Haemul Pajeon (Crispy Korean Scallion & Seafood Pancake with Soy-Vinegar Dip) – Authentic South Korea Recipe
Rainy-day Seoul favorite: a golden, crunchy pancake packed edge-to-edge with whole green scallions and seafood.
- Country of Origin
- 🇰🇷 South Korea (East Asia, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- 1 bunch whole long green scallions, Shrimp and squid rings, Crispy savory batter and farm egg, Soy sauce, Rice vinegar
Ingredients for Haemul Pajeon (Crispy Korean Scallion & Seafood Pancake with Soy-Vinegar Dip) (4 Servings)
- 1.25 lbs (or 2.5 cups) 1 bunch whole long green scallions, prepped into bite-sized pieces
- 1.5 cups shrimp and squid rings, washed and trimmed
- 1 cup crispy savory batter and farm egg
- 1 medium onion and 3 cloves garlic, finely minced with soy sauce
- 1.5 tbsp traditional South Korea seasoning (rice vinegar, toasted sesame seeds, chili flakes)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and soy sauce for 2–3 minutes until softened and fragrant.
- Add 1 bunch whole long green scallions and shrimp and squid rings along with rice vinegar, toasted sesame seeds, chili flakes, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with crispy savory batter and farm egg and serve straight from the skillet.