This savory pancake is very filling and so easy to make; a little batter, some scallions, a mix of your choice of seafood, a little dipping sauce, and you have a full meal. Serve with a little miso soup or kimchi.
Korean Seafood Pancake (Haemul Pajeon)
Makes 4 pancakes.
Ingredients: 2 cups all-purpose flour 2 cups water 2 eggs 1 bunch scallions Vegetable oil 3 cups mixed seafood of your choice (fresh!) - such as oysters, shrimp, clams, octopus, squid ...
Dipping Sauce: ¼ cup soy sauce ½ tbsp rice vinegar 1 stalk scallion, minced 1 clove garlic, minced ½ tsp Korean dried hot chili pepper flakes (optional) ½ tsp sugar 1 tsp sesame oil
Preparation: Mix the ingredients for the dipping sauce and set aside. In a large bowl, mix the flour and water together, then beat in the egg. The batter should have the same consistency as pancake batter. Add the scallions and seafood.
Heat a griddle, skillet, or frying pan over medium high heat and add a thin layer of oil to the bottom. I prefer to use a spray can. Pour about ¾ cup batter into the skillet in a circle. Cook for 6-8 minutes or until the top stops bubbling and the bottom is browned. Flip over and cook another 6-8 minutes. Transfer to a serving plate.
Repeat with the rest of the batter.
Cut all pancakes into 8-piece wedges and serve with the dipping sauce.