๐พ Crispy Korean Seafood Pajeon — Easy Scallion and Squid Pancakes
Sweet, tender scallions, pleasantly chewy squid and a thin coating of golden egg—this Korean seafood pancake has plenty going on without needing a long list of ingredients.
The edges turn crisp while the scallions inside stay tender. A little soy-vinegar dipping sauce adds a bright finish to each bite.
If flipping one large pancake feels intimidating, make two smaller ones. They are easier to handle, and you can enjoy the first while the second cooks.
Let the scallions and squid do the work
Pajeon is a savory Korean pancake built around green onions. In this seafood version, the batter holds the scallions and squid together without burying them.
As the scallions cook, their sharp flavor softens and their sweetness comes through. Squid adds a different texture, while the egg brings a little extra richness.
Spread everything evenly. Thick pockets of batter can stay wet inside even when the outside looks nicely browned.
Choosing your green onions
Slender Korean scallions, called jjokpa, work well here. If you cannot find them, slender green onions sold as scallions can be a practical option, although their size and texture may differ.
You can also use Korean large green onions, daepa. Split thick stalks lengthwise into halves or quarters, then cut them to fit your pan.
Use 150g after trimming, whichever option you choose. Thicker stalks may need longer to become tender.
⏱ At a glance
- Servings: 2
- Yield: 1 large or 2 smaller pancakes, depending on your pan
- Estimated pan-cooking time: About 15 minutes with ingredients already prepared; cooking two batches or adding seafood may take longer
- Additional preparation: Cleaning and cutting ingredients, plus thawing if needed
- Difficulty: Easy; two smaller pancakes are easier to flip
- Equipment: Frying pan and a wide spatula
- Batter: 70g Korean pancake mix + 30g Korean frying mix + 150ml cold water
๐ Ingredients
For the pancakes
- Trimmed scallions or Korean large green onions: 150g
- Cleaned squid: 120g
- Egg: 1
- Cooking oil: 45ml total, divided
Weigh the squid after cleaning. “Half a squid” can mean very different amounts depending on its size.
For the batter
- Korean pancake mix, buchimgaru: 70g
- Korean frying mix, twigimgaru: 30g
- Cold water: 150ml
Buchimgaru is a savory Korean pancake mix, not sweet breakfast pancake mix. Twigimgaru is a seasoned frying batter mix. Look for the Korean products if available locally or online.
The dry-mix ratio is 7:3 by weight. Weighing is more reliable than scooping flour with a spoon.
For liquid measurements in this recipe, 1 tablespoon means 15ml, so 45ml oil equals 3 tablespoons.
These mixes may already contain salt. Leave extra salt out of the batter and adjust each bite with the dipping sauce instead.
๐ฉ๐ณ How to make seafood pajeon
1. Prepare the scallions, squid and egg
Wash and drain the scallions, then trim them to fit your pan. Split thick green onion stalks lengthwise.
Cut the cleaned squid into thin, bite-size pieces. Gently blot away surface moisture with a paper towel. Dripping-wet seafood can loosen the batter and make the oil splatter.
Beat the egg in a small bowl.
If making two pancakes, divide the scallions, squid, batter and egg equally between them.
2. Mix the batter gently
Combine 70g buchimgaru, 30g twigimgaru and 150ml cold water.
Stir just until you no longer see much dry flour. A few small lumps are fine; there is no need to beat the batter smooth.
It should flow between the scallions and coat them lightly. Different brands may produce slightly different consistencies, so pour evenly rather than leaving thick pools.
3. Lay down the scallions and add two-thirds of the batter
Heat your pan over medium heat.
Divide the 45ml oil between the number of pancakes you are making. For each pancake, save roughly one-third of its oil for after flipping.
Add the first portion of oil, then arrange the scallions in a fairly thin layer.
Pour over two-thirds of the batter allocated to that pancake, letting it run into the spaces between the scallions.
4. Add the squid, remaining batter and egg
While the batter is still wet, distribute the squid evenly over the surface.
Drizzle the remaining one-third of the batter between the pieces to help hold everything together.
Pour the beaten egg over the top in a thin layer. For two pancakes, remember to use half the egg on each.
5. Flip once the base holds together
Cook over medium heat until the edges have set and the underside is golden.
Slide a spatula underneath to check. If the pancake still bends apart, give the base more time to firm up before flipping.
Turn it over with a wide spatula. Add the reserved oil around the edges and press gently so the pancake makes good contact with the pan.
Start checking the second side after about 2–3 minutes, but continue cooking as needed. Thickness, seafood size and stove heat all affect the cooking time.
The egg should be fully set, the center should have no wet batter, and the squid must be cooked through. If the outside darkens too quickly, lower the heat to medium-low and finish cooking the center.
6. Serve without stacking
Move the pancake to a plate and cut it into manageable pieces.
If you make two, avoid stacking them straight away. Trapped steam can soften those crisp surfaces.
Bring out the dipping sauce and eat while warm.
๐ก Ajumma's Tips
Cold water is only part of the story.
Gentle mixing, well-drained ingredients and a thin layer in the pan matter too.
Keep the egg coating light.
One egg is enough for this batch. A thick egg layer adds softness rather than extra crunch.
Make flipping easier.
Two smaller pancakes are more manageable than one oversized pancake, especially on your first try.
Only have buchimgaru?
You can use 100g Korean pancake mix instead of the two-mix combination. The texture will differ, and the batter consistency may change with the brand.
Seafood additions and meat variations
Extra seafood
Alongside the basic 120g squid, you can add:
- Cleaned mussel or clam meat: 50g
- Peeled shrimp: 50g
Thaw frozen seafood, drain it well and cut larger pieces smaller.
Adding both makes a more heavily loaded pancake. Divide it into two thinner pancakes and allow extra cooking time as needed.
Instead of seafood
Replace the squid with 100g of one option: pork, beef, lamb or ham.
For raw meat, slice it thinly, season lightly with salt and pepper, and cook it thoroughly in a separate pan before adding it to the pancake. Follow the package directions for ham, and skip extra salt if it is already well seasoned.
Do not use the seafood pancake’s “2–3 minutes after flipping” as a cooking rule for raw meat. This is a variation with its own preparation needs.
๐ถ️ Soy-vinegar dipping sauce
Mix until the sugar dissolves:
- Korean jin-ganjang soy sauce: 30ml
- Vinegar: 15ml
- Water: 15ml
- Sugar: 6g — see the substitution notes below for powdered or liquid allulose, or honey for cooking.
- Optional: A little finely chopped onion and a few slices of green or red chili
Onion adds a little crunch. Leave out the chili if you prefer a mild sauce.
Start by dipping just the edge of a piece. The pancake mixes already contribute seasoning, so you may not need much sauce.
Prefer a different sweetener?
For a clean sweetness, try powdered or liquid allulose in place of the 6g sugar. Sweetness and concentration vary by product, so check the substitution guidance on the package and add a little at a time, tasting as you go.
Liquid allulose and honey for cooking add moisture, too. Hold back some of the dipping sauce’s 15ml water, stir in your sweetener, then add the remaining water as needed to get the flavor and consistency you like. Keep the pancake batter’s 150ml cold water unchanged.
Honey for cooking brings its own aroma and sweetness to the sauce. If you would like the scallions and squid to take center stage, try allulose instead. You can also leave out the sugar altogether for a bright, tangy dipping sauce; the sour and salty flavors will stand out a little more.
๐ถ Something to share while it is warm
For adults, pajeon can be served with makgeolli, a cloudy Korean rice wine, or beer. A chilled nonalcoholic drink works well for a family table.
If serving children, leave out the hot chili and cut chewy squid pieces into manageable bites.
You do not need a mountain of seafood to make a satisfying pancake. Scallions, squid and a thin layer of batter are enough to get started.
Keep the ingredients spread out, let the base set before flipping, and bring it to the table while the edges are still crisp.
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