Banchan
Haemul-jeon
Seafood Pancake
Golden pan-fried pancake studded with shrimp, squid, and oysters in a light egg batter.
Haemul-jeon is the celebratory cousin of everyday pajeon, a pan-fried pancake that showcases the Korean coastline's bounty by embedding a generous assortment of fresh seafood into a thin, crispy batter. Shrimp, squid, oysters, clams, and sometimes crab meat are placed cut-side-down in a sizzling oiled pan, then covered with a thin pour of flour-egg batter so that the seafood is pressed into the pancake's surface and becomes part of its face — visible, caramelized, and fragrant. The result is both beautiful and delicious, with each piece of seafood acting as a flavor pocket within the overall crunch of the pancake. Haemul-jeon is a common offering at Korean ancestral rites and family celebrations, and coastal regions like Busan and Tongyeong take particular pride in the freshness of the seafood they use. Served with a sharp soy-vinegar dipping sauce, each piece delivers a contrast between the delicate crispness of the batter and the sweet, oceanic succulence of the seafood within.
✦ Tastypinch tip
The crisp exterior is sturdy enough to grip with chopsticks — lift from the edge to keep the shape intact.
How to eat it
- Dip in the soy-vinegar sauce.
- Make sure each piece contains both batter and a piece of seafood.
- Eat while hot for maximum crispness.
Common mistakes
- Over-dipping in sauce, which makes the crispy surface soggy.
Where to try it
- Busan's Jagalchi Fish Market area
- Korean traditional market jeon stalls
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