There are several savory Korean pancakes that many people like to order at Korean restaurants, and perhaps this "seafood green onion pancake" has to be the most popular one. We call it Hamul-pajeon (해물파전). It comes in as quite a big size served on a large platter so that you can share with the people you are dining with on the table.

The subtle green onion and the seafood are coated with the crisp crust, so you take the piece and dip it in the tangy dipping sauce. Everyone who tries this pancake loves it even if they are not a big fan of green onions nor the seafood.

Do you know that you can easily make this at home? This delicious savory appetizer is slightly expensive in the restaurants, and you can make it at home quite easily for a lot less. So why not try?

You will need a couple of bunches of green onion. Dice them into 3 -4-inch long pieces.

You will need some fresh seafood, too. You can also use frozen seafood mix as well.

Squid, shrimp, mussel, and clam are very good choices. I will use squid and shrimp this time.

First, let's make the pancake batter. Mix flour, cornstarch, salt, and a tiny bit of baking powder.

Pour ice cold water to the flour mixture and stir well. 

The consistency should be similar to the very thin breakfast pancake batter. Add more water if needed. Do not over mix.

Heat 1 tablespoon of oil in a skillet over med-low heat. Spread green onion pieces just enough to cover the bottom of the skillet in a single layer.

The size of pancakes depends on how big you desire. If the pancake is too big, it will be difficult to flip-over. I used a 9-inch skillet.

Drizzle the pancake batter over to fill in the gaps between green onion pieces. Do not put too much. A thin layer is more desirable.

Scatter the seafood pieces over the batter. Place a few pieces of chili if you want a little spicy kick. 

Crack an egg on top and break the yolk with a fork. Let the pancake continue to cook for 3-4 minutes until the edge of the crust seems dry.

Time to flip! You will need to use a large sturdy spatula. Use two spatulas if the pancake is too big.

Flip-over and tada~! Continue to cook another 3-4 minutes. If you skillet seems dry, drizzle a little more oil around the pancake. The more oil, the crispier crust!

When the pancake is done and ready to come out of the skillet, place a large plate upside down over a skillet, then turn the skillet over.

Here is a finished seafood green onion pancake!

You can transfer the pancake to a cutting board to cut into small pieces with a knife or a pizza cutter for easier serving convenience. i just use a pair of chopsticks to tear off.

You have to dip the pancakes in a dipping sauce made with soy sauce, Korean chili flakes, vinegar, some minced chilies (optional), and sesame seeds.

Yummmmmm... I don't know about you, but this looks so appetizing to me. You MUST eat this while it is hot to enjoy the crisp crust and all the wonderful flavor.

Do you know that Koreans like to eat this type of savory pancake when it is raining outside? I don't know why, but for some reason, the pancakes taste much better when it is raining. Try it!

BK-Lg signature

If you have any questions regarding this recipe or other Korean foods, please leave in the comments. I am happy to answer.

Happy Cooking!

Seafood Green Onion Pancakes (Hamul-pajeon)

makes 3-4 pancakes 


  • 2 bunches green onion, cut into 3-inch long pieces
  • 2 cups of seafood mixture (shrimp, squid, clam, mussel, and etc)
  • 2 red chillies, sliced
  • 1-1/2 cups all purpose flour
  • 2 tablespoon cornstarch
  • 1/8 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups ice cold water + more (if needed)
  • 3-4 tablespoon cooking oil
For the dipping sauce;
  • 3 tablespoon soy sauce
  • 1-1/2 tablespoon rice vinegar or white vinegar
  • 1-2 teaspoon Korean chili flakes
  • 1 teaspoon toasted sesame seeds
  • 1 tablespoon finely minced red or green chili (optional)


  1. In a bowl, whisk flour, cornstarch, baking powder, and salt. Add water and stir until just combined. The batter consistency should be like a very thin breakfast pancake batter.
  2. Heat 1 tablespoon of oil in a 9-inch skillet over med-low heat, spread 1/3 amount of green onion (or just  enough to cover the bottom of the skillet in a single layer).
  3. Drizzle about 12/-2/3 cupful of pancake batter over green onion to fill any gaps between the onion pieces. Try to maintain in a thin layer. Scatter several pieces of seafood and the red chili on top of the batter. Continue to cook for 3-4 minutes until the edge of the batter seems dry.
  4. Flip the pancake with a large sturdy spatula to the other side. Continue to cook for another 3-4 minutes. If the skillet seems dry, drizzle more oil around the pancake.
  5. When done, place a large plate over the skillet upside down and turn the skillet over. 
  6. You can serve as is, or transfer the pancake to a cutting board to cut into serving size pieces with a knife or a pizza cutter. Serve hot with a dipping sauce.

Please click the images below to get the recipes for another tasty Korean savory pancakes.


See Yoo Yun Suk and Kang So Ra in the Hong sisters series Jeju Island Gatsby (aka Warm and Cozy):