Haemul Pajeon (해물파전)

Seafood-loaded scallion pancake, made for makgeolli.

Korean name: 해물파전
Spice level: Not spicy
Flavor: savory · crispy
Typically contains: seafood, wheat flour, egg
Vegetarian / vegan: Not vegetarian — meat or seafood is core to the dish
Typical price: ₩12,000–₩20,000 per dish checked 2026-07 — varies by area
Good to know: Beginner-friendly ●●●●○ Solo dining ●●●○○ Kid-friendly ●●●●○
Also written as: haemul pajeon, seafood pancake, seafood pajun

Spice and flavor are editorial assessments of the standard version — individual restaurants and recipes vary. Ingredient notes are typical, not guaranteed: always check with the restaurant for allergies or dietary needs. Eating and cooking notes describe common practice in Korea; our first-hand deep-dives live in the Eat Like a Local guides.

What is Haemul Pajeon?

Haemul-pajeon (해물파전) is the seafood-loaded version of the scallion pancake — squid, shrimp, and sometimes clams folded into the batter with whole green onions. It is thicker and richer than plain pajeon, and the default choice at makgeolli pubs. A good one is crisp at the rim and just-set, almost custardy, at the center.

How to eat it

Share it hot off the pan. It arrives whole; cut it into a grid with the scissors provided or tear off wedges with chopsticks.
Check the center. A slightly soft, eggy middle is intentional in a well-made haemul-pajeon — only the edges should be crunchy.
Dip in the vinegared soy sauce. Touch one edge into the sauce; the seafood already carries plenty of savor.
Pair it with makgeolli. The cloudy rice wine is the classic partner — order a kettle or bottle to share.

Cooking it at home

Use pancake mix and ice water (about 1:1), and keep the batter thin — the seafood releases moisture as it cooks.
Pat squid and shrimp very dry before mixing in; wet seafood makes the pancake fall apart.
Fry in generous oil over medium-high heat, pressing flat; flip once when the underside is deep golden, 4–5 minutes per side.
Slide onto a rack (not a plate) for a minute so the bottom stays crisp.

Good to know

Contains shellfish, squid, wheat, and usually egg — this is one of the denser allergen combinations in Korean pub food.
Thick pancakes can be undercooked in the middle at busy pubs; the seafood should be fully opaque.

Price at pubs typically runs ₩12,000–₩20,000 — it is treated as a main anju (drinking dish), not a side.

Nutrition

Calories	106 kcal
Carbohydrate	10.63 g
Protein	6 g
Fat	3.99 g
Sodium	267 mg

Per serving (~153ml): ≈162 kcal · sodium ≈409 mg (20% of the WHO daily guideline, 2,000 mg)

Per 100ml · total serving 153ml · Official data: National Integrated Food Nutritional Information Standard Data (Korea MFDS) (DB item: 해물파전, synced 2026-07-17). Values vary by recipe and portion.