Haemul Pajeon

Haemul Pajeon typically incorporates a generous variety of raw seafood, including squid, shrimp, clams, and oysters. These ocean ingredients are mixed directly into a savory batter of wheat flour, eggs, and water along with large pieces of scallions. The mixture is then pan-fried to create a crispy, savory pancake.

The batter for Haemul Pajeon is a simple mixture of wheat flour, water, and eggs, intentionally kept slightly loose so the pancake crisps up nicely in the pan. Unlike some other savory pancakes, it does not traditionally rely on a yeast fermentation process. This allows the fresh flavors of the scallions and seafood to remain the primary focus.

Haemul Pajeon is traditionally served with a savory soy-based dipping sauce known as cho-ganjang or pajeon sauce. The sauce is made by mixing soy sauce, rice vinegar, gochugaru (Korean red pepper flakes), minced garlic, and sesame oil. The salty, tangy, and slightly spicy notes perfectly complement the rich, fried pancake.

Haemul Pajeon is a popular dish often consumed as an anju, which is a food meant to be paired with drinking, especially during rainy days. Many Koreans associate the comforting sound of sizzling pancake batter with the sound of rain falling. It is frequently enjoyed alongside a cold glass of Makgeolli, a traditional Korean rice wine.