Craving a crispy, savory pancake with briny seafood and a spicy kick? Below is a complete, easy-to-follow recipe that brings the best of Korean street food to your kitchen. Read on for ingredients, step-by-step instructions, tips, nutrition, and serving ideas for creating restaurant-worthy haemul pajeon at home.

Korean Spicy Seafood Pancakes (Haemul Pajeon)

Quick Facts

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Difficulty: Medium
Servings: 4

Introduction

This seafood pancake recipe, known as haemul pajeon, is a beloved Korean savory pancake that combines a light, crispy batter with an assortment of fresh seafood and green onions. In this spicy Korean pancakes version, I add gochugaru and sliced fresh chilies to give the pancake a warm, lingering heat without overpowering the delicate seafood flavors. Haemul pajeon is perfect for sharing — serve it as an appetizer, a main with rice, or as part of a banchan spread. It’s also one of the best easy Korean recipes to bring to gatherings because it’s quick to prepare and always disappears fast. This recipe balances texture, spice, and umami: a thin, crispy exterior with tender seafood inside and a tangy dipping sauce to finish. Follow the steps below to make your own delectable seafood pancake at home.

Ingredients

Yields 4 servings

1 cup all-purpose flour
1/3 cup rice flour (optional — adds crispiness)
1 large egg
1 1/4 cups cold water (sparkling water can increase crispiness)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon sugar (optional — balances flavors)
1/2 teaspoon Korean red pepper flakes (gochugaru) — adjust to taste
6–8 green onions, cut into 3–4 inch lengths
1 small onion, thinly sliced
1 small carrot, julienned (optional)
1 small red or green chili, thinly sliced (optional for extra heat)
8 oz mixed seafood (shrimp, squid rings, mussels or clams, chopped; use thawed if frozen)
2 tablespoons vegetable oil (plus more for frying)
1 teaspoon toasted sesame oil (finishing)

Dipping Sauce

3 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon sugar or honey
1 clove garlic, minced
1 teaspoon gochugaru or a small dab of gochujang for extra heat (optional)
1 teaspoon toasted sesame seeds
1 scallion, thinly sliced

Step-by-Step Instructions

Prepare the seafood and vegetables: If using larger shrimp or squid, chop into bite-sized pieces. Pat seafood dry with paper towels to remove excess moisture (this helps batter adhere and prevents sogginess). Slice green onions into 3–4 inch sections and prepare onion, carrot, and chili as listed.
Make the batter: In a mixing bowl, whisk together the all-purpose flour, rice flour (if using), salt, pepper, sugar, and gochugaru. Add the egg and cold water and whisk until there are no lumps. The batter should be pourable but slightly thick—adjust with a tablespoon of water if too thick. Cold or sparkling water helps keep the batter light and crisp.
Add vegetables and seafood: Fold the green onions, sliced onion, carrot, chili, and seafood into the batter until everything is evenly coated.
Preheat the pan: Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. The pan should be hot enough that a drop of batter sizzles on contact.
Cook the pancake: Pour half the batter into the skillet and spread it thinly and evenly with a spatula (about 8–9 inches across). Reduce heat to medium. Cook for 3–4 minutes until the edges start to brown and crisp. Add a little more oil around the edges for extra crispiness.
Flip carefully: Use two spatulas (or a plate to assist) to flip the pancake. Cook the other side for 3–4 minutes until golden and cooked through. Press gently with the spatula to ensure even contact with the pan. Repeat with the remaining batter to make a second pancake.
Finish and serve: Drizzle each finished pancake with a little toasted sesame oil. Slice into wedges and serve immediately with the dipping sauce.

Cooking Tips and Tricks

For extra crispiness, substitute 1/3 cup of the water with cold sparkling water. The bubbles create a lighter batter.
Using rice flour or a bit of cornstarch (1–2 tablespoons) increases crunch. If you prefer a chewier interior, skip the rice flour.
Pat seafood dry before adding to the batter. Excess water causes the pancake to be soggy and prevents a good sear.
Don’t crowd the pan. Cook pancakes one at a time (or two small ones) to maintain high pan temperature and even browning.
Adjust spice: gochugaru will add smoky heat while gochujang gives depth and sweetness. Add chilies for fresh heat.
If flipping one large pancake is tricky, cook two medium pancakes instead — they’re easier to manage and still great for sharing.
Keep pancakes warm on a rack in a low oven (200°F / 95°C) while you finish frying the rest so they stay crisp.

Nutritional Information (per serving, approx.)

Note: Nutrition can vary depending on seafood selection and oil used. These are approximate values for 1 of 4 servings.

Calories: 360 kcal
Protein: 22 g
Carbohydrates: 32 g
Fat: 14 g
Saturated Fat: 2 g
Cholesterol: 120 mg
Sodium: 700 mg (varies with soy sauce amount)
Fiber: 2 g

Recipe Variations

Vegetarian haemul pajeon: Omit the seafood and add mushrooms, zucchini, kimchi, and more scallions. Increase salt and umami with a teaspoon of soy sauce in the batter.
Gluten-free: Use a 1:1 gluten-free flour blend and rice flour; ensure soy sauce is gluten-free. Cornstarch or potato starch can boost crispness.
Cheesy twist: Add a small handful of shredded mozzarella or cheddar on top of the batter during the last minute of cooking for a melty center.
Mild version: Omit gochugaru and fresh chilies, and substitute with a touch of black pepper and scallion-only for a family-friendly pancake.
Spicy seafood pancake (extra heat): Mix 1 teaspoon gochujang into the batter or add more gochugaru; serve with a dipping sauce spiked with extra red pepper flakes.

Storage and Serving Suggestions

Serve immediately: Haemul pajeon is best eaten hot and crisp. Place on the table and cut into wedges so everyone can grab a piece.
Refrigerating: Store leftovers in an airtight container in the refrigerator for up to 2 days. Re-crisp on a skillet or in a toaster oven at 350°F (175°C) for 5–8 minutes.
Freezing: Flash-freeze individual wedges on a tray, then transfer to a freezer bag for up to 1 month. Reheat in an oven or air fryer to restore crispness.
Pairings: Serve with steamed rice, kimchi, pickled radish, or a cold beer. The acidic dipping sauce complements the rich, savory pancake perfectly.

Frequently Asked Questions

Q: Can I use a pre-made seafood mix for this seafood pancake recipe?

A: Yes — a frozen seafood mix (typically shrimp, squid, and mussels) works well. Thaw fully and pat dry to remove excess moisture before folding into the batter.

Q: How spicy are these spicy Korean pancakes?

A: The spice level can be easily controlled. The base recipe uses a modest amount of gochugaru for warmth. Increase gochugaru or add fresh chilies or gochujang to make the pancakes hotter. For mild flavor, omit the chili entirely.

Q: Can I make haemul pajeon ahead of time?

A: You can prep the batter and chop ingredients in advance, but for best texture, fry the pancakes just before serving. If you must make them early, re-crisp in a skillet or oven before serving.

Q: Is this recipe suitable for gluten-free diets?

A: With a gluten-free flour blend and gluten-free soy sauce, you can make a gluten-free version. Rice flour helps with crispiness and is naturally gluten-free.

Q: How to make undefined?

A: The phrase “how to make undefined” sounds like a placeholder rather than a specific dish or ingredient. If you meant “how to make haemul pajeon,” follow the step-by-step instructions above. If you have a different dish in mind, clarify the name and I’ll provide a targeted method.

Q: Is there an undefined recipe?

A: “Undefined recipe” is not a defined dish — if you’re seeing that term in a search, it’s likely an error. This article provides a full seafood pancake recipe (haemul pajeon) and several variations to suit dietary needs and flavor preferences.

Conclusion

Haemul pajeon — Korean spicy seafood pancakes — are an irresistible option when you want something savory, comforting, and shareable. With this seafood pancake recipe you’ll achieve a crisp exterior, tender seafood filling, and a punchy dipping sauce that elevates every bite. Whether you’re exploring Korean savory pancakes for the first time or adding another easy Korean recipe to your repertoire, these pancakes are a crowd-pleaser. Try the variations to suit your spice tolerance or dietary needs, and remember: the secret to success is hot oil, a dry seafood mix, and a confident flip. Happy cooking!