Appetizer: South Korea – 해물파전 ▶ Haemul Pajeon (Seafood Scallion Pancake)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

7–10 oz / 200–300 g mixed seafood (shrimp, squid, mussels or clams), cleaned and roughly chopped
6–8 long scallions (green onions), trimmed and cut into 8–10 inch (20–25 cm) lengths or halved lengthwise
1 cup (125 g) all-purpose flour
1 / 2 cup (60 g) rice flour or cornstarch (optional, for extra crispness)
1 large egg (optional, for binding)
1 1 / 4 cups (300 ml) cold water or cold sparkling water
1 / 2 tsp fine salt
1 / 4 tsp freshly ground black pepper
1 small onion, thinly sliced (optional)
1 small carrot, julienned (optional)
3–4 tbsp (45–60 ml) neutral oil (vegetable, canola, or light sesame) for frying
Lemon or lime wedges for serving (optional)
For the dipping sauce:
3 tbsp (45 ml) soy sauce
1 tbsp (15 ml) rice vinegar
1 tsp (5 ml) sesame oil
1 tsp sugar or honey (optional)
1 clove garlic, minced
1 tsp gochugaru (Korean red pepper flakes) or a pinch of chili flakes (optional)
1 tbsp (15 ml) chopped scallion
1 tsp (5 ml) toasted sesame seeds (optional)

Instructions

Prepare seafood and vegetables: rinse and drain seafood, pat dry with paper towel and cut into bite-sized pieces. Trim scallions and keep long pieces (cut in half lengthwise if very thick). If using onion/carrot, slice thinly.
Make the batter: in a bowl whisk together all-purpose flour, rice flour (if using), salt and pepper. Add the egg (if using) and slowly whisk in cold water or sparkling water until you have a slightly loose batter (similar to heavy cream). Do not overmix; a few small lumps are fine.
Optional rest: let the batter sit 5–10 minutes so the rice flour hydrates; keep it cold for a crisper pancake.
Mix in vegetables/seafood (two methods): (A) Fold scallions, onion, carrot and half the seafood into the batter so ingredients are evenly coated, or (B) spread scallions directly in the pan and arrange seafood/vegetables on top after pouring batter (both are traditional; method A gives a more uniform pancake).
Prepare dipping sauce: combine soy sauce, rice vinegar, sesame oil, sugar, minced garlic, gochugaru (if using), chopped scallion and sesame seeds in a small bowl. Adjust to taste and set aside.
Heat the pan: place a large nonstick or well-seasoned cast-iron skillet over medium–high heat. Add 2 tbsp oil and heat until shimmering but not smoking.
Form the pancake: if using method A, pour batter with mixed ingredients into the hot pan and spread evenly to about 20–25 cm (8–10 in) diameter and about 3–5 mm thick. If using method B, arrange scallions in a crisscross pattern in the pan, pour batter over them, and place seafood pieces on top.
Fry the first side: cook undisturbed 3–5 minutes until the bottom is golden brown and edges look set. Reduce heat to medium if browning too quickly. Press down gently with a spatula to compact and help even contact with the pan.
Flip the pancake: add 1–2 tbsp more oil around the edges, slide the pancake onto a plate, invert the pan over the plate and flip so the uncooked side is down (or use a wide spatula to flip in the pan). Cook second side 3–4 minutes until golden and crisp. If the pancake is thick, cover the pan briefly (30–60 seconds) to ensure the center cooks through, then uncover to crisp.
Finish and drain: when both sides are golden and seafood is cooked through, transfer pancake to a cutting board or plate and let rest 1 minute. Drain excess oil on paper towel if desired.
Serve: cut into wedges or bite-size pieces like a pizza. Serve hot with dipping sauce and lemon or lime wedges on the side.
Notes and tips: use cold or sparkling water for a lighter, crisper batter; don’t overcrowd the pan—make two pancakes if needed; adjust seafood quantity and vegetables to taste; press the pancake while frying to get a uniform crisp crust.