This Korean pancake has crispy edges from scallions and a soft, savory center with shrimp and squid. Serve it cut into wedges with a bright dipping sauce of soy sauce, rice vinegar, and sesame.
Pajeon is a Korean savory pancake made with scallions; haemul means seafood. The scallions aren’t just a garnish: they make up an important part of the pancake and give each bite a mild onion flavor. This version also includes small pieces of shrimp and squid. That keeps the pancake easy to cut and lets the seafood flavor shine without making the batter heavy.
The batter is intentionally thin. A thin layer cooks through faster and lets the edges turn crispy while the inside stays soft. Cold water helps keep the batter light; stir just until the flour is incorporated, as vigorous mixing can make it tough. A roomy, well-heated frying pan and enough oil are just as important. If the pan isn’t hot enough, the batter will soak up oil before it browns.
Cut the scallions into long pieces that fit in the pan, and arrange them in an even layer. Pat the seafood dry before adding it to the batter: excess moisture can make the pancake limp and slow down cooking. Don’t make the layer too thick. Cook over medium to medium-high heat and wait to flip until the underside is set; a wide spatula makes this easier. The second side should also be golden brown, and the seafood should be cooked through.
Scallions are generally available year-round. Choose firm, fresh stalks and use the green parts, too. For the seafood, a combination of raw, peeled shrimp and cleaned squid works well; cut everything into small, even pieces. You can replace one with the same amount of the other, or use a similar seafood. The cooking time may vary slightly, so check that it’s cooked through and don’t cut the pieces too large.
The dipping sauce balances the savory batter with salt, acidity, and a toasted sesame note. Taste it before serving: add a little extra rice vinegar if you’d like more brightness. Cut the pancake into wedges straight after cooking and serve warm as a starter to share. If making it ahead, let the pajeon cool quickly and cover and refrigerate it; briefly reheat it in a dry frying pan so the edges firm up again.
Briefly stir the flour, egg, cold water, and salt together in a bowl to make a thin batter. Stop as soon as no dry flour is visible; a few small lumps are fine.
Cut the scallions into pieces about 8 cm long. Cut the shrimp and squid into small pieces and pat dry with paper towels.
To make the dipping sauce, mix the soy sauce, rice vinegar, and sesame oil in a small bowl.
Heat 1 tablespoon of neutral oil in a frying pan about 24 cm wide over medium heat. Arrange half the scallions in the pan and pour half the batter evenly over them. Scatter half the shrimp and squid on top.
Cook for 4–5 minutes, until the underside is golden brown and set. Carefully flip the pancake with a wide spatula and cook the other side for 3–4 minutes, until it is also golden brown and the seafood is cooked through. Repeat with the remaining oil, scallions, batter, and seafood.
Cut the pancakes into wedges and serve warm with the dipping sauce.
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