Haemul Pajeon (Seafood Scallion Pancake)

Method7 steps · about 30 min

1. 1

   Step 1: Choose the layered method (steps 2–6) or the mixed-in alternative (step 7). Prepare and thoroughly drain the bite-size seafood, scallions (1–2 bunches) and optional chili. For the layered method, halve the scallions crosswise and split thick white parts lengthwise. For the mixed-in method, cut the scallions into 2–3-inch lengths. Toss the seafood with the sesame oil (1 tablespoon). Separately mix the dipping sauce: soy sauce (1 tablespoon), 2–3 tsp vinegar, 1 Tbsp water, black pepper (1 pinch) and gochugaru (1 pinch), plus the optional sugar (1/2 teaspoon), chopped scallion (1 tablespoon) and diced onion (1 tablespoon).

   Uses 1 1/2–2 cups assorted seafood, cut into bite sizes · 1 tablespoon sesame oil · 1–2 bunches scallions · 1 red chili pepper - optional · 1 tablespoon soy sauce · 2–3 tsp vinegar · 1 tablespoon water · 1 pinch black pepper

   
2. 2

   Step 2: For the layered route, mix the 1 cup pancake mix with 3/4 cup icy cold water. If using all-purpose or gluten-free flour instead, add 1/2 tsp salt. Add extra icy water a tablespoon at a time if necessary: the batter should be thinner than breakfast-pancake batter but thicker than crepe batter. Mix in half of the sesame-oil-seasoned seafood, reserving the other half for the topping.

   Uses 1 cup Korean pancake mix, buchim garu, 부침가루 (or all purpose flour or gluten free flour with 1/2 teaspoon salt - See note) · 1/2 tsp salt only if using plain or gluten-free flour instead of pancake mix · 3/4 cup icy cold water for batter, plus more by the tablespoon if needed · extra icy cold water for batter as needed · half of the seasoned seafood

   
3. 3

   Step 3: Heat 3–4 Tbsp vegetable oil in a nonstick pan over medium-high heat. Ladle in half of the prepared batter and spread it into a thin round pancake; reserve the rest for the second pancake.

   Uses half of the seafood batter · 3–4 Tbsp oil for the first pancake

   
4. 4

   Step 4: Arrange half of the prepared scallions in one layer on the batter and press them down. Add half of the reserved seafood (one quarter of the original total) and half of the optional chili slices; reserve the rest for the second pancake.

   Uses half the prepared scallions · one quarter of the original seasoned seafood · half the optional chili slices

   
5. 5

   Step 5: Spoon half of the optional beaten egg over the first pancake. Cook until the bottom is golden, about 3–4 minutes, reducing to medium heat if it browns too fast.

   First pancake, first side until golden · 4 minUses layered first pancake · half of the optional beaten egg

   
6. 6

   Step 6: Flip the pancake and add 2–3 Tbsp vegetable oil around the edges. Cook the second side for about 3–4 minutes, until golden and the seafood and optional egg are cooked. Repeat steps 3–6 with the remaining batter, seafood, scallions, chili and egg, adding the same authored oil doses as needed. Serve both pancakes hot with the prepared dipping sauce. Skip step 7.

   First pancake, second side; repeat for remaining pancake · 4 minUses first pancake · remaining half of the seafood batter · remaining scallions, reserved seafood and optional chili · remaining half of the optional egg · 2–3 Tbsp at each flip, plus 3–4 Tbsp for the second pancake · prepared dipping sauce

   
7. 7

   Step 7: Mixed-in alternative, instead of steps 2–6: mix the 1 cup pancake mix with 3/4 cup icy cold water (or use the plain/gluten-free flour alternative with 1/2 tsp salt). Add extra icy water a tablespoon at a time for a thin batter. Mix in all the prepared seafood, 2–3-inch scallion lengths and optional chili, but keep the optional beaten egg (1) separate. Heat 3–4 Tbsp vegetable oil over medium-high heat and spread half the mixture into a thin pancake. Spoon half the optional egg on top. Cook until golden underneath, about 3–4 minutes. Flip, add 2–3 Tbsp oil at the edges, and cook another 3–4 minutes until golden and the seafood and egg are cooked. Repeat with the remaining mixture and egg. Serve hot with the dipping sauce prepared in step 1.

   Uses 1 cup Korean pancake mix, buchim garu, 부침가루 (or all purpose flour or gluten free flour with 1/2 teaspoon salt - See note) · 1/2 tsp salt only if using plain or gluten-free flour instead of pancake mix · 3/4 cup icy cold water for batter, plus more by the tablespoon if needed · extra icy cold water for batter as needed · all prepared seasoned seafood, scallions and optional chili · 1 egg (lightly beaten - optional) · 3–4 Tbsp before each pancake and 2–3 Tbsp after each flip · prepared dipping sauce