Haemul Pajeon is a traditional Korean seafood savory pancake. "Haemul" means seafood, "Pa" means green onion, and "Jeon" refers to a pan-fried pancake. It is made by mixing wheat flour batter with green onions, squid, shrimp, and other seafood, then pan-frying until crispy. The texture is crispy on the outside and chewy on the inside, with a rich, savory umami flavour. It is conceptually similar to a European crêpe or blini, but with a more robust flavour thanks to the seafood. In Korea, it is a beloved street food and home-cooked dish, especially enjoyed on rainy days alongside traditional Makgeolli. This Sawongwon product is made in bite-sized mini portions, making it easy to enjoy as an appetizer or finger food.

This product contains the following mandatory declared allergens under EU Regulation 1169/2011: ① Gluten (contains wheat flour), ② Crustaceans (contains shrimp), ③ Soybeans (contains soybean oil), ④ Molluscs (contains squid). ⚠️ Note: The presence of eggs, fish, sesame, and sulphites has not been confirmed from the official label for this SKU. Anyone with allergies to these ingredients should contact the manufacturer (Sawongwon) directly before purchase, or check the product packaging label. Please exercise caution if you have food allergies.

No. This product is not suitable for either vegetarians or vegans. It contains seafood ingredients including squid (mollusc) and shrimp (crustacean). It is also not halal certified. Please check the ingredients carefully before purchasing if you follow a vegetarian diet or have any dietary restrictions.

[Storage] This is a frozen product. Store immediately in the freezer (-18°C or below) upon receipt. Do not refreeze once thawed, and consume as soon as possible after thawing. [Cooking] ① Pan-frying (recommended): Heat a non-stick frying pan with a generous amount of cooking oil over medium-high heat. Cook the frozen or thawed Pajeon for 3–5 minutes per side until golden brown. ② Air fryer: Cook at 180°C for 8–10 minutes, flipping once halfway through. ③ Oven: Cook at 200°C for 12–15 minutes. Microwave cooking is not recommended as it may result in a soggy texture. For the crispiest result, serve immediately after cooking.

[Traditional Dipping Sauce] In Korea, Pajeon is served with "Yangnyeom Ganjang" — a seasoned soy sauce made by mixing soy sauce with vinegar, sesame oil, a little sugar, and chilli flakes. This sweet and tangy sauce complements the savory richness of Pajeon perfectly. Soy sauce is readily available at Asian markets and many mainstream supermarkets across Europe. [Traditional Pairing] The most iconic Korean pairing for Pajeon is Makgeolli, a traditional Korean rice wine. Enjoying Pajeon with Makgeolli on a rainy day is a long-standing cultural tradition in Korea. [European Alternatives] If Makgeolli is not available, a light white wine (e.g. Pinot Grigio, Sauvignon Blanc) or a lager beer also pairs beautifully with the umami flavour of Haemul Pajeon. The mini size makes it an excellent party finger food or appetizer platter option.