Korean Haemul Pajeon — The Seafood Green Onion Pancake That Belongs on Every Table

There's a Korean saying: jeonbuchineunsori — the sound of pajeon sizzling in a pan sounds like rain. Koreans traditionally eat pajeon on rainy days, connecting the crackle of batter in hot oil to the sound of rain on the street.

Pajeon means scallion pancake. Haemul means seafood. Haemul pajeon is scallion pancake with seafood — the most common variation and the one most closely associated with makgeolli (Korean rice wine) culture.

Pajeon vs. Other Korean Pancakes

Korean has a broad category of pan-fried items called jeon or buchimgae. Within this category:

• Pajeon — scallion is the main ingredient
• Haemul pajeon — scallion + seafood
• Kimchijeon — kimchi is the main ingredient (different texture, less seafood)
• Hobakjeon — thinly sliced zucchini dipped in egg and flour
• Bindaetteok — mung bean pancake (a completely different batter)

Haemul pajeon specifically places the scallions lengthwise in the pan so the final pancake has a visible grid of green lines throughout.

The Batter

Unlike Japanese tempura or Western pancake batter, Korean pajeon batter is meant to be fairly thin. The scallions and seafood provide most of the substance; the batter holds it together and creates the crust.

Batter:

• 150g all-purpose flour
• 50g rice flour (optional but adds crispiness)
• 1 egg
• 200ml cold water
• ½ tsp salt

Mix until just combined. Should be roughly the consistency of heavy cream.

The secret to extra crispiness: Replace some of the water with ice-cold sparkling water. The carbon dioxide creates bubbles in the batter that crisp up when they hit the oil.

The Seafood

Use two or three seafood types for complexity:

• 6-8 medium shrimp, peeled and halved lengthwise
• 100g squid, cleaned and cut into rings
• 6-8 baby clams or mussels (optional)

Pat seafood dry.

Cooking

1. Heat a large cast-iron or non-stick pan over medium-high. Add 3-4 tbsp vegetable oil — more oil than you think is needed. The bottom should be visibly oiled.

2. Lay scallions lengthwise across the pan, ends trimmed. Cut to fit the pan diameter. Arrange in a single layer — this is the structure of the pancake.

3. Scatter seafood over the scallions.

4. Pour batter over the scallions and seafood — just enough to bind everything. Don't pile the batter high.

5. Critical step: Cook 4-5 minutes over medium-high without moving or pressing down. The bottom must develop a deep golden crust before you touch it.

6. Test the edge — if it lifts cleanly, it's ready to flip. Use a wide spatula. Flip once decisively.

7. Add 1 more tablespoon oil to the pan. Cook 3-4 minutes on the second side.

8. For an extra crispy bottom: after flipping, press down gently with the spatula and raise the heat slightly for the final 1-2 minutes.

Dipping Sauce

Mix together:

• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• ½ tsp gochugaru (Korean chili flakes)
• 1 tsp sesame seeds
• 1 scallion, minced

The acid in the vinegar cuts the oil; the soy adds salt; the gochugaru adds color and mild heat.

Serving

Slice like a pizza. Serve hot, directly from the pan. Have makgeolli or cold beer nearby.

---

The sound of pajeon cooking is genuinely the sound of rain. On a gray day, when the oil hits the pan and the batter begins its low roar, the parallel is exact. There are worse ways to spend a rainy afternoon.