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Haemul-jeon (Seafood Korean Pancake)

Prep Time 15 mins
Cook Time 15 mins
Course Side Dish
Cuisine Korean
Servings 4 people


Pajeon Ingredients

  • 100 g Plain flour
  • 50 g Corn flour
  • 1 egg
  • 170 ml Sparkling water

Topping Ingredients

  • 3 Spring onion(80g)
  • 20 g Chive
  • ½ Red pepper
  • 150 g Seafood mix
  • 3-4 tbsp Sesame oil

Dipping Sauce Ingredients

  • 3 tbsp Soy sauce
  • 1 tbsp Vinegar
  • 1 tbsp Spring onion chopped
  • 1 pinch grated garlic


  • Cut the chive 3-4cm length.
  • Thinly slice the red pepper.
  • Halve the spring onions lengthways and then cut them in thin diagonal slices.
  • Chop a small amount of the spring onion in small pieces.  
  • In a large bowl, pour sparkling water and egg mixing them together and then add plain flour, corn flour and salt.  
  • In the same large bowl add the seafood mix, spring onion, chive and red pepper and mix again. Make sure there is approx 1 tbsp of pajeon mix left.  
  • Pour the dipping sauce ingredients in a bowl and mix. 
  • Heat 3 to 4 tablespoons of sesame oil in a nonstick pan over medium heat and pour half of the pancake mix. Spread the mix widely.  
  • Cook until the bottom is golden brown (3 minutes). Reduce the heat if the pancake is browning too fast.  
  • Turn it over and press down on the pancake with a cooking turner spatula to release the juice from the pancake.  
  • Cook for another 2 minutes over medium -heat.
  • Flip again and cook for another 30 seconds.
  • Transfer the pancake onto a cutting board and slice into small pieces and serve with the dipping sauce.
Keyword korean, pajeon, pan cake, seafood