Haemul Pajeon (Korean Seafood & Spring Onion Savory Pancake)

How to Make It

1. 1

   Prepare the Dipping Sauce

   In a small bowl, whisk together 30ml low-sodium soy sauce, 15ml rice vinegar, 2g gochugaru, finely sliced spring onion, and 5g toasted sesame seeds. Set aside at room temperature to allow the flavours to meld. This sauce can be made up to 24 hours in advance and refrigerated.

   Tip: Using rice vinegar instead of sugar balances the sauce's tang without adding unnecessary simple sugars — ideal for blood glucose management.
2. 2

   Prepare the Seafood

   Pat the tiger prawns, squid rings, and drained canned clams thoroughly dry using clean kitchen paper. Lightly season with a pinch of white pepper. Drying the seafood is critical — excess moisture will make the pancake soggy rather than crispy.

   Tip: For best texture, chop the prawns and squid into 1–2 cm pieces so they distribute evenly throughout the pancake without weighing it down.
3. 3

   Make the Batter

   In a large mixing bowl, combine 75g whole wheat flour, 75g rice flour, 15ml low-sodium soy sauce, minced garlic, and a pinch of white pepper. Whisk in 2 eggs, then gradually pour in 240ml ice-cold sparkling water, stirring until just combined. Do not overmix — small lumps are acceptable and desirable for a light texture. Fold in the seafood mixture gently.

   Tip: The sparkling water creates gas bubbles that give the pancake its light interior. Always use it ice-cold directly from the fridge for maximum effect.
4. 4

   Layer the Spring Onions

   Heat a 26–28cm non-stick or cast iron skillet over medium-high heat. Add 10ml avocado oil and swirl to coat evenly. Arrange the spring onion halves in a single layer across the entire base of the pan — this creates the iconic layered structure of a traditional pajeon.

   Tip: Lay the spring onions in alternating directions (roots and tips) to create a uniform, beautiful lattice that holds the pancake together when flipped.
5. 5

   Cook the First Side

   Ladle half of the seafood batter evenly over the spring onion layer, filling all gaps. Reduce heat to medium. Cook undisturbed for 5–6 minutes until the edges appear set and golden brown, and the base is crispy when you lift the edge gently with a spatula.

   Tip: Resist the urge to move the pancake. A still pan is the secret to achieving that restaurant-quality golden crust.
6. 6

   Flip and Crisp the Second Side

   Carefully slide the pancake onto a large plate, then invert back into the pan spring-onion-side down. Drizzle the remaining 10ml of avocado oil around the edges of the pan. Cook for a further 4–5 minutes until the second side is equally golden and crispy. Drizzle with 10ml toasted sesame oil around the edges in the final 30 seconds for flavour.

   Tip: If the pancake is large and difficult to flip in one piece, cut it in half before flipping — this is a common technique used in Korean home cooking and is perfectly acceptable.
7. 7

   Repeat and Rest

   If making a second batch, repeat steps 4–6 with the remaining batter. Transfer the cooked pancake to a wire rack for 2 minutes rather than a flat plate — this keeps the base crispy by preventing steam from condensing underneath.

   Tip: A wire rack is your best friend for crispy pancakes. Resting on a flat plate traps steam and softens the crust within minutes.
8. 8

   Slice and Serve

   Cut the pajeon into even rectangular or wedge portions using kitchen scissors — the traditional Korean method that preserves the layers without crushing them. Arrange on a serving plate with the dipping sauce on the side. Garnish with extra sesame seeds and sliced spring onion if desired. Serve immediately while hot and crispy.

   Tip: Kitchen scissors (가위, gawi) are the authentic tool for cutting pajeon in Korea. They give cleaner cuts than a knife on a soft pancake and are a staple of Korean table culture.