Snack
Haemul-pajeon
Seafood Scallion Pancake
A crisp scallion-and-seafood pancake — the classic rainy-day dish, best enjoyed with makgeolli.
Haemul-pajeon is a savory pancake of whole scallions bound in a light batter and packed with squid, shrimp, and clams, fried until the edges are lacy and crisp while the center stays soft. There's a deep cultural reflex linking it to rainy days — Koreans say the sizzle of the batter sounds like rain, and a downpour sends people craving pajeon and makgeolli (rice wine). It's a quintessential anju, shared in the middle of the table and torn apart with chopsticks over drinks with friends. Busan and the southern coast are especially known for generous seafood versions. Crisp, savory, and sociable, it's mild enough for anyone and made for sharing.
✦ Tastypinch tip
Grip a piece at its sturdier center, not the lacy crisp edge, which crumbles when pinched.
How to eat it
- Tear or cut a wedge and dip a corner in the soy-vinegar sauce.
- Eat it hot and fresh while the edges are still crisp.
- Pair it with makgeolli for the full experience.
Common mistakes
- Don't let it sit — it goes soft and loses the crisp edges.
- Ask for a vegetable-only jeon if you avoid seafood.
Where to try it
- Pubs and traditional restaurants, especially on rainy days
- Markets (Gwangjang Market's jeon alley) and the southern coast
Comments