At Flavoryo, we celebrate the flavors that define cultures. Among Korea’s rich culinary heritage, the “korean seafood pancake” stands out as a beloved dish that brings together the freshness of the sea and the warmth of home-cooked meals. Known locally as Haemul Pajeon, this savory pancake captures the soul of Korean comfort food.
What is a Korean Seafood Pancake?
The korean seafood pancake is a pan-fried, savory dish made with a batter of flour, eggs, and water, generously filled with various seafood and scallions. Unlike Western pancakes, it is not sweet. Instead, it offers a delightful umami flavor with crisp edges and a tender center.
It is most commonly enjoyed during rainy days, often paired with makgeolli (Korean rice wine), making it a comfort food steeped in tradition and emotion.
Origin and Cultural Significance
The roots of the korean seafood pancake trace back to rural villages in Korea, where local ingredients like green onions and seafood were readily available. Over time, this humble dish evolved into a popular choice in homes, street markets, and even fine-dining restaurants.
In Korean culture, there’s a saying that the sizzling sound of a pancake on the pan mirrors the sound of rain—hence, many crave korean seafood pancake on drizzly days. It’s more than food; it’s an emotional connection to weather, memory, and home.
Ingredients Used in Korean Seafood Pancake
Creating the perfect korean seafood pancake starts with quality ingredients. The essentials include:
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Batter base: All-purpose flour and rice flour give the pancake a crispy outer texture with a slightly chewy bite.
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Eggs and water: Help bind and loosen the batter to the right consistency.
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Seafood: Shrimp, squid, oysters, clams, and mussels are popular additions.
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Vegetables: Scallions are essential. Red chilies, onions, and chives may be added for extra flavor and color.
Step-by-Step Recipe for Korean Seafood Pancake
1. Prepare the Ingredients
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Clean and slice the seafood (shrimp, squid, clams).
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Cut scallions into long strips.
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Mix a batter using:
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1 cup all-purpose flour
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½ cup rice flour
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1 egg
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1¼ cups cold water
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Salt to taste
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2. Mix the Batter
In a mixing bowl, combine all the dry ingredients, then add the egg and water. Stir until smooth. Fold in the seafood and half the scallions.
3. Preheat the Pan
Use a non-stick or cast iron skillet. Heat a generous amount of vegetable oil over medium-high heat. This ensures a crispy result.
4. Pour and Flatten
Pour a ladle of the batter into the pan. Spread it into a thin layer. Lay the rest of the scallions on top for a more appealing visual and taste.
5. Pan-Fry Until Golden
Cook for 3-4 minutes per side until golden brown and crisp. Press gently with a spatula for even cooking.
6. Flip Carefully
Use a wide spatula to flip the pancake. Add a touch more oil if needed and cook the other side.
7. Serve with Dipping Sauce
Make a quick dipping sauce using:
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Soy sauce
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Rice vinegar
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Sesame oil
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Chopped scallions
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Red pepper flakes or thin chili slices
Cooking Tips for Perfect Korean Seafood Pancake
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Use cold water: This gives the batter a crispier finish when fried.
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Don’t overmix: A few lumps in the batter are okay. Overmixing makes the pancake tough.
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Generous oil: This is crucial for crispiness. The pancake should sizzle in oil.
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Press gently: Flattening helps evenly cook the inside while crisping the outside.
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Serve hot: The dish tastes best when freshly made, crispy and warm.
Popular Variations of Korean Seafood Pancake
1. Spicy Korean Seafood Pancake
Add chopped red chilies or a spoon of Korean chili paste (gochujang) into the batter for a spicy twist.
2. Deluxe Korean Seafood Pancake
Use premium seafood like scallops or lobster along with traditional ingredients.
3. Vegetable-Seafood Mix
Add julienned carrots, zucchini, or mushrooms for a heartier texture and more color.
Pairings and Serving Suggestions
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Beverage pairing: Traditional rice wine makgeolli or a cold beer pairs beautifully.
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Side dishes: Korean banchan like kimchi, pickled radish, or spicy cucumber salad balance the richness.
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Occasions: Perfect as an appetizer, a rainy-day snack, or part of a full Korean meal.
Why You Should Try Korean Seafood Pancake
Korean seafood pancake is a must-try for anyone who loves seafood and crispy, savory foods. It offers a perfect balance of textures—crunchy on the outside, soft on the inside, with the fresh bite of scallions and tender seafood.
This dish is also a wonderful introduction to Korean cuisine for newcomers. It’s simple yet deeply satisfying, and the dipping sauce adds layers of flavor in every bite.
Troubleshooting Common Issues
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Too soggy? You may have used too much water or not enough oil.
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Falls apart while flipping? Ensure you use enough egg and don’t flip too early.
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Sticks to the pan? Preheat the pan and use sufficient oil. A non-stick surface is ideal.
Storing and Reheating Leftovers
Although best eaten fresh, leftovers can be refrigerated for up to 2 days.
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Reheat in a skillet: Use a small amount of oil and reheat until crisp.
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Avoid microwaving: It makes the pancake soft and loses the crispy texture.
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Freezing: Wrap in foil or plastic and store in freezer bags. Reheat directly from frozen using a pan.
Korean Seafood Pancake vs. Other Korean Pancakes
While Haemul Pajeon includes seafood, other types of Korean pancakes (jeon) may include ingredients like kimchi (Kimchi-jeon), mung beans (Bindaetteok), or just scallions (Pajeon). Each version has its own charm, but the korean seafood pancake remains one of the most universally loved for its umami richness.
Final Thoughts
The korean seafood pancake is more than just food—it’s a bite of Korean culture, served sizzling hot. Whether enjoyed during a rainy afternoon or served at a gathering, this dish delights with every crispy, savory mouthful. With its harmonious blend of textures and flavors, it continues to charm food lovers across the globe.
If you’re ready to bring the taste of Korea to your kitchen, the korean seafood pancake is the perfect place to start.
