Korean Busan-style Seafood Green Onion Pancake
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Long green onions cut to the length of the pan form the base layer here, with squid, shrimp and mussel meat on top and only enough thin batter to fill the gaps.
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Unlike a pajeon where batter covers everything, the scallions carry the structure, and each slice shows stacked layers of onion and shellfish.
Ingredients
Instructions
- 1
Press paper towels firmly over 120g squid, 120g shrimp, and 80g mussel meat to remove all moisture, then cut into bite-size pieces.
Thorough drying is critical to prevent the pancake from turning soggy.
- 2
Cut 180 g green onion to 15 to 18 cm, matching the pan length, sprinkle evenly with 0.5 teaspoon salt, and toss gently.
- 3
Mix 200g pancake mix with 240ml cold water to form a thin batter, then beat in 1 egg.
Cold water is the key to the Busan style, limiting gluten formation so the surface turns distinctly crisp.
- 4
Add 1 tbsp oil to a pan heated over medium heat, lay the green onions across the entire pan to form a base layer, then pour the batter thinly so it fills in the gaps between the onions.
- 5
Evenly spread the prepared seafood over the batter, then drizzle an additional 1 tbsp oil around the edges to enhance the crispness on the underside.
- 6
When the bottom is deeply golden, add the remaining 1 tablespoon oil around the edge and turn the pancake in one motion.
Cook 2 to 3 minutes more, removing it when squid and mussels are opaque and shrimp is pink.
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