient.
- Salt
- Very Cold Water: Avoid using warm or room temperature water, or this promotes gluten development, causing soggy, tough pancakes.
Dipping Sauce
- Regular Soy Sauce: Or use low-sodium soy sauce or light soy sauce.
- Rice Vinegar: Or use white vinegar.
- Sesame Oil: Or use a pinch of sesame seeds.
- Green Onions
Note: Asian ingredients are typically available at most Asian grocery stores or check online, like on Amazon.
Variations
- Seafood-less version: Remove the seafood and make it a green onion pancake.
- Gluten-free version: Replace the all-purpose flour with a gluten-free baking flour and use gluten-free chicken bouillon powder. Replace the soy sauce with tamari sauce, coconut aminos, or gluten-free soy sauce.
Expert Tips
- Rinse the peeled and deveined shrimp to remove tiny shells or dirt.
- Pat dry the green onions and seafood to remove any excess moisture, which can cause soggy pancakes.
- Use a large non-stick pan so the pancake doesn't stick.
- Don't skimp on the oil or the pancake won't get crispy.
- Swirl the oil in the pan before adding the batter to create a golden crust.
- Occasionally swirl and press down on the pancake to crisp it up.
- Flip with a large spatula only when the bottom is solid, or it'll break apart.
- Slightly char the onions for extra flavor!
Instructions
Below are step-by-step instructions on how to make Korean seafood pancake:
- Prepare the green onions: Wash green onions and pat dry with paper towels. Trim off the roots, vertically split each stalk down the middle, and chop into 2-inch-long pieces. Set aside.
- Pat dry the seafood: Pat dry the squid rings and shrimp with paper towel to remove excess moisture and set aside.
- Combine dry ingredients: In a large bowl, whisk together all-purpose flour, potato starch, baking powder, garlic powder, onion powder, chicken bouillon powder and salt until combined.
- Add remaining batter ingredients: Then add green onions, shrimp, squid rings and cold water. Mix just until combined - do not overmix.
- Fry the pancake batter: Heat 2 ½ tablespoons (37 ml) vegetable oil in a large non-stick pan (about 11-12 inches wide) on medium-high heat. Swirl the oil in the pan and then add the batter, evenly spreading it. Then scrape out the remaining batter to fill in any gaps. Reduce to medium heat and fry until the bottom is crispy, golden, and slightly charred, about 5-7 minutes, occasionally swirling it in the oil.
- Cook pancake: Flip over and pour the remaining oil around the pancake. Swirl the pancake in the oil and occasionally press down on it. Fry until crispy and golden brown, about 4-5 minutes. Transfer to a cutting board to slice into smaller pieces. Combine the dipping sauce ingredients and enjoy with the pancake.
Storage & Reheating
- Korean seafood pancake can last up to 4 days stored in an airtight container in the refrigerator. To enjoy, reheat on the stovetop or in the air fryer at 350 F until hot throughout.
- Korean seafood pancake can be frozen for up to 3 months in a freezer-safe bag once cooled. To enjoy, reheat from frozen on the stovetop or in the air fryer at 350 F until hot throughout.
Pairing Suggestions
Korean seafood pancake pairs well with:
FAQ
Korean seafood pancake is best enjoyed fresh or same day, but you can make it up to 4 days in advance and store in an airtight container in the fridge once cooled. To enjoy, reheat on the stovetop or air fryer at 350 F until hot throughout.
The seafood can be replaced with cooked chicken, or omitted completely.
I don't recommend air frying Korean seafood pancake as the runny batter will slip through the air fryer basket, causing a mess.
📖 Recipe
Quick & Easy Korean Seafood Pancake (Haemul Pajeon)
Ingredients
- 5 tablespoon vegetable oil or any neutral oil
Pancake Batter:
- 10 green onions
- 8 pieces jumbo shrimp peeled, deveined & rinsed
- ⅓ cup squid rings rinsed
- 6 tablespoon all-purpose flour
- 6 tablespoon potato starch or cornstarch
- 1 teaspoon baking powder
- 1 ½ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon chicken bouillon powder
- ¼ teaspoon salt
- ¾ cup water very cold
Dipping sauce:
- 2 tablespoon regular soy sauce or light soy sauce
- 2 tablespoon rice vinegar or white vinegar
- 1 teaspoon sesame oil or a pinch of sesame seeds
- 1 tablespoon green onion finely chopped
Instructions
- Wash green onions and pat dry with paper towels. Trim off the roots, vertically split each stalk down the middle, and chop into 2-inch-long pieces. Set aside.
- Pat dry the squid rings and shrimp with paper towel to remove excess moisture and set aside.
- In a large bowl, whisk together all-purpose flour, potato starch, baking powder, garlic powder, onion powder, chicken bouillon powder and salt until combined.
- Then add green onions, shrimp, squid rings and cold water. Mix just until combined - do not overmix.
- Heat 2 ½ tablespoons (37 ml) vegetable oil in a large non-stick pan on medium-high heat. Swirl the oil in the pan and then add the batter, evenly spreading it. Then scrape out the remaining batter to fill in any gaps. Reduce to medium heat and fry until the bottom is crispy, golden, and slightly charred, about 5-7 minutes, occasionally swirling it in the oil.
- Flip over and pour the remaining oil around the pancake. Swirl the pancake in the oil and occasionally press down on it. Fry until crispy and golden brown, about 4-5 minutes.
- Transfer to a cutting board to slice into smaller pieces.
- Combine the dipping sauce ingredients and enjoy with the pancake.
Lisa
I still haven’t mastered the flip, but this pancake is still delicious!
Christie Lai
Thank you so much for making my recipe! So glad you enjoyed it and with practice I know you'll nail that flip!
Bob
Delicious
Christie Lai
Excellent! Thanks for making it!
Millie
Omg this was so good! I’ve always wanted to make this at home but could never find the right recipe and this is it.
Christie Lai
So glad you liked it! Thank you so much for making it.
Trish
I tried this recipe, followed it to the T and came out perfectly!!😍 thanks for the tips on keeping the seafood and scallions dry before folding in the batter! The family loved it and it was gone in a snap!😅🥰
Christie Lai
Thank you so much for making my recipe! I'm so happy to hear that my tips were helpful and very glad to hear the family loved it!
Stella Au
I devoured this pancake so fast. My eyes were rolling back and I was levitating- I have tried many other Korean pancake recipes and this one definitely takes the cake. I read the reviews afterwards and apparently there's supposed to be an egg added in this recipe.....needless to say it was scrumdiddlylicious without one
Christie Lai
Thank you so much for making and sharing this very kind review, Stella! You turned my day upside right! The original recipe contained an egg but after re-developing this recipe, I decided to omit it as it makes the pancake less crispy. I'm so happy you enjoyed it 🙂
JOSE G DUMLAO JR
Yes, I did
Kathy Tom
Hello may I ask when we should add the eggs? Thank you kindly.
Christie Lai
Hi Kathy, thanks so much for flagging this! I've corrected the recipe card to reflect when to add it in 🙂 I hope you enjoy my recipe!
Kristin
It was soooooo yummy!!!! Definitely will be a common dish in our house now. Thank you!
christieathome
This is music to my ears! Thank you so much for your kind comment 🙂 Have a lovely day Kristin!
Cherie
I made for lunch. Loved it. the crispness was great. When I made batter it was thin with seafood but thickened during cooking process. No probs I will make again until I per-fect it. 🙂
Christie Lai
Thank you so much for making my recipe and for sharing that note with me! It may help to add a tiny bit more cold water to loosen it if it's too thick. I also find that the batter will thicken if it's over mixed due to the activation of gluten, so if possible, avoid over mixing. Hope this helps!
Heidi | The Frugal Girls
So much flavor in so little time... YUM! I am loving these savory pancakes, and those amazing tiger shrimp you added!!
Tasia ~ two sugar bugs
I've never had haemul pajeon, but I would love to try it! The crispy edges and seafood on top look delicious!
Tara
Omg 😆 I’m in heaven ! I’ve paid $10 in a restaurant to eat these and this version was fast , easy , quite cheap to make and tasty 😋 yum .
Are we supposed to add an egg ?
Christie Lai
Thanks so much for making my recipe and for the kind review, Tara! I'm so glad you enjoyed it 🙂 No egg is needed as I find eggs make the pancake less crispy.