Introduction
Have you ever tasted a dish so crispy on the outside yet tender and flavorful inside that it instantly transported you to another culture? That’s exactly what Haemul Pajeon, the famous Korean seafood pancake with scallions, does for food lovers. Often enjoyed during rainy days in Korea, this savory pancake combines seafood, scallions, and a light batter into a comfort dish that is simple yet deeply satisfying.
But what makes Haemul Pajeon so special? Is it the crunch of scallions, the burst of flavor from fresh seafood, or the joy of dipping each slice into tangy soy sauce? Let’s dive into the story, preparation, and cultural significance of this beloved Korean dish.
History of Haemul Pajeon
Pajeon, meaning “green onion pancake,” has been a staple of Korean cuisine for centuries. The variation Haemul Pajeon (haemul = seafood) likely developed in coastal regions where seafood was abundant.
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It became a popular dish served at royal courts and local taverns.
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Over time, it spread nationwide, gaining popularity as both street food and a family meal.
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Traditionally, Koreans enjoy it with makgeolli (a lightly sparkling rice wine), especially on rainy days, because the sizzling sound of frying pancakes reminds people of raindrops.
Did You Know? Haemul Pajeon is often considered a “sharing food” in Korea. It’s cooked large and cut into pieces so everyone at the table can enjoy it together.
Essential Ingredients for Haemul Pajeon
Creating the perfect seafood pancake requires fresh and simple ingredients. Here’s what you need:
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All-purpose flour (or Korean pancake mix for extra crispiness)
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Rice flour (adds crunch)
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Cold water (for light batter)
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Scallions (green onions) – the star ingredient
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Seafood mix – shrimp, squid, mussels, or clams
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Eggs – for binding
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Salt & pepper – to taste
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Oil – vegetable or sesame for frying
Pro Tip: Using ice-cold water prevents gluten from forming, ensuring a crispy texture.
Variations of Haemul Pajeon
While the classic version is loved worldwide, Koreans enjoy several variations:
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Kimchi Pajeon – spicy kick with fermented kimchi.
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Vegetarian Pajeon – zucchini, carrots, and mushrooms instead of seafood.
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Mixed Seafood Pajeon – packed with shrimp, oysters, clams, and squid.
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Mini Pajeon – smaller, snack-sized pancakes often served as street food.
Preparation – Step-by-Step Guide
Here’s how you can make Haemul Pajeon at home:
Ingredients (for 2–3 servings)
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1 cup all-purpose flour
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½ cup rice flour
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1½ cups cold water
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1 egg
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1 bunch scallions, cut into 3-inch pieces
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1 cup mixed seafood (shrimp, squid, mussels)
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½ tsp salt
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Oil for frying
Method
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Make the Batter – Mix flour, rice flour, cold water, egg, and salt until smooth.
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Heat the Pan – Coat a skillet with oil and heat on medium-high.
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Layer Scallions – Place scallions evenly across the pan.
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Add Seafood – Distribute shrimp, squid, and mussels over the scallions.
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Pour Batter – Spread batter evenly, covering scallions and seafood.
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Cook Until Crisp – Fry for 4–5 minutes until golden brown, then flip carefully.
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Serve with Dipping Sauce – Soy sauce mixed with vinegar, garlic, and chili flakes.
Did You Know? Koreans believe flipping a pancake in the pan requires good luck and skill, similar to flipping fortune in life!
Cultural Significance
In Korea, Haemul Pajeon is more than food—it’s a symbol of togetherness. Families prepare it during celebrations, while friends enjoy it alongside rice wine on rainy days. It reflects Korean hospitality, where meals are shared and enjoyed communally.
Serving Suggestions
Haemul Pajeon is best served:
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With soy-vinegar dipping sauce.
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Alongside makgeolli or Korean beer.
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As part of a larger banchan (side dish) spread.
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Cut into squares for easy sharing at parties or gatherings.
Types of Korean Pancakes (Jeon)
Haemul Pajeon is part of the jeon family of Korean pancakes. Other popular jeons include:
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Buchujeon – made with garlic chives.
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Gamjajeon – potato pancake.
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Hobakjeon – zucchini pancake.
Tips for the Perfect Haemul Pajeon
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Use rice flour for a crispier bite.
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Don’t overcrowd the pan—cook in batches if needed.
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Flip only once to maintain structure.
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Serve immediately; they lose crispiness if left too long.
Other Valuable Insights
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Regional Twist: In Busan, seafood-heavy versions are popular due to coastal access.
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Hidden Fact: Some Koreans add sparkling water instead of plain water for extra lightness.
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Expert Tip: A cast-iron skillet produces the crispiest results.
Personal Experience – My First Haemul Pajeon
The first time I tried Haemul Pajeon was at a small eatery in Seoul during a summer downpour. The sizzle of the pan echoed the raindrops outside, and the aroma of scallions filled the air. Sharing the pancake with locals over makgeolli made me realize that food is not just about taste—it’s about connection and tradition.
Conclusion
Haemul Pajeon is more than a pancake—it’s a cultural icon that blends crispy textures, seafood richness, and the warmth of Korean hospitality. Whether you enjoy it on a rainy day, at a gathering with friends, or as part of a Korean feast, this dish carries history, flavor, and comfort in every bite.
Frequently Asked Questions (FAQs)
1. What is the difference between Pajeon and Haemul Pajeon?
Pajeon is a scallion pancake, while Haemul Pajeon includes seafood like shrimp, squid, and mussels.
2. Can I make Haemul Pajeon without seafood?
Yes! You can substitute with vegetables like zucchini, mushrooms, or kimchi.
3. What dipping sauce goes best with Haemul Pajeon?
A mix of soy sauce, vinegar, sesame oil, garlic, and chili flakes is traditional.
4. Is Haemul Pajeon gluten-free?
Not usually, but you can use gluten-free flour or a mix of rice flour and cornstarch.
5. Why do Koreans eat Haemul Pajeon on rainy days?
The sizzling sound reminds people of falling rain, making it a cozy, comforting dish.
6. Can I store and reheat Haemul Pajeon?
Yes, refrigerate leftovers and reheat in a skillet for best crispiness. Avoid microwaving.
