Recipe

Crispy haemul-pajeon (seafood and green onion pancake)

Name: Crispy haemul-pajeon (seafood and green onion pancake)
Total time: 30 min
Yield: 2
Cuisine: Korean
Ingredients: 100 g Plain flour; 2 tbsp Cornflour; 1/2 tsp Salt; 180 ml Ice-cold water or sparkling water; 8 Green onions, cut to the length of your pan; 100 g Squid, sliced into rings; 100 g Raw prawns, peeled and halved; 1 Red chilli, sliced (optional); 1 Egg, beaten; 4 tbsp Neutral oil; 2 tbsp Soy sauce (for dipping); 1 tbsp Rice vinegar (for dipping); 1/2 tsp Gochugaru (for dipping)

Mukkidex Kitchen (@mukkidex_kitchen) Official · Oct 25, 2026

Crispy haemul-pajeon (seafood and green onion pancake), photo 1 — AI-generated image

Serves 230 minMedium

Haemul-pajeon is a rainy-day favourite in Korea, traditionally eaten with makgeolli (rice wine). Whole green onions are laid in a thin batter and topped with squid and prawns, then fried until the edges are lacy and crisp. The batter should be thin, and very cold: ice-cold water (sparkling water is even better) keeps it light. Dry the seafood well, use more oil than feels polite, and press the pancake down once after flipping so every part touches the pan.

Ingredients

Plain flour100 g
Cornflour2 tbsp
Salt1/2 tsp
Ice-cold water or sparkling water180 ml
Green onions, cut to the length of your pan8
Squid, sliced into rings100 g
Raw prawns, peeled and halved100 g
Red chilli, sliced (optional)1
Egg, beaten1
Neutral oil4 tbsp
Soy sauce (for dipping)2 tbsp
Rice vinegar (for dipping)1 tbsp
Gochugaru (for dipping)1/2 tsp

Steps

Whisk the flour, cornflour, salt and ice-cold water into a thin, lump-free batter. Keep it cold.
Pat the squid and prawns dry. Mix the soy sauce, vinegar and gochugaru for the dipping sauce.
Heat 2 tbsp oil in a large frying pan over medium-high heat. Lay half the green onions side by side and pour half the batter over them to just cover.
Scatter half the seafood and chilli on top, then drizzle over half the beaten egg. Cook for 3–4 minutes until the bottom is golden and crisp.
Flip, add a little more oil around the edges and press the pancake down. Cook for 3 minutes more until the seafood is cooked through.
Flip once more to crisp the top for 30 seconds. Repeat with the rest and serve cut into squares with the dipping sauce.

More photos

2. AI-generated image
3. AI-generated image

In the dex

#077Haemul-pajeon해물파전

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Mukkidex Kitchen Official

@mukkidex_kitchen

The official Mukkidex test kitchen. Classic Korean recipes, tested at home and written so you can cook them anywhere.

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Ingredients

Plain flour100 g

Cornflour2 tbsp

Salt1/2 tsp

Ice-cold water or sparkling water180 ml

Green onions, cut to the length of your pan8

Squid, sliced into rings100 g

Raw prawns, peeled and halved100 g

Red chilli, sliced (optional)1

Egg, beaten1

Neutral oil4 tbsp

Soy sauce (for dipping)2 tbsp

Rice vinegar (for dipping)1 tbsp

Gochugaru (for dipping)1/2 tsp

Steps

Whisk the flour, cornflour, salt and ice-cold water into a thin, lump-free batter. Keep it cold.

Pat the squid and prawns dry. Mix the soy sauce, vinegar and gochugaru for the dipping sauce.

Heat 2 tbsp oil in a large frying pan over medium-high heat. Lay half the green onions side by side and pour half the batter over them to just cover.

Scatter half the seafood and chilli on top, then drizzle over half the beaten egg. Cook for 3–4 minutes until the bottom is golden and crisp.

Flip, add a little more oil around the edges and press the pancake down. Cook for 3 minutes more until the seafood is cooked through.

Flip once more to crisp the top for 30 seconds. Repeat with the rest and serve cut into squares with the dipping sauce.