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Haemuljeon from South Korea

Haemuljeon

Haemuljeon is a beloved seafood, traditional to South Korea. · South Korea

★ 4.3
Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

Haemuljeon is a beloved seafood, traditional to South Korea.

About Haemuljeon

Haemuljeon is a beloved seafood, traditional to South Korea. Traditionally it features flour and eggs.

🏛️ History & Culture

Haemuljeon, a savory Korean seafood pancake, has roots in the broader tradition of jeon (pan-fried fritters) that date back centuries in Korean cuisine. Its origins are closely tied to the agricultural and coastal practices of the Korean peninsula, where surplus seafood and grains were combined into a hearty, portable dish. While the exact invention is not documented, it is widely recognized as a staple of home cooking and festive gatherings, particularly during rainy days when the sizzle of the batter is said to mimic the sound of raindrops.

Regional variations reflect local seafood availability: coastal areas often use fresh squid, shrimp, and oysters, while inland versions may incorporate vegetables alongside a smaller amount of seafood. Culturally, haemuljeon holds a place in Korean dining as a popular anju (food paired with alcohol), especially with makgeolli or soju, and is a common feature at banquets and seasonal celebrations. Its preparation—simple yet adaptable—highlights Korea’s emphasis on fresh ingredients and communal eating, making it a beloved symbol of comfort and conviviality.

🍳 How to make Haemuljeon

AI-assisted, not kitchen-tested

Haemuljeon (Korean Seafood Scallion Pancake)

A classic Korean savory pancake studded with fresh seafood and scallions, featuring a crisp lacy edge from a simple flour-and-egg batter. It's traditionally served as a banchan or anju with a soy-vinegar dipping sauce.

Prep
15 min
Cook
15 min
Total
30 min
Serves
4 (makes 2 pancakes)
Difficulty
Easy

Recipe ingredients

  • 200 g (7 oz) all-purpose flour (maeu garu), Korean wheat flour preferred
  • 15 g (1 tbsp) glutinous rice flour (chapssal garu), gives extra crispness; omit if unavailable
  • 2 g (½ tsp) salt
  • 1 g (¼ tsp) freshly ground black pepper
  • 200 ml (¾ cup + 1 tbsp) cold water, ice-cold water keeps the batter crisp
  • 2 whole (2 large) eggs
  • 60 g (2 oz) small squid, cleaned, body sliced into rings, tentacles halved
  • 80 g (2¾ oz) raw shrimp, peeled, shell-off, deveined, chopped if large
  • 60 g (2 oz) fresh mussels or clams, shucked, or whole small clams (beard removed)
  • 100 g (3½ oz) Korean chives (buchu), cut into 5 cm pieces; substitute with scallion greens if unavailable
  • 1 whole (1 small) small onion or 2 scallions, thinly sliced
  • 20 g (1½ tbsp) neutral oil, plus more if needed, vegetable, canola, or grape-seed
  • 1 g (¼ tsp) toasted sesame oil, for brushing the pan
  • 30 ml (2 tbsp) soy sauce, for dip
  • 15 ml (1 tbsp) rice vinegar, for dip
  • 5 g (1 tsp) gochugaru, Korean chili flakes, for dip
  • 1 g (¼ tsp) toasted sesame seeds, for dip
  • 3 g (1 small clove) garlic, grated, for dip
  • 3 g (1 small sprig) scallion, finely chopped, for dip

Steps

  1. 1 Make the dipping sauce: whisk together soy sauce, rice vinegar, gochugaru, sesame seeds, grated garlic, and chopped scallion in a small bowl. Set aside.
  2. 2 In a large bowl, whisk the all-purpose flour, glutinous rice flour, salt, and pepper. Pour in the cold water and whisk until you have a thin, slightly lacy batter (it should be thinner than pancake batter, about single-cream consistency).
  3. 3 Lightly beat the eggs in a separate bowl and set aside.
  4. 4 Pat the seafood very dry with paper towels. Cut squid into rings, shrimp into bite-size pieces, and leave small clams/mussels whole if using. Check that all shellfish is fresh and shells are tightly closed; discard any that stay open when tapped.
  5. 5 Fold the chives (or scallion greens), sliced onion, and prepared seafood into the batter. The mixture should be quite chunky — do not add more flour.
  6. 6 Heat a 26 cm (10-inch) non-stick or well-seasoned skillet over medium heat. Add about 10 ml (2 tsp) neutral oil and a tiny brush of sesame oil, swirling to coat evenly.
  7. 7 Pour half the batter into the pan (roughly 250 ml / 1 cup) and spread it into a round about 22 cm (9 inches) wide. Drizzle half the beaten eggs over the top, tilting to let the egg seep into the gaps.
  8. 8 Cook for 3–4 minutes, until the underside is deep golden brown and crisp (lift an edge with a spatula to check). Scatter a few extra chives on top if desired.
  9. 9 Flip carefully in one confident motion (or use two spatulas), add another 5 ml (1 tsp) oil around the edge, and cook the second side for 2–3 minutes, until the seafood is just cooked through: shrimp should be opaque pink (internal 63 °C / 145 °F) and squid tender, not rubbery.
  10. 10 Slide onto a cutting board, cut into wedges, and serve immediately with the dipping sauce. Repeat with the remaining batter.
  11. 11 Safety note: eat the pancake straight from the pan — leftover batter containing raw seafood and egg should not be stored. Cooked pancakes keep up to 1 day refrigerated and reheat in a dry skillet to restore crispness.
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Ingredients
Steps

Haemuljeon — frequently asked questions

What is Haemuljeon?

Haemuljeon is a beloved seafood, traditional to South Korea. Traditionally it features flour and eggs.

What is Haemuljeon made of?

Haemuljeon is made with flour and eggs.

Where does Haemuljeon come from?

Haemuljeon comes from South Korea. Haemuljeon, a savory Korean seafood pancake, has roots in the broader tradition of jeon (pan-fried fritters) that date back centuries in Korean cuisine.

Where can I eat Haemuljeon?

On drizzly afternoons, locals pair crispy haemuljeon with makgeolli at pojangmacha tents, letting the sizzle and rain set the mood.

How do you make Haemuljeon?

Making Haemuljeon at home takes about 15 minutes of prep and 15 minutes of cooking. The recipe on this page serves 4 (makes 2 pancakes) and is rated easy. Full ingredient list and step-by-step method are in the recipe section above.

→ More traditional dishes from South Korea

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