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Seafood Pancakes (Haemul Pajeon)

Seafood Pancakes (Haemul Pajeon)
Jean Cazals / Korean Food Made Simple


Dipping sauce (makes about 1/2 cup)
  • 1/4 cup soy sauce
  • tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon crushed roasted sesame seeds
  • 1 tablespoon gochugaru (Korean chile flakes)
  • 2 scallions, very thinly sliced on an angle
  • Pancakes
  • 3/4 cup rice flour
  • 6 tablespoons self-rising flour
  • 2 tablespoons doenjang (Korean soybean paste)
  • 1/2 teaspoon freshly ground black pepper
  • 3 large pinches kosher salt or sea salt
  • 10 jumbo shrimp, peeled, deveined, halved lengthwise, and patted dry
  • 4 large diver sea scallops, muscle removed, thinly sliced horizontally, and patted dry
  • 5 scallions, julienned
  • 2 large cloves garlic, grated or minced
  • 2 fresh Korean red chiles or Fresno chiles, cut into long, thin strips
  • 1 fresh Korean green chile or jalapeño, cut into long, thin strips
  • Vegetable oil, for frying
  • Chef notes

    These pancakes are always a crowd-pleaser. They're chock-full of seafood and the crisp texture is addictive. My mom used to make them with squid and shrimp when guests came over. The pancakes are also a great way to use up any leftover vegetables you might have in the fridge.

    Technique tip: If you are using scallops, just make sure that they are very dry as any extra moisture will make for a soggy pancake.

    Swap option: I've added scallops to make them extra special, but feel free to use whatever seafood you like.


    For the dipping sauce:

    In a small bowl, stir together all the ingredients. Cover and store in the refrigerator if not using immediately.

    For the pancakes:


    In a large bowl, gently whisk together the rice flour, self-rising flour, soybean paste, pepper, salt and 1⅓ cups cold water until smooth. Add the shrimp, scallops, scallions, garlic, red chiles and green chile and stir the batter until thoroughly combined.


    In a large nonstick skillet, heat 3 tablespoons of oil over medium-high heat. Spoon in one-third of the batter and spread it evenly to form a pancake about 7 inches wide. Fry until golden brown and crispy on the bottom, 3 to 4 minutes. Carefully flip and cook until the other side is golden, 3 to 4 minutes more. Transfer to a paper towel–lined plate to drain. Repeat with the remaining batter, adding more oil to the skillet as needed.


    Cut the pancakes into wedges and transfer to a serving platter. Serve immediately, with the dipping sauce.

    Recipe from Korean Food Made Simple. Copyright © 2016 by Judy Joo. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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