Hae-mul Pa-jeon (Korean Seafood Pancake)

Featured in the Honolulu Star-Bulletin on July 8, 2009.
Recipe compliments of Palama Supermarket.



Hae-mul Pa-jeon (Korean Seafood Pancake)

  • 1 whole squid (about 325 gram squid)
  • 30 grams (about 2 tablespoons) clam meat
  • 30 grams (about 1/4 cup) chopped shrimp
  • 30 grams (about 2 tablespoons) chopped oyster
  • 1/2 red bell pepper, sliced into 2-inch long pieces
  • 2 eggs
  • 2 cups seafood pancake mix (available in Korean markets)
  • 2 cups water
  • Olive oil for frying
  • 1/4 pound imitation crab meat strips
  • 1 leek or green onion, cut into 2-inch strips

Dipping Sauce:

  • 2 tablespoons soy sauce
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 tablespoon Korean red pepper powder (available in Korean markets)


  1. Clean the squid by removing the insides of the squid, peel the skin off of the squid and wash it off; drain.
  2. Dice the squid into small pieces; set aside.
  3. Rinse the clam meat, shrimp and oyster with water to remove excess salt; set aside.
  4. In a large mixing bowl, combine the eggs, seafood pancake mix, and water; mix well.
  5. Add the squid, clam, shrimp, oyster, and red bell pepper, stir to combine.
  6. Place a few drops of olive oil onto a large heated skillet or a griddle.
  7. Pour pancake mixture onto the pan.
  8. Lay strips of crab meat and leek or green onion onto batter length-wise, in parallel design.
  9. Allow the pancake to cook until well browned on one side; flip the pancake over to cook until well-browned on the other side.
  10. Prepare dipping sauce by combining dipping sauce ingredients in a small bowl; set aside.
  11. To serve, cut into small squares and serve with dipping sauce.

Makes 4 servings.

Approximate Nutrient Analysis per serving:
550 calories, 14 g fat, 3.5 g saturated fat, 345 mg cholesterol, greater than 2000 mg sodium, 72 g carbohydrate, 3 g fiber, 3 g sugar, 37 g protein


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