Korean Seafood Pancake – 韩式海鲜煎饼

No one will stop at just one bite with this crispy seafood pancake accompanied by a delightful savoury and tangy soy dip! According to the Koreans, savoury pancakes are THE comfort food that should be eaten during rainy days and that seafood pancakes are also best paired off with ‘makgeolli‘ (milky rice liquor).

Haemul pajeon,or Korean seafood pancake, is highly addictive and it is so easy to make; you won’t pull any mussels doing so. The traditional base of a savoury Korean pancake (jeon) more often than not consists of a batter of flour, glutinous rice flour, eggs and heavily features spring onions (pa).

Rice flour is added into the batter to give the pancakes that extra crisp. Popular ingredients to add into the pancake base are seafood, meat or kimchi. You can easily tweak this recipe to mix and match the variety of seafood that you prefer too!

The dip sauce is made with a soy base and seasoned with vinegar, Korean chilli flakes, green onions and toasted sesame seeds. This tangy soy sauce pairs perfectly with the seafood pancake to give it that extra oomph.

With such a simple and delicious recipe on hand though, we won’t be waiting for any rainy days to make it!

#themeatmensg #simple #delicious

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  • Servings: 2 pancakes

  • Time: 45 mins

  • Skill: Easy


  1. 100g each of 3 choices of seafood (shrimp, mussels, squids, scallops, etc)

  2. 6 stalks chives (cut half, lengthwise)

  3. 6 stalk spring onions (cut half, lengthwise)

  4. 1 red chilli (sliced)

  5. 1 green chilli (sliced)

  6. 2 eggs (lightly beaten)

  7. 3 cups water

  8. 1 tbsp rice wine

  9. Oil for pan frying


  1. 100g plain flour

  2. 2 tbsp glutinous rice flour

  3. 2 tbsp corn flour

  4. ½ tsp salt

  5. ¼ tsp pepper

  6. ½ tsp garlic powder

  7. 1 egg

  8. 150ml ice water

  9. 8 tsp oil

Dipping sauce:

  1. 2 tbsp soya sauce

  2. 1 tbsp vinegar

  3. 2 tbsp water

  4. ½ tsp sugar

  5. 2 tsp Korean chilli flakes

  6. 1 tsp toasted sesame seed

  7. 1 tbsp chopped spring onions


  1. For the dipping sauce, mix 2 tbsp soya sauce, 1 tbsp vinegar, 2 tbsp water, ½ tsp sugar, 2 tsp Korean chilli flakes, 1 tsp toasted sesame seed and 1 tbsp chopped spring onion. Set aside.

  2. Cut the chives and spring onions into 5cm lengths.

  3. Beat 2 egg in a bowl. Set aside.

  4. In a mixing bowl, sift 100g plain flour, 2 tbsp glutinous rice flour and 2 tbsp corn flour. Add in ½ tsp salt, ¼ tsp pepper, ½ tsp garlic powder, 1 egg and 150ml ice water to make a batter. It should be the consistency of cream.

  5. Mix the seafood into the batter.

  6. Heat up 2 tsp oil in a non stick pan.

  7. Ladle ½ of the batter mixture over it.

  8. Sprinkle the sliced red and green chili followed by mixture of spring onions and chives.

  9. Spoon 2-3 tbsp of the batter over it.

  10. Spoon half of the lightly beaten egg over it.

  11. Cook until the bottom is golden brown. Flip. Add 2 tsp of oil around the edges.

  12. Press it down with spatula. Cook it for 2 to 3 minutes.

  13. Serve it on the seafood side up with dipping sauce.

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