Haemul Pajeon

Haemul pajeon is a thick, savory Korean pancake loaded with whole scallions and mixed seafood — squid, shrimp, oysters — its edges crisping in a sizzling oiled pan while the center stays tender. A rainy-day staple and beloved street food, it is best torn apart by hand and dunked into a punchy soy-vinegar dipping sauce. In Korea, the sound of rain is said to remind people of pajeon sizzling in the pan.

Serves: 4 (makes 2 large pancakes)

Ingredients

Batter

• 130g (1 cup) plain flour
• 30g (¼ cup) rice flour
• 1 tsp fine salt
• 1 egg
• 220ml (¾ cup + 1 tbsp) ice-cold water

Filling

• 200g (7 oz) mixed seafood: squid rings, raw shrimp (peeled), fresh oysters
• 1 bunch (about 200g / 7 oz) spring onions (scallions), roots trimmed
• 1 long red chili, thinly sliced
• 3 tbsp (45ml) neutral oil, divided

Dipping Sauce

• 3 tbsp (45ml) soy sauce
• 1 tbsp (15ml) rice vinegar
• 1 tsp sesame oil
• 1 tsp gochugaru (Korean chili flakes)
• 1 tsp sesame seeds

Instructions

1. Make the dipping sauce by combining all sauce ingredients. Set aside.
2. Whisk together plain flour, rice flour, salt, egg, and ice-cold water until a thin, slightly lumpy batter forms. Do not overmix. Rest 10 minutes.
3. Pat the seafood dry. Halve large squid rings. Leave small shrimp whole.
4. Heat 1½ tbsp oil in a 28–30cm (11-inch) non-stick or cast-iron skillet over medium-high heat until shimmering.
5. Lay half the scallions in a single layer across the pan. Pour half the batter over them, spreading to the edges. Scatter half the seafood and chili slices evenly on top, pressing gently.
6. Cook for 4–5 minutes until the underside is deep golden and crisp. Carefully flip with a wide spatula. Cook a further 3–4 minutes, pressing down firmly for even contact. Both sides should be deeply golden.
7. Slide onto a board, cut or tear into pieces, and serve immediately with the dipping sauce. Repeat with remaining ingredients.

Cook's Notes: Ice-cold water keeps the batter light and pancakes crisp. High heat is essential — a timid flame produces greasy, pale results. Rice flour adds extra crunch to the batter.