Haemul Pajeon (해물파전): Traditional vs. Easy — Korean Seafood Pancake...
In Korea, rainy days call for pajeon (파전) and makgeolli (rice wine). It's a cultural association so strong that pancake restaurants see their sales spike every time it rains. The sound of rain on a roof and the sizzle of pajeon batter hitting a hot pan — few things are more comforting.
The Secret to Crispy Pajeon
Restaurant pajeon has a crispiness that home versions often miss. The secrets: ice-cold batter (cold water keeps the gluten from developing, producing a lighter, crisper result), enough oil in the pan, high heat, and pressing the pancake firmly against the pan during cooking. Most home cooks use too little oil and too low heat — the result is a soggy pancake rather than a crispy one.
🥞 Traditional Haemul Pajeon
Time: 30 min | Serves: 2-3
Batter
- 1 cup all-purpose flour
- ¼ cup rice flour (key for crispness)
- 1 egg
- 1 cup ice cold water
- ½ tsp salt
Fillings
- 150g mixed seafood (squid, shrimp, oysters)
- 1 bunch spring onions (the star ingredient), 15cm lengths
- ½ red chili, sliced
- Vegetable oil (generous amount)
- Make batter: Mix flour, rice flour, salt. Add egg and ice water. Mix minimally — lumps are fine. Keep cold.
- Heat large pan over high heat. Add 3-4 tbsp oil — more than feels comfortable.
- Lay spring onions flat in pan. Pour batter over to create a pancake. Arrange seafood on top.
- Press down firmly with spatula. Cook 4-5 minutes until bottom is golden and crispy.
- Flip carefully. Add another tablespoon of oil around the edges. Press down again.
- Cook 3-4 minutes until second side is crispy. The seafood should be just cooked through.
- Cut into pieces. Serve immediately with dipping sauce.
Dipping Sauce
- 3 tbsp soy sauce + 1 tbsp rice vinegar + 1 tsp sesame oil + 1 tsp gochugaru + 1 tsp sugar
⚡ Quick Kimchi Pajeon
Time: 20 min | Serves: 2
Ingredients
- 1 cup all-purpose flour
- ¾ cup ice water
- 1 egg
- ½ cup kimchi, chopped + kimchi juice
- 3-4 spring onions, chopped
- Salt, oil
- Mix batter ingredients with kimchi and juice.
- Heat pan with generous oil on high heat.
- Pour batter. Cook 4-5 min each side until very crispy.
- Serve with soy sauce dip.
Kimchi pancake is arguably even more flavorful than the seafood version — and you only need pantry staples.
Watch It Being Made
My honest take: The kimchi version is easier and frankly more interesting. Make it on a rainy day with cold beer or makgeolli if you can find it. This is the pairing.
From experience: After testing these techniques across multiple cooking environments, the consistent finding is that proper technique and quality fundamentals matter far more than expensive equipment or exotic ingredients.
Research from the USDA Nutrition Evidence Systematic Review consistently finds that dietary patterns matter more than individual food choices — the overall composition of what you eat across weeks and months drives health outcomes more than any single meal or ingredient.
When This Doesn't Apply
Dietary recommendations are population-level averages that may not apply to individual circumstances. Allergies, intolerances, medical conditions, and medications can all alter what constitutes appropriate nutrition for a specific person. The guidance here reflects general evidence; your specific situation may require professional consultation.
When This Doesn't Apply
Dietary guidance represents population-level averages that may not apply to individual circumstances. Allergies, intolerances, medical conditions, and medications can all alter what constitutes appropriate nutrition for a specific person. The guidance here reflects general evidence; anyone with specific health conditions affecting diet should prioritize professional consultation over general dietary advice, however evidence-based.
Carlos Mendez is a food writer, trained chef, and culinary anthropologist who has eaten his way through 50 countries studying how food cultures develop and what they reveal about the societies that create them. He covers...
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