Seafood Scallion Pancake

Haemul Pajeon

Ingredients

1 cup flour, 1 cup water, 1 egg, 200g mixed seafood (shrimp, squid, clams), 2 bunches scallions, 1 onion, 2 chili peppers, dipping sauce (soy sauce, vinegar, sugar)

Detail Steps and Procedure

Make Batter (Time: 0-5 minutes): Whisk 1 cup all-purpose flour, 1 cup cold water, 1 egg, and pinch of salt until smooth. Let rest 5 minutes. Prepare Vegetables (Time: 5-10 minutes): Cut 2 bunches scallions into 5-inch lengths. Cut 1 onion into thin slices. Slice 2 chili peppers. Prepare Seafood (Time: 10-15 minutes): Clean 200g mixed seafood (shrimp, squid, clams). Pat dry thoroughly. Make Dipping Sauce (Time: 15-17 minutes): Mix 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, 1 tsp sesame seeds, 1/2 tsp gochugaru (optional). Cook Pancake (Time: 17-22 minutes): Heat 10-inch non-stick or cast iron pan over medium-high. Add 3 tbsp vegetable oil. Arrange scallions in single layer. Pour batter over scallions. Arrange seafood and vegetables on top. Cook 4-5 minutes until bottom is golden and crisp. Flip and Cook (Time: 22-26 minutes): Slide pancake onto plate. Invert another plate on top, flip. Slide back into pan with more oil if needed. Cook 4-5 minutes until second side is crisp. Serve (Time: 26-30 minutes): Slide onto cutting board. Cut into wedges. Serve immediately with dipping sauce.

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