When It Rains in Korea, It Pours Pajeon
The sky darkens, and raindrops begin to tap against your window. In Korea, this weather calls for one thing: Haemul Pajeon, a sizzling seafood pancake.
There’s something incredibly satisfying about the sound of it frying — a sound that mirrors the rain outside. It’s no wonder Koreans often say, “Let’s have pajeon and makgeolli when it rains.”
This isn’t just comfort food. It’s a cultural ritual.
ksansuya
A Celebration of Sea and Soil
Haemul Pajeon (해물파전) is more than a pancake — it’s a harmonious blend of ingredients from land and sea. You’ll find squid, shrimp, and clams nestled in a batter made of flour, potato starch, and water, topped generously with scallions.
Each bite delivers the crisp edge, the tender chew of seafood, and the sweet bite of green onion — all tied together with a dipping sauce that adds a tangy kick.
In Korean drinking culture, it’s a staple anju (food eaten with alcohol), often paired with makgeolli, a cloudy, fermented rice wine that balances out the richness of the dish.
Why Foreigners Love It Too
More and more global foodies are falling for Haemul Pajeon, often describing it as a “Korean seafood fritter” or “savory pancake with soul.”
Some say it reminds them of Japanese okonomiyaki, while others see it as an elevated omelet.
But one thing is clear — they love the texture. The contrast of crispy outside and juicy inside is simply addictive.
Even better, it’s easy to share, making it ideal for group meals or social gatherings. On Instagram, its rustic, golden surface and colorful toppings make it a visual treat.
Regional Twists: Not All Pajeons Are Alike
While the base is similar, Haemul Pajeon takes on different flavors depending on where you are in Korea:
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Jeonju: Adds red chili and seafood with bold seasoning
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Busan: Thin and wide, with extra squid and scallions
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Gangwon-do: Combines mountain herbs or even clams from the East Sea
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Seoul: Balanced flavors with a crispy finish, perfect for pairing with alcohol
These local styles add layers of regional identity to the humble pancake.
A Deeper Recipe: 2–3 Servings
Ingredients:
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1/2 cup all-purpose flour
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1/4 cup potato starch (for extra crunch)
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3/4 cup ice-cold water
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1 egg
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1/2 tsp salt
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1/4 tsp black pepper
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1 cup cleaned seafood mix (shrimp, squid, mussels)
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1 bunch scallions (cut lengthwise)
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2–3 tbsp vegetable oil
Dipping Sauce:
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2 tbsp soy sauce
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1 tbsp vinegar
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1 tsp minced garlic
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1/2 tsp sugar
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Optional: chili flakes or sliced green chili
Steps:
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In a mixing bowl, whisk together flour, starch, cold water, egg, salt, and pepper. The batter should be smooth and slightly runny.
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Preheat a non-stick pan over medium-high heat. Add oil.
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Arrange scallions on the pan like a bed, layer seafood evenly on top, and pour the batter over.
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Press gently with a spatula. Cook until the bottom turns golden brown (4–5 minutes), then carefully flip and cook the other side.
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Serve hot with dipping sauce on the side.
Pro Tip: For extra crunch, add more oil and slightly press the edges while cooking!
One Bite = One Memory
I still remember sitting in a cozy Jeju village restaurant just after the rain, steam rising from a hot plate of pajeon. One bite, and I was hooked — not just on the flavor, but on the memory it created.
Haemul Pajeon isn’t just food. It’s warmth on a rainy day. It’s laughter over drinks. It’s Korea on a plate.Haemul Pajeon (해물파전), or seafood scallion pancake, is one of Korea’s most beloved anju (side dishes for alcohol). It combines a mix of fresh seafood like squid, shrimp, and clams with generous strips of scallion in a wheat flour-based batter.