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Haemool Pajeon

by Jasmine Nauta

What makes the Seafood Pancake so delicious is that seafood is delicious, and so is seafood. Together, they become even more delicious, and create an amazing, filling, tasty, and healthy dish. Try this recipe, and you will come back for sure!

Usually, pancakes are eaten with maple syrup, or maybe chocolate spread. These would not create the best flavor profile paired up with the salty and strong flavors of seafood, which is why I created this dipping sauce recipe. The dipping sauce goes along very well with whatever seafood flavor you choose to have in your pancakes. It also brings in some of that traditional Korean flavors with the rice vinegar, sesame oil, and chili flakes.

Another thing that I really like about seafood pancakes is that you can get creative with them! As you’ll also see in the list on ingredients, there is more than one way to do this. Starting with your choice of seafood, everyone that makes this recipe will create a different kind of Seafood Pancake with their favorite ingredients. I personally love making this with shrimp, because the taste is a classic seafood flavor that goes with anything.

Haemool Pajeon

Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 cups all-purpose flour
  • 2 cups water
  • 2 eggs
  • 1 bunch scallions
  • Vegetable oil
  • 3 cups mixed seafood of your choice (fresh!) - such as oysters, shrimp, clams, octopus, squid
  • Dipping Sauce:
  • ¼ cup soy sauce
  • ½ tbsp rice vinegar
  • 1 stalk scallion, minced
  • 1 clove garlic, minced
  • ½ tsp Korean dried hot chili pepper flakes
  • ½ tsp sugar
  • 1 tsp sesame oil


Mix the ingredients for the dipping sauce and set aside. In a large bowl, mix the flour and water together, then beat in the egg. The batter should have the same consistency as pancake batter. Add the scallions and seafood.

Heat a griddle, skillet, or frying pan over medium high heat and add a thin layer of oil to the bottom. Pour about ¾ cup batter into the skillet in a circle. Cook for 6-8 minutes or until the top stops bubbling and the bottom is browned. Flip over and cook another 6-8 minutes.

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