Your Friendly Guide to Korean Seafood: Haemul Pajeon and So Much More (2026)
If you're visiting Korea for the first time and you love seafood, congratulations — you've chosen the right country. Surrounded by the Yellow Sea, the East Sea (Sea of Japan), and the South Sea, Korea has one of the most vibrant and diverse seafood cultures in the world. Whether you're standing at a pojangmacha (street food tent) in the rain, slurping broth at a coastal market, or sitting down at a proper haemul (seafood) restaurant, the ocean is never far from your plate.
Think of this guide as advice from a local friend who's eaten their way through Korea's coasts and back-alley eateries. We'll start with the iconic haemul pajeon and then take you through the wider world of Korean seafood — what to order, where to find it, how much to expect to pay, and how not to accidentally embarrass yourself at the table.
What Is Haemul Pajeon? Korea's Beloved Seafood Pancake
Let's start with the star of the show. Haemul pajeon (해물파전) is a savory Korean pancake loaded with green onions (pa) and mixed seafood — typically squid, shrimp, oysters, and clams. The batter is thin and eggy, and when done right, the edges are deeply crispy while the inside stays soft and chewy. It's one of those dishes that's deceptively simple but wildly satisfying.
You'll find haemul pajeon at traditional Korean restaurants, pojangmacha tents, and especially at traditional markets. It's usually served with a dipping sauce made from soy sauce, rice vinegar, a little gochugaru (chili flakes), and sesame seeds. Don't skip the sauce — it's what ties everything together.
Where to Eat Haemul Pajeon in Korea
- Gwangjang Market, Seoul: One of the most famous traditional markets in Korea, Gwangjang is a must-visit for pajeon lovers. The stalls here have been perfecting their recipes for decades. Look for the grandmothers (haalmoni) flipping pancakes on giant iron griddles — that's your cue to sit down.
- Insadong and Jongno area, Seoul: Plenty of traditional Korean restaurants in this neighborhood serve excellent haemul pajeon as a side dish or main.
- Busan's Jagalchi Market: Korea's largest seafood market is the perfect place to eat pajeon made with ultra-fresh local catch. The seafood here is as fresh as it gets.
- Dongmakgol-style pojangmacha tents: On a rainy evening, find a street tent, order haemul pajeon and a bottle of makgeolli (milky rice wine), and you'll understand why Koreans say rain and pajeon are a perfect pair.
The Rain + Pajeon + Makgeolli Tradition
This is one of Korea's most beloved food customs and it's completely real. On rainy days, Koreans instinctively crave pajeon and makgeolli. The theory? The sound of sizzling batter on a hot pan sounds just like rain hitting the pavement. Whatever the reason, lean into it. If it's raining during your trip, skip the convenience store umbrella snack and find a pajeon spot instead.
Approximate price: A serving of haemul pajeon typically runs around ₩10,000–₩15,000 (roughly $7–$11 USD) at a sit-down restaurant, and a bit less at market stalls.
Beyond Pajeon: Essential Korean Seafood Dishes to Try
Haemul pajeon is just the beginning. Korean seafood culture is deep, regional, and endlessly delicious. Here are the dishes you absolutely should not leave Korea without trying.
1. Ganjang Gejang (간장게장) — Raw Crab Marinated in Soy Sauce
Often called "rice thief" (밥도둑, bap doduk) by Koreans because it's so addictive you'll keep scooping more rice just to eat more of it. Ganjang gejang is raw crab marinated in soy sauce, garlic, ginger, and chili. The texture is silky and briny, and the crab roe inside is rich and almost creamy. It sounds intimidating, but one bite and you'll understand the obsession.
You eat it by sucking the meat out of the shell and mixing the roe into your rice. Your server will show you how — don't be shy about asking. Expect to pay around ₩15,000–₩25,000 per portion at a dedicated gejang restaurant.
2. Nakji Bokkeum (낙지볶음) — Spicy Stir-Fried Octopus
If you like heat, this dish is for you. Small octopus (nakji) is stir-fried with gochujang (red chili paste), garlic, green onions, and sesame oil until it's sticky, spicy, and deeply savory. It's often served on a sizzling iron plate and pairs beautifully with a bowl of steamed rice. Fair warning: it can be very spicy. If you're sensitive to heat, ask for "덜 맵게 해주세요" (deol maepge haejuseyo) — "please make it less spicy."
3. Haemul Ttukbaegi (해물뚝배기) — Seafood Hot Pot
A bubbling stone pot filled with clams, shrimp, squid, and vegetables in a light but deeply flavorful broth. This is comfort food at its finest and a great option for colder months or when you want something warming after a long day of sightseeing. It's widely available at Korean restaurants across the country and is usually very affordable — often under ₩12,000.
4. Ojingeo Gui (오징어구이) — Grilled Squid
A staple of Korean coastal towns and beach boardwalks, grilled squid is brushed with a sweet-spicy sauce and cooked over charcoal until slightly charred and chewy. You'll often see it sold whole on a stick at markets and beach areas. It's messy, it's smoky, and it's absolutely worth it. Great paired with a cold beer (maekju).
5. Jogae Gui (조개구이) — Grilled Shellfish
Head to any coastal area — Incheon's Muuido Island, the beaches near Busan, or the southern coast — and you'll find restaurants where you grill your own shellfish right at the table. Clams, scallops, and cockles are placed directly on a grill grate, and you eat them as they pop open, often with a squeeze of lemon or a dab of butter. It's interactive, fun, and incredibly fresh. Budget around ₩20,000–₩35,000 per person for a full spread.
6. Hoe (회) — Korean-Style Raw Fish
Similar to Japanese sashimi but with its own distinct Korean style, hoe is thinly sliced raw fish — often flatfish (gwang-eo), sea bass, or tuna — served with sesame oil and salt, or wrapped in perilla leaves with gochujang and garlic. The wrapping method is uniquely Korean and adds a punchy, herbal contrast to the clean fish flavor. Jagalchi Market in Busan is the best place in the country to experience this.
Where to Go for the Best Korean Seafood Experiences
Jagalchi Market, Busan
Korea's seafood capital. The ground floor of the main building is a live seafood market where you can pick your fish, crab, or shellfish and have it prepared upstairs. It's loud, it's chaotic, and it's one of the most memorable food experiences in Korea. Take subway Line 1 to Jagalchi Station (Exit 10) — you can't miss it.
Noryangjin Fish Market, Seoul
Seoul's answer to Jagalchi. Open 24 hours, Noryangjin lets you buy live seafood at auction prices and take it to an upstairs restaurant to be cooked. It's a surreal and fantastic experience at any hour. Take the subway to Noryangjin Station on Line 1 or the Gyeongui-Jungang Line.
Tongyeong, South Gyeongsang Province
Often called the "Naples of Korea," Tongyeong is a small coastal city with an extraordinary seafood culture. It's famous for oysters, sea squirts (meongge), and fresh hoe. Less touristy than Busan but deeply rewarding for food lovers.
Seafood Etiquette and Practical Tips
Sharing Is the Default
Korean meals are communal. Seafood dishes are almost always placed in the center of the table and shared. Don't plate everything onto your own dish immediately — take a little at a time and enjoy the communal rhythm of the meal.
Use Both Hands (or One Hand Supported)
When receiving a dish, a drink, or handing something to an elder, use both hands or support your right arm with your left hand. It's a sign of respect that Koreans genuinely appreciate from foreign visitors.
Don't Be Afraid to Ask for Help
Eating gejang or whole grilled fish can be confusing if you've never done it before. Korean restaurant staff are generally very warm and happy to show you how to eat something. A smile and a gesture go a long way.
Allergies and Dietary Needs
If you have a shellfish allergy, be very careful — shellfish broth is used as a base in many Korean soups and stews even when shellfish isn't visibly present. The phrase "조개 알레르기가 있어요" (jogae allereugi ga isseoyo) means "I have a shellfish allergy." Show it written down to be safe.
Common Mistakes to Avoid
- Pouring your own drink: In Korean dining culture, you pour for others and they pour for you. Wait for someone to fill your glass and return the favor.
- Sticking chopsticks upright in rice: This resembles a funeral ritual and is considered very bad manners. Rest them on the chopstick holder or across your bowl.
- Leaving before the eldest starts eating: If you're dining with Koreans, wait for the most senior person at the table to take the first bite before you begin.
- Assuming everything is mild: Korean seafood dishes can range from completely mild to face-meltingly spicy. Always ask about the spice level if you're unsure.
Getting Around to Seafood Spots
Korea's public transportation is excellent and makes seafood hunting easy. Seoul's subway system covers Gwangjang Market, Noryangjin, and Insadong with ease. For Busan, the subway connects directly to Jagalchi Market. For coastal day trips — like Tongyeong or Incheon's islands — intercity buses (고속버스) and the KTX high-speed rail make getting there straightforward and affordable. Apps like Naver Maps or Kakao Maps (both available in English) are your best friends for navigation.
Frequently Asked Questions (FAQ)
Is haemul pajeon gluten-free?
Unfortunately, no. The batter is typically made with wheat flour. Some restaurants may use rice flour upon request, but this isn't standard. Always check if you have a gluten intolerance.
Can I find Korean seafood dishes outside of coastal cities?
Absolutely. Seoul has excellent seafood restaurants and markets like Noryangjin. That said, coastal cities like Busan, Tongyeong, and Yeosu offer the freshest catch and the most authentic experience.
Is raw seafood (hoe/gejang) safe to eat in Korea?
Yes, generally speaking. Korean raw seafood restaurants maintain high standards, and the dishes have been eaten safely for centuries. If you have a compromised immune system or are pregnant, consult your doctor before eating raw seafood.
What's the best season for Korean seafood?
Each season has its highlights. Autumn (September–November) is peak oyster and crab season. Winter is excellent for flatfish (gwang-eo) hoe. Spring brings fresh clams and sea squirts. Summer is great for grilled squid and shellfish at the beach.
How do I order at a seafood market restaurant if I don't speak Korean?
Point, smile, and use Google Translate's camera function — it works remarkably well on Korean menus. Many market restaurants in tourist areas also have picture menus. Don't overthink it; Koreans are very patient with visitors who are clearly trying.
Is tipping expected at seafood restaurants in Korea?
No. Tipping is not customary in Korea and can sometimes cause confusion or mild embarrassment. Simply saying "잘 먹었습니다" (jal meogeosseumnida — "I ate well, thank you") as you leave is the most appreciated gesture.