Haemul Pajeon (Korean Seafood Pancake)

Featured in the Honolulu Star-Advertiser on July 11, 2012.



Haemul Pajeon (Korean Seafood Pancake)

Dipping Sauce:

  • 1/4 cup soy sauce
  • 1/2 tablespoon rice vinegar
  • 1 stalk green onion, minced
  • 1 clove garlic, minced
  • 1/2 teaspoon Korean dried hot chili pepper flakes (optional)
  • 1/2 teaspoon sugar
  • 1 teaspoon sesame oil


  • Non-stick cooking spray
  • 2 cups all-purpose flour
  • 2 cups water
  • 2 eggs
  • 1 bunch green onions, chopped into 1 1/2-inch pieces
  • 3 cups fresh mixed seafood of your choice (oysters, shrimp, clams, crab, squid)


Dipping sauce:

  1. In a small bowl, mix all ingredients; set aside.

Makes about 1/2 cup.


  1. Coat griddle or skillet with non-stick cooking spray.
  2. In a large bowl, mix the flour and water together, then beat in the egg.
  3. The batter should have the same consistency as pancake batter.
  4. Add green onions and seafood.
  5. Heat griddle or skillet over medium high heat and pour about 3/4 cup batter into the skillet in a circle.
  6. Cook until the top stops bubbling (6-8 minutes) and the bottom is browned.
  7. Flip over and cook another 6-8 minutes.
  8. Cut all pancakes into 8-piece wedges and serve with dipping sauce.

Makes 4 servings.

Approximate Nutrient Analysis per serving:
560 calories, 21 g fat, 2.5 g saturated fat, 245 mg cholesterol, 1300 mg sodium, 56 g carbohydrate, 3 g fiber, 2 g sugar, 37 g protein


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