Method
- Make the dipping sauce: whisk soy sauce, vinegar, gochugaru, sesame oil and sesame seeds. Set aside.
- Whisk pajeon flour, salt, ice-cold water and egg in a bowl into a thin batter — like single cream. Cold batter holds together better when frying. Don't over-mix; lumps are fine.
- Heat a wide non-stick or cast-iron pan over medium-high. Add 3 tbsp oil and tilt to coat. The oil should shimmer.
- Lay the spring onions across the pan in a single layer, all running parallel. Pour the batter over them, tilting the pan so the batter fills around and over the onions in an even layer.
- Scatter the prawns, squid and mussels evenly over the top. Push them gently into the batter. Add chili slices in a decorative arrangement.
- Cook 4 minutes — the bottom should be deep gold and the seafood mostly cooked. Drizzle the remaining oil around the edges. Flip carefully (a wide spatula or a plate-flip) and cook 4 more minutes. The pajeon should be crackling-crisp at the edges. Slide onto a board, slice into squares with kitchen scissors. Serve immediately with the dipping sauce.
Common questions
Can Haemul Pajeon be made ahead?
Haemul Pajeon is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 12 minutes.
Is Haemul Pajeon spicy?
Haemul Pajeon as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Haemul Pajeon vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Haemul Pajeon to make at home?
Haemul Pajeon is approachable for a home cook with basic stove skills — total time about 27 minutes, no special technique required.
Can Haemul Pajeon be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Pajeon is most associated with Busan in southern Korea, but every region has its variant. Haemul pajeon (with seafood) is the celebratory version; plain pajeon (just spring onion) is the everyday one. Korean tradition links pajeon to rainy days — the crackle of frying batter sounds like raindrops, and Koreans report craving pajeon-and-makgeolli (rice wine) when the weather turns. The thinness is the marker of a careful cook; thick pajeon is ungenerously called 'fritter' rather than the proper crispy crepe.
