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KoreanNon-veg

Seafood Pajeon

Crispy spring-onion pancake studded with seafood.

20 min3 servesmedium

Seafood Pajeon is a classic protein-forward Korean recipe built around a handful of pantry staples. It serves 3 and comes together in roughly 20 minutes from prep to plate. It sits in the comfortable middle ground: nothing intimidating, but it rewards a little patience during the roughly 20 minutes of active cooking. The method leans on shallow- or deep-frying, which is what gives the finished dish its signature texture and depth.

The headline ingredients here are flour, egg and spring onion. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them.

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Nutrition · per servingestimated

290

kcal

21g

Protein

32g

Carbs

8g

Fat

seafoodcrispyparty

Ingredients

  • flour1 cup
  • egg1
  • spring onion8
  • shrimp150 g
  • squid150 g
  • soy sauce3 tbsp
  • rice vinegar1 tbsp
  • oilstaple

Method

  1. 1
    Step 1 ~5 min

    Mix flour with 1 cup ice water and egg to a thin batter.

  2. 2
    Step 2 ~5 min

    Lay spring onions in a hot oiled pan, pour batter to cover.

  3. 3
    Step 3 ~5 min

    Scatter chopped seafood; fry 4 min, flip, 4 more.

  4. 4
    Step 4 ~5 min

    Slice; serve with soy + vinegar dip.

Per-step times are approximate and based on the total cook time of 20 minutes.

Pro tips & common mistakes

  • Get the oil properly hot before anything goes in. Cold oil is the single biggest reason fried food turns greasy instead of crisp.
  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

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Frequently asked questions

How long does Seafood Pajeon take to cook?
From prep to plate, Seafood Pajeon takes about 20 minutes and yields 3 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Seafood Pajeon vegetarian?
No — this version contains non-vegetarian ingredients (flour, egg, spring onion). For a vegetarian take, replace the main protein with paneer, halloumi, mushrooms or extra-firm tofu and keep the same spices.
What are the key ingredients in Seafood Pajeon?
The headline ingredients are flour, egg, spring onion. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 6. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Seafood Pajeon?
This dish is best eaten fresh — freezing tends to soften the texture and dull the flavours. Make only as much as you will eat in 1–2 days.
What should I serve with Seafood Pajeon?
Seafood Pajeon pairs naturally with classic korean sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have one of the main ingredients?
Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.