Easy Korean Seafood Pancake (Haemul Pajeon)

Ingredients

• 60 g (½ cup)Korean pancake mix (buchimgaru)
• 60 g (½ cup)Korean tempura mix (twigimgaru)
• 240 ml (1 cup), ice-coldwater
• 100 gcalamari rings, cut into bite-sized pieces
• 100 gsmall shrimp, peeled and deveined
• to tastesalt and pepper
• 1 bunchspring onions, cut into thirds lengthways and crossways
• 1Korean red chilli pepper (hong-gochu), optional
• 45–60 ml (3–4 tbsp), plus more if neededcooking oil
• 30 ml (2 tbsp)soy sauce
• 15 ml (1 tbsp)white vinegar
• 15 ml (1 tbsp)water
• 5 ml (1 tsp)minced garlic
• 5 ml (1 tsp)gochugaru (Korean chilli flakes)
• 5 ml (1 tsp)sugar

Instructions

1. 1

   Mix the sauce

   Stir the soy sauce, vinegar, water, minced garlic, gochugaru and sugar together in a small bowl.

2. 2

   Prepare the filling

   If the seafood is frozen, thaw it in cold water, then drain off excess water and season with salt and pepper. Cut the spring onions lengthways and crossways, and slice the red chilli if using.

3. 3

   Make the batter

   Combine equal amounts of Korean pancake mix and tempura mix in a medium bowl. Add the ice-cold water and mix until smooth; the batter should be thin and runny. Add the prepared seafood and mix just until combined.

4. 4

   Heat the pan

   Heat 3–4 tablespoons of oil in a non-stick pan over medium-high heat. Ladle in half the mixture and spread it evenly with the ladle. If using the red chilli, arrange half of it on top.

5. 5

   Cook both pancakes

   Lift an edge with a large spatula and flip the pancake promptly once the underside is golden brown. Add a little more oil around the edges if preferred, then cook until golden brown, about 3–4 minutes. Repeat with the remaining mixture.

6. 6

   Serve warm

   Cut the pancakes into bite-sized pieces and serve warm with the dipping sauce.

What is haemul pajeon?

Haemul pajeon is a Korean savoury pancake: haemul means seafood, and pajeon refers to a pancake made with spring onions. It brings seafood and spring onions together in a crisp, pan-fried batter.

This version uses two prepared Korean mixes for convenience and makes two pancakes in about 15 minutes. The light dipping sauce adds a sharp, savoury contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 295 calories, 0g protein, 0g carbs, 0g fat.

The pancake mixes and spring onions provide most of the carbohydrates, while the cooking oil is the main source of fat. Shrimp and calamari contribute protein; serve a portion with vegetables or a simple salad to round out the plate.

The batter mix

Pancake mix: Korean pancake mix forms the base and gives the batter its savoury character.

Tempura mix: Combining it in equal amounts with the pancake mix helps make a delicate, crisp coating. Keep the water ice-cold and aim for a thin, runny consistency.

Preparing the seafood

Thaw and drain: If the calamari or shrimp is frozen, thaw it in cold water and drain it well. Excess water can loosen the batter and make the pancake harder to brown.

Cut evenly: Bite-sized calamari pieces and small shrimp distribute through the batter more easily. Season them with salt and pepper before mixing them in.

Getting the spring onions ready

Cut the spring onions both lengthways and crossways, as directed, so they can be spread through the batter. Mix them with the seafood only until everything is combined.

The red chilli is optional and goes on top after the batter is in the pan. Use it for a little extra heat and colour, or leave it out.

A crisp, golden finish

Even layer: Spread each half of the batter evenly across the pan so it cooks at a similar rate. A non-stick pan helps when it is time to lift and turn the pancake.

Flip cue: Lift an edge with a large spatula and check that the underside is golden brown before flipping. Cook the second side until golden too, adding a little oil around the edges if desired.

Timing and serving

The recipe takes about 15 minutes in total, so prepare the dipping sauce and cut the vegetables and seafood before heating the pan. The method cooks the mixture as two pancakes, with about 3–4 minutes specified for cooking after the flip.

Serve the pancakes warm, cut into bite-sized pieces, with the dipping sauce. They also work well as part of a Korean-style meal with rice and simple vegetable sides.

Recipe notes & tips

• Drain thawed seafood thoroughly before adding it to the batter.
• Keep the water ice-cold to make the thin batter as directed.
• Spread the batter evenly so the pancake cooks consistently.
• Wait for a golden underside before flipping rather than turning it too early.
• Mix the seafood into the batter only until just combined.
• Serve the pancakes warm with the dipping sauce.

Variations

• Add more spring onions: Increase the amount of spring onions for a greener, more onion-forward pancake.
• Use the red chilli: Arrange sliced Korean red chilli on top for extra heat and colour.
• Adjust the seafood: Use a different mix of seafood while keeping the total amount similar.
• Make it milder: Leave out the optional red chilli and reduce the gochugaru in the sauce.
• Serve with rice: Add plain rice and vegetables for a more substantial meal.

Common mistakes to avoid

• Wet seafood: Excess water can thin the batter; drain the thawed seafood well.
• Thick batter: The batter should be thin and runny; add the specified ice-cold water and mix well.
• Overmixing: Mixing for too long can make the batter heavier; stop once the seafood is just combined.
• Flipping too soon: The pancake may not hold together; wait until the underside is golden brown.
• Uneven spreading: Thick patches cook at different rates; spread the mixture evenly in the pan.
• Skipping the sauce: The dipping sauce adds a tangy contrast; mix it while preparing the pancake ingredients.

How to store

Refrigerate leftover pancakes in a covered container and use within 2 days. Reheat in a lightly oiled frying pan until hot and crisp again; keep the dipping sauce covered and refrigerated separately.

Frequently asked questions