Haemul Pajeon (Korean Seafood Pancake)

A crispy, savory Korean pancake loaded with green onions and seafood. Perfect with makgeolli.

Ingredients

• Batter: 1 cup all-purpose flour, 1 cup cold water, 1 egg, 1/2 tsp salt
• 1 cup mixed seafood (shrimp, squid, oysters)
• 1 bunch green onions (about 8), trimmed to fit pan
• 3 tbsp vegetable oil
• Dipping sauce: 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp gochugaru, 1 tsp sesame seeds

Directions

1. Whisk batter ingredients until smooth. Let rest 10 minutes.

Add seafood to batter.

1. Heat oil in a large skillet over medium-high heat.
2. Lay green onions flat in pan to form a mat.
3. Pour batter over onions evenly.

Arrange seafood over the batter, pressing gently.

1. Cook 5-7 minutes until edges are set and bottom is golden and crispy.
2. Flip carefully using a wide spatula. Cook another 4-5 minutes.
3. Slice into pieces. Serve with dipping sauce.

Notes

Very cold water makes a crispier batter. The green onion mat technique is the traditional foundation. Pressing the pancake flat while cooking maximizes surface contact and crispiness.