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Crispy Korean Kimchi Seafood Pancakes (Haemul Pajeon)

You will be loving this savoury pancake because it is so easy to make - just mix in your favourite seafoods, some chopped spring onions and seasoning in a thin pancake batter, and pan fry it for about 15mins!

Make two 8”pancakes/Serve 3-4

Ingredients you will need

300g frozen cooked seafood mix*, defrosted and drained

30g spring onion, cut into 5cm strips

20g chives, cut into 5cm strips

50g kimchi, chopped

120g plain flour

120ml water

1 egg

1 tsp cooking oil (plus 2 tbsp for cooking)

1 tsp salt

1/4 tsp black pepper

Dipping sauce

3 tbsp light soy sauce

1 tbsp sesame oil

1 tsp sesame seeds

1/2 tsp brown sugar

a sprinkle of chopped chives/spring onions (optional)

*Made sure the seafood are pre-cooked, because the cooking time of the pancakes won’t be enough to fully cook any raw seafood. You can also use 100g king prawns, 100g mussels/calms and 100g cuttlefish/squid rings to substitute the seafood mix.


  1. Combine flour, water, egg, 1 tsp cooking oil in a mixing bowl.

  2. Add in seafood, kimchi, copped spring onion and chives to the batter mixture, mix well. The batter should be quite watery.

  3. Heat 1 tbsp cooking oil in a frying pan over medium-high heat.

  4. Pour/spoon in half of the seafood batter to the pan, spread the batter and the seafood pieces evenly.

  5. Wait until the top of the pancake begins to bubble (mine took 5 mins), then turn it over and cook until both side are golden. Transfer to a plate.

  6. Repeat with the second pancake.

  7. Combine soy sauce, sesame oil, sesame seeds and brown sugar in a small dipping sauce bowl.

  8. Slice the pancakes and serve with the dipping sauce.

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