Crispy, golden-brown Korean seafood pancake filled with tender shrimp, squid, and green onions. This easy Korean seafood pancake recipe is ready in just 20 minutes using one pan. I pat the seafood and green onions dry before adding them to the batter so the pancake gets nice and crispy.
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Korean seafood pancake (haemul pajeon) is a popular savory Korean pancake made with shrimp, squid, and green onions in a crispy batter. It's traditionally served with a tangy soy-based dipping sauce.
Koreans often enjoy it with cold beer, especially on rainy days, because the sizzling sound of the batter frying in oil resembles falling rain.
I love ordering this starter dish at Korean restaurants, so I wanted to recreate it at home. The combination of crispy pancake, tender seafood, and savory green onions is so delicious!
When I make this at home, I use very cold water (almost ice-cold) and mix the batter just until combined to keep the pancake tender. I also swirl the pancake in hot oil and gently press it down as it fries to help it turn evenly golden brown and crispy.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Vegetable Oil: For frying the pancake. Or use a neutral oil with a high smoke point, such as canola or refined avocado oil.
Pancake Batter
- Green Onions (Scallions): They give the pancake its signature onion flavor and become slightly charred when fried.
- Raw Jumbo Shrimp: Use easy-peel, deveined shrimp for convenience. Large shrimp also work. Fresh or thawed frozen shrimp work. Thaw frozen shrimp completely and pat dry before using.
- Raw Squid Rings: Fresh or frozen squid rings work. Thaw frozen squid completely and pat dry before using.
- All-Purpose Flour (Plain Flour): Forms the base of the pancake batter.
- Potato Starch: Helps create a light, crispy crust. Cornstarch also works.
- Baking Powder: Helps lighten the batter so the pancake isn't too dense.
- Salt, Garlic Powder & Onion Powder
- Chicken Bouillon Powder: Adds a rich, savory flavor to the pancake batter.
- Very Cold Water: Use almost ice-cold water to help limit gluten development.
Dipping Sauce
- Regular Soy Sauce: Forms the savory, salty base of the dipping sauce. Light soy sauce also works. Use low-sodium soy sauce for a less salty dipping sauce.
- Rice Vinegar: Adds tanginess to balance the savory soy sauce. White vinegar also works.
- Toasted Sesame Oil: Adds a nutty aroma and flavor to the dipping sauce.
- Green Onions
Expert Tips
- Rinse the peeled shrimp under cold water to remove any tiny shell fragments. Pat dry thoroughly before using.
- Pat the squid rings and green onions dry to remove excess moisture that can prevent the pancake from crisping.
- Don't skimp on the oil or the pancake won't develop a crispy, golden-brown crust.
- Use a large nonstick pan to spread the batter thinly so it cooks evenly and crisps up.
- Spread the batter evenly to prevent thick, undercooked areas and uneven browning.
- Use a large, wide spatula to flip the pancake once the bottom is firm to support it and prevent it from breaking apart.
- Gently press down on the pancake to improve contact with the pan for even browning.
Instructions
Below are step-by-step instructions on how to make Korean seafood pancake:
- Prepare the green onions: Wash the green onions and pat them dry with paper towels. Trim off the roots, slice each entire stalk lengthwise, and cut into 2-inch-long pieces.
- Prepare the seafood: Pat the shrimp and squid rings dry with paper towels to remove excess moisture.
- Mix the dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, potato starch, baking powder, garlic powder, onion powder, chicken bouillon powder, and salt until evenly combined.
- Make the pancake batter: Add the green onions, shrimp, squid rings, and very cold water to the dry ingredients. Mix just until combined, making sure everything is coated in batter. Avoid overmixing.
- Fry the pancake: Heat 2 1⁄2 tablespoon of vegetable oil in an 11-12-inch nonstick pan over medium-high heat, swirling the pan to evenly coat the bottom. Add the batter and spread it evenly across the pan, scraping out any remaining batter from the bowl to fill any gaps. Reduce the heat to medium and fry for about 5-7 minutes until the bottom is golden brown and crispy, and the green onions are lightly charred. Occasionally swirl the pancake in the oil to help it brown evenly.
- Flip and serve: Once the bottom is firm, carefully flip the pancake using a large, wide spatula. Pour the remaining vegetable oil around the edges and swirl the pan to distribute it underneath. Gently press down on the pancake with the spatula and fry for about 4-5 minutes until both sides are golden brown and crispy, and the seafood is cooked through. Transfer the pancake to a cutting board and slice into square pieces. Then mix all the dipping sauce ingredients together in a small bowl and serve the sauce with the hot pancake.
Storage & Reheating
- Refrigerator: Store leftover Korean seafood pancake in an airtight container in the refrigerator for up to 4 days.
- Freezer: Let the pancake cool completely, then freeze it whole, if possible, in a freezer-safe bag for up to 3 months. No thawing is needed before reheating.
- Reheating: Reheat the refrigerated pancake in a lightly oiled nonstick pan over medium heat for about 2-3 minutes per side until hot and crispy. Alternatively, air fry at 375°F for about 3-6 minutes. For frozen pancakes, reheat directly from frozen using either method, allowing extra time until heated through and crispy. If the whole pancake doesn't fit flat in the air fryer basket, use the stovetop instead.
Variations
- Different Seafood: Substitute the shrimp and squid with diced octopus or clams. Make sure the seafood is drained and patted dry before adding it to the batter.
- Vegetarian: Omit the seafood and add more green onions or thinly sliced vegetables, such as carrots or onions. Use vegetable bouillon powder instead of chicken bouillon powder.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Use gluten-free chicken bouillon powder and gluten-free soy sauce or tamari for the dipping sauce.
Pairing Suggestions
Serve Korean seafood pancake with:
- Kimchi: Its tangy, spicy flavor balances the rich pancake.
- Tteokbokki: Chewy rice cakes in a sweet and spicy sauce complement the savory pancake.
- Korean Cucumber Salad: A refreshing, crunchy side dish that balances the richness.
FAQ
Can I air fry Korean seafood pancake?
I don't recommend air frying the raw batter because it's too runny and can drip through the basket. However, you can use an air fryer to reheat cooked pancakes until crispy.
Why does my Korean seafood pancake fall apart?
The pancake may fall apart if you flip it before the bottom has formed a firm crust. Let the first side cook until golden brown and firm, then use a large, wide spatula to support the pancake when flipping.
📖 Recipe
Easy Korean Seafood Pancake (Haemul Pajeon)
Crispy, golden-brown Korean seafood pancake filled with tender shrimp, squid, and green onions. This easy Korean seafood pancake recipe is ready in just 20 minutes using one pan. I pat the seafood and green onions dry before adding them to the batter so the pancake gets nice and crispy.
Ingredients
- 5 tablespoon vegetable oil or any neutral oil
Pancake Batter:
- 10 green onions
- 8 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
- 1 teaspoon sesame oil toasted kind
- 1 tablespoon green onion finely chopped
Instructions
- Wash the green onions and pat them dry with paper towels. Trim off the roots, slice each entire stalk lengthwise, and cut into 2-inch-long pieces.
- Pat the shrimp and squid rings dry with paper towels to remove excess moisture.
- In a large mixing bowl, whisk together the all-purpose flour, potato starch, baking powder, garlic powder, onion powder, chicken bouillon powder, and salt until evenly combined.
- Add the green onions, shrimp, squid rings, and very cold water to the dry ingredients. Mix just until combined, making sure everything is coated in batter. Avoid overmixing.
- Heat 2 1⁄2 tablespoon of vegetable oil in an 11-12-inch nonstick pan over medium-high heat, swirling the pan to evenly coat the bottom. Add the batter and spread it evenly across the pan, scraping out any remaining batter from the bowl to fill any gaps. Reduce the heat to medium and fry for about 5-7 minutes until the bottom is golden brown and crispy, and the green onions are lightly charred. Occasionally swirl the pancake in the oil to help it brown evenly.
- Once the bottom is firm, carefully flip the pancake using a large, wide spatula. Pour the remaining vegetable oil around the edges and swirl the pan to distribute it underneath. Gently press down on the pancake with the spatula and fry for about 4-5 minutes until both sides are golden brown and crispy, and the seafood is cooked through.
- Transfer the pancake to a cutting board and slice into square pieces.
- Then mix all the dipping sauce ingredients together in a small bowl and serve the sauce with the hot pancake.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 544kcal | Carbohydrates: 94g | Protein: 29g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 197mg | Sodium: 3516mg | Potassium: 1233mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1297IU | Vitamin C: 30mg | Calcium: 421mg | Iron: 7mg
Jasmine
If anyone is wondering if it comes out well with gluten free flour…yes, it’s perfect! However…if anyone else was wondering if it does well with rice flour…well, no…it doesn’t.
Christie Lai
Thanks for sharing your note here and for making my recipe!
Jackie
Is it supposed to be like a chewy texture on the inside? It kind of looks like a gelatin texture to me. Idk if I used too much batter…
Christie Lai
Hi Jackie, it should be slightly chewy on the inside and crispy on the outside. Next time, I recommend really flattening the pancake out so it's quite thin to prevent that texture. You can also adjust the heat if needed or cook it for longer.
John
I am so glad I found your web log of recipes!! and it was just in time too! I wanted to make this seafood pancake for New Year's Eve. We were staying in and I had always gotten this at a favorite Chinese place in New York City.
About a year ago I attempted to make this using a recipe found on the internet and it came out all wrong! Too much flour and too bready of a pancake. It was pretty good to eat but really did not resemble my NYC favorite. So, this year I went searching again and I found yours and I noticed the unusually small amount of flour AND that it was 1:1 equal with the starch!! The photos of your finished seafood pancake looked exactly like my old cherished NYC version so I gave it a go.
I couldn't have been happier with the results!! It was exactly as I remember my old favorite from New York and it was a hit at home! You have a new loyal fan!!!
I also want to compliment you on the usability of your recipe pages. They have just enough description by way of introducing the recipe, excellent photographs and the actual recipe is laid out in such a readable and organized way. I shouldn't have to compliment you on this but the majority of recipe websites have too much text talking about themselves, the dish, trying to sound clever and then miles of scrolling to get to the recipe while trying to dodge intrusive advertising that really interferes with using the page. You got it right! Thank you!!
Christie Lai
THIS IS MUSIC TO MY EARS! I'm so glad you enjoyed this recipe and are happy with the results.
Thank you so much for the kind words, positive feedback, and support, John! I'm glad all this information is helpful. Your comment truly made my day.
Kim
Made it for the 3rd time, delicious !
Christie Lai
Thanks so much for making my recipe, Kim! I'm so happy to hear you've made it a third time and it was delicious.
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!
John
I just made this for the first time and it came out very large - I must have added too much of everything. I cooked it in the largest skillet in the house but there was no way to flip it!! It really was like a medium sized pizza! I ended up being able to slide it onto a sheet pan and then, with a "one, two, three!!" flipped the sheet pan back onto the skillet and miraculously it worked!! It felt very high-stakes though!!
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.