Skip to main content
Safe Plated
Haemul Pajeon (Seafood Pancake) recipe by Safe Plated

Haemul Pajeon (Seafood Pancake)

A savory Korean pancake filled with seafood and green onions. Crispy on the outside and soft on the inside, it's a delicious appetizer or light meal.

45m4 servings
Contains eggContains wheatContains soyContains shellfishNUTS-free
400 cal|20g protein|40g carbs|18g fat|3g fiber

Ingredients

  • 1 cup Gluten-Free All-Purpose Flour
  • 1/4 cup Potato Starch
  • 1 large Egg
  • 1 cup Cold Water
  • 1/2 tsp Salt
  • 1 cup Green Onions, chopped
  • about 225 g Shrimp, peeled and deveined
  • about 225 g Squid, cleaned and sliced
  • 4 tbsp Vegetable Oil, for frying
  • 2 tbsp Soy Sauce (Tamari for Gluten-Free)
  • 1 tbsp Rice Vinegar
  • 1/2 tsp Gochugaru (Korean Chili Flakes), optional

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1In a large bowl, whisk together the 1 cup Gluten-Free All-Purpose Flour, the 1/4 cup Potato Starch, the 1 large Egg, the 1 cup Cold Water, and the 1/2 tsp Salt until you have a smooth batter with no lumps.
  2. 2Add the 1 cup Green Onions, the about 225 g Shrimp, and the about 225 g Squid to the batter and mix everything together until well combined.
  3. 3Heat 2 tbsp of the 4 tbsp Vegetable Oil in a 30.48 cm non-stick skillet over medium heat (176.7°C / 175°C).
  4. 4Pour half of the batter mixture into the hot skillet and spread it out evenly to form a pancake. Cook for 5 to 7 minutes, or until the bottom is golden brown and crispy. Carefully flip the pancake and cook the other side for another 5 to 7 minutes until golden brown and the seafood is cooked through (shrimp will be pink and opaque, squid will be firm).
  5. 5Remove the cooked pancake from the skillet and set it aside. Add the remaining 2 tbsp Vegetable Oil to the skillet and heat over medium heat (176.7°C / 175°C).
  6. 6Pour the remaining batter into the skillet and spread it out evenly. Cook for 5 to 7 minutes per side, until golden brown and crispy, and the seafood is cooked through, just like the first pancake.
  7. 7While the pancakes are cooking, prepare the dipping sauce by mixing the 2 tbsp Soy Sauce (Tamari for Gluten-Free) and the 1 tbsp Rice Vinegar in a small bowl. If you are using it, stir in the 1/2 tsp Gochugaru (Korean Chili Flakes).
  8. 8Cut each pancake into wedges and serve immediately with the dipping sauce.

Keep a label checklist handy when you cook

Get the free 7-rule checklist for reading packaged-ingredient labels, then one practical allergy-aware tip each week. Confirm by email; no Safe Plated account needed.

One practical tip each week. Unsubscribe anytime. See our privacy policy.

More korean recipes to explore

Different recipes may contain different allergens. Review each ingredient list for your household.

Related Guides

Best Korean Recipes30-Minute Weeknight DinnersDairy-Free DinnersEgg-Free Dinners

Cooking with a packaged ingredient?

Paste the current ingredient list and see the exact allergen terms the checker recognises. Always verify the package in front of you.

Check an ingredient label

Keep reading this recipe

Open this recipe in the app

Sign in to continue with this recipe. No meal plan generation needed.

Want a full week of recipes like this?

Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.

Build my free 7-day plan

No credit card required.