Even though I am a professional chef, I like to think that I am not picky about food. I am open to every cuisine and like to try everything once, no matter how displeasing the smell (stinky tofu anyone?), or unusual the appearance. Once in a while, I get random cravings like the time I wanted potato or fresh bell peppers. This time, my craving was leaning towards the Korean seafood scallion pancake. This is a side dish that I haven’t had in at least 2 years, one that I never was too crazy about, and one that I had never craved before. For some reason, I found myself searching for a restaurant that prepared these crispy pancakes. I successfully found a Korean restaurant in Koreatown, Los Angeles, and had the best seafood scallion pancake I have ever tasted. Sometimes having these crazy cravings can be a good thing! The pancake was so delicious, I was determined to replicate it in my own kitchen. Serve it with a dipping sauce and these are just heavenly!

seafood scallion pancake
seafood scallion pancake


Serves 4


Seafood scallion pancake (hae mul pa jeon)

20 minTotal Time

Yields 4 pancakes

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  • 1 cup mixed seafood (shrimp, oyster, mussels, calamari)
  • 10 scallions, cut into 2 inch sticks
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 tsp baking powder
  • 2 cloves garlic, minced
  • 1 egg
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 1/4 cups water
  • Dipping sauce
  • 1/4 cup soy sauce
  • 2 tbsp rice vinegar
  • 1 Thai chili, finely chopped
  • 1/2 scallion, chopped


  1. Combine dipping sauce and set aside.
  2. Roughly chop the mixed seafood into bite-size pieces.
  3. Mix together all-purpose flour with the cornstarch, baking powder, garlic, egg, salt, and pepper. Slowly add the 1 1/4 cups water and whisk until the batter comes together. The batter should have a thin consistency, thinner like regular American pancake batter. Mix in the seafood and cut scallions.
  4. Heat a non-stick pan or cast-iron pan over medium-high heat. Add enough oil to coat the bottom of the pan. Ladle 1/4 of the batter onto the pan, spreading the batter to make one even layer. Cook until the bottom is crisp and golden brown, about 2 minutes. Flip and cook on the other side until crisp and golden brown. Remove and keep warm while preparing the remaining pancakes.
  5. Serve hot with dipping sauce.


**Helpful tips and common mistakes

The secret to the perfect seafood scallion pancake is making is crispy. How can this be achieved? Through a combination of the right consistency batter, a hot pan, and plenty of oil.

Unlike American breakfast pancakes, you want the batter to have a relatively thin consistency Don’t worry about the pancakes losing shape while cooking; the baking powder and flour will act to form the pancakes.

mise en place

You can choose to add shrimp, mussels, oysters, and calamari to the pancake or just two of the four or maybe just shrimp – the choice is up to you!

Make sure to use a non-stick or cast iron pan when cooking these pancakes. The cast-iron will help develop a nice crust on the bottom while the non-stick will help make it easier to flip the pancakes. Ladle in the batter and let the pancake crisp up and turn golden brown before flipping. You should be able to see tiny bubbles forming on the surface. Flip and cook until golden.

To ensure that every pancake is golden brown, add enough oil before cooking the next batch.

pancake batter

Traditionally, these seafood scallion pancakes are enjoyed with a cold glass of rice beer called Makgeolli. Rice beer or not, the pancakes are delicious as a side dish to any of your Korean meals, such as bossam. Heck, I can eat this as the main meal! Make a large batch and freeze half for next time – if they even last that long!

seafood scallion pancake


Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.


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