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Haemul Pajeon (Korean Seafood & Green Onion Pancake)

  • Author: Seonkyoung Longest
  • Total Time: 15 mins
  • Yield: 2 1x



For the Batter

  • 3/4 cup Sempio’s tempura powder*
  • 3/4 cup Cold water
  • 2 Bundles of Green onion, about 13 to 15 (After washed, dry completely with paper towel.)
  • 1 Red chili
  • 6oz. Shrimp and calamari, peeled and deveined (Approximately 1 cup)
  • 4 Tbs. Cooking oil
  • 1 Egg


  1. In a mixing bowl, combine tempura powder and water; which until you don’t see any lumps, but don’t over mix. Set aside.
  2. Trim completely washed and dried green onion’s roots and dry ends. If your green onions are thick, cut into halves in lengthwise.
  3. Cut prepared seafood into bite sizes. Seeded red chili and julienne.
  4. Heat a large skillet over medium high heat; add oil and swirl to coat.
  5. Place green onions into skillet and spread evenly. Pour 3/4 of batter we made earlier.
  6. Place seafood evenly then sprinkle julienne red chili and pour rest of batter. Cook for 4 to 5 minutes.
  7. Meanwhile, crack an egg into a small bowl and break yolk a little bit, but not mixing.
  8. Pour egg right on top of pancake, and cook another 2 to 3 minutes, until pancake is 3/4 way cooked and bottom is crispy and golden brown. Flip it over carefully with 2 spatulas.
  9. Cook additional 1 to 2 more minutes or until pancake is fully cooked. Carefully flip your skillet upside down onto cutting board so you can see egg and seafood part faces up.
  10. Cut into bite sizes and serve immediately with dipping sauce. (The recipe is coming SOON!)


You can make the tempura powder from scratch by mix the ingredients down below:
1 cup all-purpose flour
1/4 Tablespoon black pepper
1/3 Tablespoon sea salt
1/4 Tablespoon sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon baking powder
1 teaspoon corn starch

  • Prep Time: 5 mins
  • Cook Time: 10 mins