Haemul Pajeon

Haemul pajeon is Korea's iconic savory seafood and scallion pancake, beloved as a late-night snack and rainy-day comfort food. There is a Korean saying that the sound of rain on a tin roof calls for pajeon and makgeolli (rice wine) — the sizzle of batter in a hot pan mimics the patter of raindrops. Street vendors and pojangmacha (tent bars) across Seoul serve these crispy, eggy rounds well past midnight.

Serves: 4

Ingredients

• 200g (7 oz) mixed seafood (squid, shrimp, clams), cleaned and roughly chopped
• 1 bunch green onions (about 10 stalks), trimmed to pan length
• 150g (1 cup) all-purpose flour
• 50g (1/3 cup) rice flour
• 1 egg
• 240ml (1 cup) ice-cold water
• 1 tsp salt
• 3 tbsp neutral oil (vegetable or grapeseed)
• Dipping sauce: 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp gochugaru, 1 tsp toasted sesame seeds

Instructions

1. Whisk together flour, rice flour, egg, ice-cold water, and salt into a thin batter. Do not overmix — lumps are fine. Rest 10 minutes.
2. Mix dipping sauce ingredients in a small bowl and set aside.
3. Heat 2 tbsp oil in a 30cm (12-inch) non-stick or cast iron skillet over high heat until shimmering.
4. Arrange green onions in a single layer across the pan. Scatter seafood evenly over them.
5. Pour half the batter over the top, spreading to cover. Cook 4–5 minutes until edges are set and golden.
6. Flip carefully using a large spatula, add remaining oil, and press down firmly. Cook another 4–5 minutes until deeply golden and crispy.
7. Cut into pieces and serve immediately with dipping sauce.

Cook's Notes: Ice-cold water is the key to a crispy, light pancake. Adding rice flour boosts crunch. Press firmly after flipping — contact with the pan creates the signature crackling crust.