Korean Seafood Pancake

Rainy Day Ritual: Crispy Seafood Scallion Pancake (Haemul Pajeon) & Makgeolli

Rainy days call for seafood pajeon and makgeolli. It’s basically a rule in Korea.
So when it rained over the weekend, I knew exactly what I had to do:
Chill a bottle of makgeolli in the fridge and make myself a crispy, savory seafood scallion pancake.

There’s something deeply nostalgic and cozy about this pairing. The soft drizzle of rain outside, the sizzling sound of the pancake crisping in the pan, the tangy, slightly fizzy sip of cold makgeolli - this is not just food; it’s a full sensory experience.

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Ingredients

• 3 stalks of scallions (cut into manageable lengths)
• A mix of seafood (I used shrimp and octopus, but squid, clams, or mussels work great too)
• All-purpose flour or Korean pancake mix (buchimgaru)
• Cold water (chilled water helps for crispier results)
• Neutral oil for frying (vegetable or canola oil is perfect)

Optional:

• 1 egg (to help bind everything, especially if you like a softer center)
• A pinch of salt for seasoning the seafood
• A bit of garlic powder or onion powder for extra flavor (totally up to you)

💡 Pro Tip: Buchimgaru is already seasoned and designed for Korean-style pancakes, so if you use it, you can skip extra seasoning. But if you’re using regular flour, feel free to add a pinch of salt and a touch of garlic powder.

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How to Make It

1. Prep the ingredients
   Wash and trim the scallions into 2-3 inch pieces. If you want, split the thicker white parts vertically for even cooking. Cut seafood into bite-sized chunks. Lightly season with salt and mix together in a bowl.

2. Make the batter
   In a mixing bowl, combine about 4 heaping tablespoons of flour or pancake mix with cold water. The batter should be slightly runny - enough to coat the ingredients, but not too watery. Add an egg if using.

   

3. Combine and coat
   Pour the batter over the scallions and seafood. Mix until everything is well coated. The goal is not to drown the ingredients, but to bind them lightly so the scallions and seafood can shine through.

4. Pan-fry
   Heat a generous amount of oil in a non-stick or cast iron skillet over medium-high heat. When the oil is shimmering, pour in the mixture and spread it evenly. Press it down slightly to form a cohesive pancake.

   Cook for about 4–5 minutes until the bottom is golden and crispy. Flip (carefully!) and cook the other side until equally crisp. You can flip it again once more for extra crunch.

   

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Dipping Sauce (Optional but Recommended)

For that authentic Korean touch, whip up a quick dipping sauce:

• 1 tbsp soy sauce
• 1 tsp vinegar
• 1/2 tsp sesame oil
• A pinch of sugar
• A sprinkle of chopped scallions or red chili flakes

Mix together and serve alongside your pancake. It’s savory, tangy, and brings out the best in each bite.

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Rain, Crispy Pancakes, and Makgeolli

What can I say - it’s the ultimate rainy day combo:
Crispy seafood pajeon, a chilled glass of makgeolli, and the sound of rain in the background.
No words needed. Just happiness.

This isn’t just a trendy Instagram-worthy snack - it’s a beloved ritual in Korea. There’s even a popular saying:

“비 오는 날엔 전이지”
(On rainy days, it has to be jeon!)

Why? Some say the sizzling sound of jeon frying reminds people of rain falling, or maybe it’s just the perfect comforting dish to warm up the gloom. Either way, it hits the spot every single time.

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A Bit About Makgeolli

Makgeolli is a traditional Korean rice win - slightly fizzy, off-white, and subtly sweet with a tangy kick. It pairs perfectly with the salty, crispy, slightly greasy nature of pajeon. You can find it in most Korean supermarkets, and nowadays, many local breweries are putting their own artisanal spins on it.

If you’re new to makgeolli, try it chilled and shaken before pouring. It’s usually low in alcohol (6-7%), so it’s great for casual sipping. There’s even flavored varieties like chestnut, peach, or yuja.

Just be careful—it goes down easy!

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Storage & Reheating

If you have leftovers (unlikely!), you can store the pajeon in the fridge for 1–2 days. To reheat:

• Stovetop: Re-crisp in a pan with a little oil. Best method.
• Air fryer: A quick way to regain crispiness.
• Microwave: Not ideal—it softens the texture, but will do in a pinch.

Pro tip: You can even slice the leftovers into strips and pack them into a lunchbox the next day!

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Make It Your Own

This recipe is endlessly flexible. Try:

• Adding thinly sliced chili peppers for heat
• Mixing in grated zucchini or carrots for added color and nutrition
• Using perilla leaves for a herbal twist
• Topping with shredded mozzarella for a Korean fusion version

Whatever your preferences, the beauty of pajeon is that it welcomes creativity. As long as you get that crispy edge and soft center, you’re golden.

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Final Thoughts

There’s something about making a crispy haemul pajeon while rain taps against the window that just feels… right. It’s soul-soothing and delicious. Whether you’re cooking for yourself, friends, or family, this dish is simple yet special.

All you need is a bowl, a pan, a few scallions and seafood, and you’re ready to recreate a rainy-day tradition that generations of Koreans have enjoyed. Paired with makgeolli, it’s a moment of warmth and calm in an otherwise busy world.

So next time the sky turns gray, skip the takeout. Fry up a seafood scallion pancake, pour yourself a glass of makgeolli, and enjoy the perfect pairing of comfort and crunch.

Let’s have perfect cozy rainy day dinner!