A dish that is sure to please a crowd, pajeon is savory and tasty and makes the perfect addition to any Korean supper. You should become an artist by learning how to cook “Haemul Pajeon,” which are Korean pancakes filled with fish and green onions. This is not difficult at all!

Korean pajeon, or 파전 as it is commonly known, is one of the dishes I will be serving today. Throughout the day, it is one of the meals that is most commonly requested.

What exactly is the PAJEON?

A variety of Korean pancakes known as pajeon can be identified from other varieties by the substantial quantity of green onion or scallion used in its cooking. This suggests that you could translate it as scallion pancakes or green onion pancakes.


It is often prepared with an egg, water, and seafood, along with some green onions and a Korean pancake mix that can be bought readymade or made at home. Normally, the preparation process also includes green onions.

The term Haemul Pajeon, which is also spelled 해물파전, refers to the pancakes that are filled with seafood and green onions in Korean cooking. Of course, I limit this lunch to prawns and squid or calamari, but feel free to add any other seafood you prefer, like clams, mussels, oysters, and so on. Only these two types of seafood are listed.

If, however, you are a vegetarian or have a seafood allergy, you can simply omit the seafood from the recipe and continue preparing it with the remaining components. Some people also add a very tiny quantity of ground beef to this recipe, but because seafood is the main ingredient, I think it’s a far better option for the dish’s principal source of protein.

As opposed to BUCHIMGAE (嶀침개), also known as JEON .


The Korean nouns Jeon and Buchimgae, when translated into English, stand for two different things: Korean pancakes and Korean pancakes. These two words have Korean linguistic origins. Conversely, however, what distinguishes them from one other?

The “cooking technique” is the primary characteristic that sets them apart from one other, based on what little information I have gathered from the Korean Naver online community. Nevertheless, I cannot categorically say that this is the case in every way.

Combine all of the ingredients that have been prepared for Buchimgae in a large mixing basin. Throughout the process, these elements include flour, water, meat, veggies, and so forth. After being ladled up and added to the heating pan, the ingredients are then cooked.

To create jeon, the main ingredients, which consist of meat and veggies, are first coated separately with a flour mixture and then arranged separately on a frying pan. This makes it possible to optimize the forms and contents of the various components, producing the intended result.

On the other hand, it is possible to come to the conclusion that a sizable portion of Koreans interchangeably refer to jeon and buchimgae.



Another famous pajeon is Dongnae Pajeon (동래파전).
Dongnae Pajeon (동래파전) is a well-known type from Busan, South Korea. Based on this video (made by Busan Metropolitan City), you’ll notice that Dongnae Pajeon is considerably different from my recipe.

Surprisingly, some people dislike Dongnae Pajeon since its texture is so different from conventional pajeon. Apparently, it has a more mushy wet texture than a crispy texture.

Dongnae Pajeon is typically served with Cho-gochujang, a Korean dipping sauce that is sweet, acidic, and spicy. However, ordinary pajeon is served with a sweet and tangy Korean pancake dipping sauce, which is quite excellent! I hope you can try my pajeon and pancake dipping sauce recipes!

My research indicates that utilizing premium sparkling water can enhance your batter’s crispness. But it will thicken your batter, thus it will spread less easily than water on the pan. But given the increased chance of enjoying crispy Korean pajeon, I think it’s worth a shot!
The type of pan being used and the heat source (gas hob, electric hob, etc.) affect the cooking temperature. Since the pancake can burn easily, adjust the heat level accordingly. Likewise, an excessively low frying temperature may cause the batter to absorb too much oil and turn soggy instead of crispy.
Prepare the dipping sauce in advance if you plan to serve it with the pancakes. This way, as soon as the pancakes are cooked, you can have them warm and crispy.
You can keep the ingredients in the refrigerator for one to two days if you don’t use them all at once. Fish, veggies, and pancake ingredients should all be kept apart in an airtight container.
Cooked pancakes can be reheated in an air fryer, on the stove or in a microwave.
P.S. Do you now have an excess of green onions? Then, to find out how to preserve green onions properly, read this article.


  • 1 cup plain flour, sifted
  • 1 Tbsp cornstarch
  • 1 & 1/8 tsp fine salt
  • 1 & 1/8 tsp garlic powder
  • 1 & 1/8 tsp onion powder
  • 1 cup icy cold water or sparkling water
  • 12 green onion tops (green part), cleaned and cut lengthways to fit your skillet
  • 100g / 3.5 ounces calamari, cleaned and cut into little finger sized pieces
  • 100g / 3.5 ounces prawns, cleaned and cut into smaller pieces
  • A few sprinkles ground black pepper, to marinate the seafood
  • 1 egg, beaten
  • (optional) 1 red chili, thinly diagonally sliced
  • 6 Tbsp cooking oil, (approx. 3 Tbsp per pancake), I used rice bran oil

* 1 cup = 250 ml, 1 Tbsp = 15 ml


** This recipe is made from scratch using plain flour and other seasonings. If you choose to use Korean pancake mix (pre-mix) instead, omit the flour, cornstarch, salt, garlic powder and onion powder.


1. Prepare a medium-sized bowl and add flour, cornstarch, sea salt, garlic powder, onion powder and the icy cold water. Whisk it well. Transfer the pancake batter into a measuring jug (for easier pouring).

2. Preheat the frying pan on high heat until the bottom of the pan is well heated. Add cooking oil (approx. 3 Tbsp) and ensure the oil is spread all the way around the pan. (Watch out for oil splash.)

3. Wait until the temperature of the oil is ready to cook (about 1 minute). To check, drop a bit of pancake batter into the pan. If it sizzles, it is ready. Reduce the heat to medium high heat. Pour out the pancake batter (from step 1, use just less than half a cup) and spread it evenly and thinly around the pan.

4. Place 6 green onion tops on the pancake batter parallel to each other and pour out a little bit of the pancake batter onto and between the green onions, filling the gaps. Reduce the heat to medium.

5. Place some calamari, prawns and red chilies (optional) sparingly on top of the green onions.

6. Use a spoon to drizzle half of the beaten egg over the top of the pancake. While cooking, move the pancake in a circular motion from time to time, so the pancake doesn’t get stuck to the pan.

7. Turn the pancake over when you see the top of the pancake partially cooked. (This makes it easy to turn the pancake. It takes around 4 minutes). Add more cooking oil around the edges of the pancake circle if necessary to release. Press the pancake with the spatula a couple of times to sizzle and make it crispy. Cook for another 3 to 4 minutes. Turn the heat off and transfer onto a plate or a cutting board.

8. Repeat steps 2 to 7 for the remainder batter to use up the ingredients.

9. Slice the pancake into bite-size pieces. Serve it with Korean pancake sauce


What seafood can I use in Haemul Pajeon?

Traditionally, Haemul Pajeon is composed of a wide range of seafood, including shrimp, squid, mussels, and even small bits of fish. In accordance with your preferences, you can either utilize a combination of your preferred types of seafood or select just one type.

Can I use frozen seafood for Haemul Pajeon?

It is possible to utilize seafood that has been frozen; however, it is recommended that you thaw it before adding it to the pancake batter. To utilize the seafood, first, allow it to defrost in the refrigerator for a full night or in accordance with the instructions on the package, and then pat it dry with paper towels.

Can I make Haemul Pajeon vegetarian?

Yes, it is possible to prepare a vegetarian version of Haemul Pajeon by removing the fish and increasing the amount of vegetables that are used, such as sliced mushrooms, bell peppers, or zucchini. For an additional source of protein, you may also include tofu.

How do I make the pancake batter?

A mixture of flour, water, eggs, and seasonings like salt and pepper is commonly used to make the pancake batter for Haemul Pajeon. This batter is then used to make the pancakes. A little bit of cornstarch or rice flour might also be included in certain recipes in order to achieve a higher degree of crispiness.

Can I make the batter gluten-free?

In order to make the batter gluten-free, you can, in fact, use gluten-free flour or a combination of gluten-free flours (for example, rice flour and chickpea flour). The consistency of the batter can be adjusted by adding more or less water, depending on the requirements.

How do I achieve a crispy texture?

Make sure that the pancake batter is spread out thinly in the pan, and then cook the pancakes over medium-high heat until they are golden brown and crispy on the edges. This will help you achieve a texture that is crispier. When you use a sufficient amount of oil in the pan, the pancakes will also get crispier.

What dipping sauce goes well with Haemul Pajeon?

Traditionally, Haemul Pajeon is served with a dipping sauce that is prepared by combining many ingredients, including soy sauce, rice vinegar, sesame oil, and chopped green onions. You can also add a little bit of gochujang, which is Korean red pepper flakes, for an additional kick of heat if you so wish.

Can I make Haemul Pajeon ahead of time?

Although it is recommended that Haemul Pajeon be served hot and fresh, it is possible to prepare it in advance and then either warm it in a toaster oven or a pan in order to make it crispier before serving. Pancakes that have been left over can also be preserved in the refrigerator and reheated whenever they are required.



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