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KoreanNon-veg

Seafood Pajeon (Pancake)

Crispy spring onion pancake with squid and shrimp.

25 min3 serveseasy

Seafood Pajeon (Pancake) is a classic protein-forward Korean recipe built around a handful of pantry staples. It serves 3 and comes together in roughly 25 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 25 minutes without much fuss. The method is straightforward, with each step doing one clear job so the finished dish tastes balanced rather than busy.

The headline ingredients here are flour, water 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 serving

380

kcal

18g

Protein

36g

Carbs

18g

Fat

seafood

Ingredients

  • flour1 cup
  • water200 ml ice
  • spring onion1 bunch
  • shrimp150 g
  • squid150 g
  • soy sauce2 tbsp
  • oilstaple

Method

  1. 1
    Step 1 ~6 min

    Whisk flour with iced water until lumpy.

  2. 2
    Step 2 ~6 min

    Lay spring onions on a hot oiled pan; pour batter, scatter seafood.

  3. 3
    Step 3 ~6 min

    Cook 3 min, flip, press down 3 min.

  4. 4
    Step 4 ~6 min

    Serve with soy dip.

Per-step times are approximate and based on the total cook time of 25 minutes.

Pro tips & common mistakes

  • 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 (Pancake) take to cook?
From prep to plate, Seafood Pajeon (Pancake) takes about 25 minutes and yields 3 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Seafood Pajeon (Pancake) vegetarian?
No — this version contains non-vegetarian ingredients (flour, water, 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 (Pancake)?
The headline ingredients are flour, water, 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 (Pancake)?
Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
What should I serve with Seafood Pajeon (Pancake)?
Seafood Pajeon (Pancake) 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.