Haemul Pajeon Recipe

Prepare batter

In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup rice flour (or cornstarch) and 1 tsp kosher salt and 1/4 tsp white pepper. Make a well and add 1 cup cold water and 1 large egg; whisk gently until mostly smooth. Do not overmix — a few small lumps are fine. The batter should be slightly thinner than pancake batter; add up to 1–2 tbsp extra water if it seems too thick.

Stir 1 tsp sesame oil and 1 tsp rice wine (if using) into the batter to add aroma and a bit of flavor. Set the batter in the fridge for 10–15 minutes while you prepare the seafood and vegetables — the cold batter helps yield a crisper pancake.

Prepare seafood

Pat 8 medium shrimp, 1/2 cup calamari rings and 1/2 cup scallops dry with paper towels. Season lightly with 1/2 tsp salt and 1/4 tsp black pepper and 1 tbs soy sauce; toss gently and let sit 5 minutes while you slice veggies.

Slice and chop vegetables

Trim and cut 6 green onions into 2–3 inch lengths on the bias. Thinly slice 1/2 yellow onion and 1/4 red bell pepper into matchsticks. Julienne 1/4 cup carrot. If using cilantro or Korean chives, chop roughly. Combine the prepared vegetables in a bowl.

Fold the seafood and vegetables into the chilled batter so they are evenly distributed. Reserve a few whole shrimp or a small handful of scallops to place on top for a decorative finish if desired.

Heat the pan

Place a large nonstick or cast-iron skillet over medium-high heat. Add 2–3 tbsp vegetable oil and heat until shimmering but not smoking. You want enough oil to coat the pan so the pancake fries and becomes crisp.

Cook the pancake

Pour the batter with seafood and vegetables into the hot skillet and spread into an even circle about 8–9 inches across and roughly 1/4–1/2 inch thick. Arrange reserved shrimp/scallops on top. Cook undisturbed for 3–5 minutes until the underside is golden brown and crisp. Reduce heat to medium-low if the pancake is browning too quickly and the center is still raw.

Flip and finish

Carefully flip the pancake: either slide it onto a large plate and invert back into the pan, or use a wide spatula. Add another 1 tbsp oil around the edges if needed. Cook the second side 3–5 minutes until golden and cooked through. Total cook time will depend on thickness; seafood should be opaque and fully cooked.

If you prefer extra-crispy edges, press down gently with the spatula while cooking and increase heat for the last 30–60 seconds, watching closely to avoid burning.

Transfer the finished haemul pajeon to a cutting board or plate lined with paper towel to absorb excess oil. Let rest 1–2 minutes, then cut into wedges.

Make dipping sauce

Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp water, 1/2 tsp sesame oil, 1/2 tsp gochugaru (or pinch of crushed red pepper), 1/2 tsp minced garlic, 1 tbsp chopped green onion and 1/2 tsp toasted sesame seeds (optional) in a small bowl. Taste and adjust balance — add a little more vinegar for brightness or a pinch of sugar if you prefer slightly sweet.

Serve the dipping sauce alongside the sliced haemul pajeon while warm.