해물파전

Name: 해물파전
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: South Korean
Ingredients: 8 whole scallions, trimmed to pan length; 100g shrimp, peeled and halved; 100g squid, cleaned and sliced; 50g clams, shucked; 120g all-purpose flour; 40g rice flour; 1 egg; 200ml ice-cold water; 1 tsp salt; 3 tbsp vegetable oil; Dipping sauce: 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp gochugaru, sesame seeds

해물파전 (HAE-mul PA-jeon)

Seafood Scallion Pancake

⏱ Prep Time 30 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 374 kcal

A crispy, golden Korean pancake loaded with whole scallions, shrimp, squid, and clams, shatteringly crunchy on the outside and chewy within, served with tangy soy dipping sauce.

Nutrition & Info

Protein 20.0g

Carbs 42.0g

Fat 14.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ shellfish ⚠ gluten ⚠ eggs ⚠ soy

Equipment Needed

large non-stick skillet mixing bowl spatula

Presentation Guide

Vessel: wooden cutting board

Garnishes: sesame seeds, sliced chili

Accompaniments: soy dipping sauce, makgeolli (rice wine)

Ingredients

8 whole scallions, trimmed to pan length
100g shrimp, peeled and halved
100g squid, cleaned and sliced
50g clams, shucked
120g all-purpose flour
40g rice flour
1 egg
200ml ice-cold water
1 tsp salt
3 tbsp vegetable oil
Dipping sauce: 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp gochugaru, sesame seeds

Instructions

1
Whisk all-purpose flour, rice flour, egg, ice-cold water, and salt into a thin batter. Do not overmix — some lumps are fine.
2
Heat 2 tablespoons oil in a large non-stick skillet over medium-high heat.
3
Lay the scallions across the pan in a single layer, pour batter evenly over them.
4
Immediately scatter shrimp, squid, and clams across the surface, pressing them gently into the batter.
5
Cook for 4-5 minutes until the bottom is deeply golden and crisp. Drizzle remaining oil around the edges.
6
Flip carefully and cook the other side for 3-4 minutes until crispy. Slide onto a cutting board and cut into pieces.
7
Mix dipping sauce ingredients and serve alongside the hot pajeon.

💡

Did You Know?

There is a Korean saying: "When it rains, pajeon and makgeolli" — the sizzling sound of pajeon cooking is said to mimic the sound of rain.

Chef's Notes

Equipment Tips

large non-stick skillet
mixing bowl
spatula

Garnishing

sesame seeds, sliced chili

Accompaniments

soy dipping sauce, makgeolli (rice wine)

The Story Behind 해물파전

Pajeon dates to the Joseon Dynasty and was originally served as a ceremonial food during jesa (ancestral rites) and seasonal festivals. The seafood version, haemul pajeon, became the most popular variety, especially in coastal regions like Tongyeong and Busan. The tradition of eating pajeon on rainy days is deeply embedded in Korean culture.

🕐 Traditionally enjoyed rainy days, with makgeolli (rice wine) 📜 Origins: Joseon Dynasty

Comments (0)

No comments yet. Be the first to share your thoughts!