KOREAN HOME COOKING
Air-Fryer Haemul Pajeon (에어프라이어 해물파전)
에어프라이어 해물파전 · Air-Fryer Haemul Pajeon
Long scallions, shrimp, and squid bake into a crisp-edged Korean seafood pancake in the air fryer, with a bright soy-vinegar dipping sauce.
Editorially reviewed for global home kitchens · Updated September 6, 2026
QUICK ANSWER
What to know before you cook
Long scallions, shrimp, and squid bake into a crisp-edged Korean seafood pancake in the air fryer, with a bright soy-vinegar dipping sauce.
Air-Fryer Haemul Pajeon (에어프라이어 해물파전) takes about 40 minutes and makes 4 servings. It is rated easy and the finished dish is mild to medium. Remove the Cheongyang chile seeds or omit that chile for a mild pancake; add a second chile to the dipping sauce for more heat.
The key cooking cue: Wet seafood releases steam and prevents browning; drying it is the most important crispness step.
WHY THIS DISH MATTERS
A little cultural context
Pajeon is a Korean savory pancake built around pa, or scallions; haemul pajeon adds seafood and is a favorite shared plate with makgeolli. The air-fryer method is a modern home-kitchen adaptation that trades the traditional skillet’s generous oil for dry circulating heat.
INGREDIENTS
What you'll need
Both systems are shown so you can cook without converting.
COOKING WEBTOON
Cook it panel by panel
A quick visual memory guide for the whole recipe.
1Dry the seafood
8 minThaw the seafood fully, give it a brief vinegar-water rinse, then pat it very dry. Trim the scallions and slice the chiles.
- 2
Mix the batter
3 minWhisk pancake mix, cold water, and a little white soy sauce until smooth and pourable.
- 3
Build in the basket
4 minOil air-fryer parchment, lay down the scallions, add half the batter, then seafood, chiles, and the rest of the batter.
- 4
Bake and flip
20 minAir-fry at 400°F/200°C. Flip when the top is set, then cook until both sides are golden and the seafood is opaque.
- 5
Dip and serve
2 minStir the soy-vinegar dipping sauce and cut the hot pancake into pieces while the edges are crisp.
AI-assisted illustration. Follow the written recipe below for exact measurements, air-fryer safety, doneness, and seafood handling.
DIRECTIONS
How to make it
- 01
Thaw, rinse, and dry · 8 minutes
Thaw the seafood completely in the refrigerator. Swish it for 5 minutes in 4 cups/950 ml cold water mixed with 1 tablespoon vinegar, drain, then press between clean towels until they no longer pick up visible moisture. Cut the scallions in half to fit the basket and thinly slice both chiles.
- 02
Whisk the batter · 3 minutes
Whisk pancake mix, ice-cold water, and 1/2 tablespoon white soy sauce just until no dry pockets remain. The batter should fall from the whisk in a thin ribbon; if your mix thickens while standing, add cold water 1 teaspoon at a time.
- 03
Layer the pancake · 4 minutes
Line the cold air-fryer basket with fitted, heat-safe parchment and brush with 2 teaspoons oil. Immediately weigh it down with the scallions. Spoon over half the batter, scatter on the seafood and half the chiles, then drizzle on the remaining batter so the toppings are lightly connected rather than buried.
- 04
Air-fry, flip, and finish · 20 minutes
Air-fry at 400°F/200°C for 10 minutes. When the top looks dry, the edges are pale gold, and a spatula can slide underneath without tearing, invert the pancake onto a plate and return it to the basket. Brush with the remaining oil and cook 8 to 10 minutes more, until both sides are golden, the center feels firm, and every piece of seafood is opaque.
- 05
Make the dipping sauce · 2 minutes
Stir the remaining 2 tablespoons white soy sauce with 1 tablespoon vinegar, sugar, and the remaining sliced chiles until the sugar dissolves. Rest the pancake for 2 minutes so steam can escape, then cut and serve while crisp.
COOK WITH CONFIDENCE
Fix common problems
Use the symptom, likely cause, and rescue step while you cook.
The pancake is soft instead of crisp
Likely causeThe pan was not fully heated or the batter layer was too thick.
How to fix itPreheat the skillet, spread a thin layer, and leave space for steam to escape. Add a small ring of oil around the edge.
It breaks when flipped
Likely causeThe first side had not formed a firm crust.
How to fix itWait until the edge looks dry and the center no longer slides. Use a wide spatula and flip in one confident motion.
The outside burns first
Likely causeThe heat stayed high after the batter entered the pan.
How to fix itStart at medium-high to set the surface, then reduce to medium so the center cooks before the outside darkens.
SHOP & SUBSTITUTE
Cook it anywhere
Ingredient swaps
Korean small scallionsUse regular scallions cut to basket length, or Chinese chives for a flatter, more tender pancake.
Frozen mixed seafoodUse the same weight of peeled shrimp, squid rings, or chopped scallops. Thaw and dry them thoroughly.
Korean pancake mixWhisk 3/4 cup all-purpose flour with 2 tablespoons cornstarch and 1/2 teaspoon fine salt.
White soy sauceUse low-sodium soy sauce; the dipping sauce and pancake will be darker but still balanced.
Air-fryer parchmentUse a fitted reusable silicone liner with drainage holes; do not use wax paper.
Korean pantry guide
A seasoned Korean flour blend made to give savory pancakes a light, crisp structure.
Search: Korean pancake mix buchim garuA pale soy seasoning that adds salt and savoriness without strongly darkening the batter or dipping sauce.
Search: Korean white soy sauce baek ganjangA small Korean green chile with clean, assertive heat, usually hotter than a jalapeño.
Search: Korean Cheongyang green chileServe it with
- Soy-vinegar dipping sauce
- Baechu kimchi
- Makgeolli or sparkling water
Spice level
Mild to medium. Remove the Cheongyang chile seeds or omit that chile for a mild pancake; add a second chile to the dipping sauce for more heat.
Store & reheat
Cool completely, then refrigerate between parchment sheets in an airtight container for up to 2 days. Reheat at 375°F/190°C in the air fryer for 4 to 6 minutes, flipping once; do not microwave if you want crisp edges.
REAL COOK QUESTIONS
Good questions, clear answers
Short answers for substitutions, heat level, make-ahead cooking, and serving.
What can I substitute for Korean small scallions in Air-Fryer Haemul Pajeon (에어프라이어 해물파전)?
Use regular scallions cut to basket length, or Chinese chives for a flatter, more tender pancake.
Is Air-Fryer Haemul Pajeon (에어프라이어 해물파전) spicy?
Mild to medium. Remove the Cheongyang chile seeds or omit that chile for a mild pancake; add a second chile to the dipping sauce for more heat.
Can I make Air-Fryer Haemul Pajeon (에어프라이어 해물파전) ahead of time?
Cool completely, then refrigerate between parchment sheets in an airtight container for up to 2 days. Reheat at 375°F/190°C in the air fryer for 4 to 6 minutes, flipping once; do not microwave if you want crisp edges.
What should I serve with Air-Fryer Haemul Pajeon (에어프라이어 해물파전)?
Serve it with Soy-vinegar dipping sauce, Baechu kimchi, Makgeolli or sparkling water.
KEEP COOKING
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