Easy Seafood Scallion Korean Pancake Without Pancake Mix

Today, I’m going to share a recipe for making Seafood Scallion Korean Pancake (Haemul Pajeon) without using Korean pancake mix! In many Korean households, people often make pancakes without using store-bought pancake mix. I’ll also show you several ways to make the batter using common ingredients that you probably already have at home.

What is Seafood Scallion Korean Pancake?

Seafood Scallion Pancake is called Haemul Pajeon (해물파전) in Korean.

• Haemul (Seafood) + Pa (Scallion) + Jeon (Pancake)
• It is made with a batter filled with seafood and green onion, giving it a crispy and chewy texture. It’s a great way to enjoy protein-rich seafood with the crunchy freshness of scallions.
• The most famous Haemul Pajeon comes from Dongnae, a district in Busan, South Korea. If you ever visit Korea, trying Dongnae Pajeon is a must! Traditionally, they used rice flour to make it extra crispy.

What is Korean Pancake Mix Made Of?

Korean pancake mix is made by combining all-purpose flour with salt, sugar, starches such as corn flour, and baking powder. This mix makes the pancakes crispy while allowing them to puff up slightly. Because pancake mix is already seasoned, there’s no need to add extra salt when using it.

However, Korean pancake mix can be a little hard to find overseas. You may have to order it online or visit an Asian supermarket. But don’t worry! Today, I’m going to show you several ways to make delicious pancakes without using store-bought pancake mix.

How to Make Seafood Green Onion Pancake Extra Crispy

Ever wondered, “Why is my Korean pancake not crispy?” Here’s why.

1. Using only all-purpose flour won’t give you that signature crunch. Korean pancake mix includes rice flour or cornstarch for crispiness.

2. Not enough oil! Use a generous amount of oil to pan-fry the pancake like shallow frying.

3. Batter consistency is important. A thick batter will make a dense pancake. For a crispy texture, the batter should be runny.

4. Thin pancakes crisp up better. If the pancake is too thick, it will be chewy instead of crispy.

What’s in a Seafood Korean Pancake?

To make a Korean Seafood Pancake Haemul Pajeon, you’ll need.

• Flour or pancake mix (Today, we’re making it without pancake mix!)
• Eggs for richness
• Scallions for aroma and texture
• Seafood like shrimp or squid (or a frozen seafood mix for convenience)

• Korean chili peppers (optional, but they balance the oiliness with a bit of spice)

What is a Korean Pancake Called?

Korean pancakes are called “Jeon” (전) or “Buchimgae” (부침개).

• They are made by mixing flour (or pancake mix) with water to create a batter, then adding meat, seafood, or vegetables.
  

• Korea has a rich pancake culture, and different types of jeon are especially popular during holidays and family gatherings.
• This is a recipe for Modeumjeon (Koeran pancake set), a variety of Korean pancakes traditionally enjoyed during holidays. It includes hobakjeon (zucchini pancakes), kkochijeon (skewered pancakes), and donggeurangttaeng (Korean meatballs made with ground meat). This dish has always been a crowd favorite whenever I served it to friends and family.

What to Use If You Don’t Have Pancake Mix

In fact, many Koreans don’t always use pre-mixed pancake flour. This is especially true for older generations, like our grandmothers and mothers. Using pancake flour makes the pancakes crispier, but just using regular flour works just fine.

Here are some substitutes for Korean pancake mix.

• Rice flour or glutinous rice flour: Mixing rice flour or glutinous rice flour with all-purpose flour and adding a little baking powder will make your pancakes just as crispy as, or even crispier than, those made with pancake flour.
  • Glutinous Rice Flour: https://amzn.to/4ck4MSO (US), https://amzn.to/4lebH3O (DE). https://amzn.to/4hUyQp9 (NL, BE)

• Cornstarch: Adding cornstarch to the flour along with baking powder won’t make it as crispy as rice flour, but it will still give it a texture similar to pancake flour.

• Tempura flour: Using tempura flour instead of regular flour – or mixing the two – results in an ultra-crispy texture. Many younger Koreans prefer this method.
  • Tempura Flour: https://amzn.to/41XsEIt (US), https://amzn.to/42tqdNS (DE), https://amzn.to/4le1MeKv (NL, BE)

• Cake flour: If you want crispy pancakes, cake flour is a good option. It’s slightly less crispy than pancake flour, but the difference isn’t significant.

• All-purpose flour: This will make your pancakes more chewy rather than crispy. In fact, this is the most commonly used flour in Korean households and is the base for everyday homemade pancakes.

• Potato starch: In today’s recipe, I added potato starch to flour to enhance the chewiness of the pancakes.
  • Potato Starch: https://amzn.to/3FP9go9 (US), https://amzn.to/447mbvP (DE), https://amzn.to/4hZs4P5 (NL, BE)

Why Do Koreans Eat Pancakes on Rainy Days?

In Korea, pancake restaurants are always packed on rainy days. For Koreans, rainy days are the perfect time to enjoy pancakes and makgeolli (Korean rice wine).

One theory behind this tradition is that the sizzling sound of pancakes cooking resembles the sound of raindrops, creating a cozy and comforting atmosphere.

Substitutions & Ingredient Swaps

• Seafood Mix: You can use shrimp, squid, or clams. Frozen seafood is totally fine—just thaw it first!
• Scallions(Spring onion): Can be substituted with leeks or garlic chives.

• Potato Starch: Can be swapped for tempura flour, rice flour, or cornstarch—but each will affect crispiness differently.

Seafood Korean Pancake Dipping Sauce

In Korea, pancakes are usually dipped in soy sauce. You can dip them in plain soy sauce, but it may be too salty. However, by adding vinegar and sugar to the soy sauce, as in today’s recipe, you can balance the greasy taste and make a perfectly harmonious and delicious dipping sauce.

Adding a little chili to the sauce adds a spicy kick that helps cut through the richness, and placing a slice of chili on the pancake adds a wonderful crunch.

Best Pairings with Seafood Pancake

• Spicy Bibim Noodles (Bibim Guksu): Spicy, sweet, and tangy bibim noodles are one of the most popular dishes that Koreans enjoy with pancakes at home. Since seafood pancakes are rich and crispy, the bold flavors of bibim noodles create a perfect balance. Here’s my Kimchi Bibim Guksu recipe that pairs beautifully with seafood pancakes.

• Soy Sauce Bibim Noodles (Ganjang Bibim Guksu): If you can’t handle spicy food, try soy sauce bibim noodles instead. These noodles have a deliciously sweet and savory taste with a nutty sesame oil aroma. A bite of seafood pancake followed by a bite of these noodles is simply irresistible!

• Makgeolli (Korean Rice Wine): While not a dish, makgeolli is one of the best drinks to pair with seafood pancakes. The light carbonation and mild sweetness of makgeolli cuts through the oiliness of the pancake perfectly. In Korea, it’s traditional to enjoy pancakes with makgeolli, especially on rainy days.

Get Ingredients

• Korean Pancake Mix: https://amzn.to/42mGfYS (US), https://amzn.to/3G24eES (DE), https://amzn.to/3RAbquo (NL, BE)

• Glutinous Rice Flour (for crispy substitution): https://amzn.to/4ck4MSO (US), https://amzn.to/4lebH3O (DE). https://amzn.to/4hUyQp9 (NL, BE)
• Tempura Flour (for crispy substitution): https://amzn.to/41XsEIt (US), https://amzn.to/42tqdNS (DE), https://amzn.to/4le1MeKv (NL, BE)
• Potato Starch (for chewy substitution): https://amzn.to/3FP9go9 (US), https://amzn.to/447mbvP (DE), https://amzn.to/4hZs4P5 (NL, BE)
• Soy Sauce: https://amzn.to/4gYk1BJ (US), https://amzn.to/4gW8zGv (DE)
• Korean Vinegar: https://amzn.to/41BTg0d (US)
• Sesame seeds: https://amzn.to/3D85aXg (US), https://amzn.to/3EQVBwt (DE), https://amzn.to/3D7C6iD (NL, BE)