Korean Food Guide
Haemul-pajeon (해물파전)
Seafood scallion pancake — crispy edges, chewy center, the rainy-day Korean snack.
Pancake (sharing)KRW 12,000-25,000 (sized to share 2-4 people)Heat: —
Haemul-pajeon = scallion pancake with seafood (squid, shrimp, mussels, clams). Pan-fried until edges are golden-crispy. Eaten with makgeolli (rice wine) on rainy days.
Ingredients
- • Scallions
- • Squid
- • Shrimp
- • Mussels
- • Clams
- • Wheat flour
- • Rice flour
- • Egg
- • Cold water
- • Soy-vinegar dip
Origin
Dongnae district, Busan — Joseon Dynasty. Dongnae-pajeon is the original style.
Best paired with
Makgeolli (rice wine). Soju also works.
Where to try Haemul-pajeon
- 1.Dongnae Halmae Pajeon (Busan) — 80-year-old original
- 2.Hadongkwan (Seoul) — Seoul-style pajeon
- 3.Any market on a rainy day
Tips
- •Eat with soy-vinegar dip — never with ketchup or mustard.
- •Best on rainy days — Korean superstition: pajeon-makgeolli combo.
- •Tear with chopsticks, not fork-cut. Eat hot — gets soggy fast.
Frequently asked
Vegetarian?
No — heavy seafood. Order plain pajeon without seafood = scallion only, vegetarian.
Rain-pajeon connection?
Korean folk tradition: rain sounds like pajeon frying = eat pajeon on rainy days.
How big is one pajeon?
Plate-sized (30cm diameter). Serves 2-4 people.