Korean Busan-style Seafood Green Onion Pancake
Busan-style haemul pajeon is a Korean seafood scallion pancake where long green onions are laid across the pan first, topped with squid, shrimp, and mussel meat, then bound together with a thin cold-water batter. Using cold water is the defining technique of Busan-style pajeon-it inhibits gluten formation and produces edges that shatter rather than bend. As the scallions cook, they release moisture and develop a natural sweetness that absorbs the briny, savory juices from the seafood above. Extra oil drizzled around the edges during cooking fries the perimeter into a cracker-like crunch, while the center stays dense and moist with its layers of shellfish and green onion.
Adjust Servings
Instructions
- 1
Pat seafood dry and cut into bite-sized pieces.
- 2
Cut green onions to pan length and lightly season with salt.
- 3
Mix pancake mix with cold water to make a thin batter, then add egg.
- 4
Heat oil over medium heat, lay green onions first, then pour batter lightly.
- 5
Spread seafood evenly on top and add extra oil around the edges.
- 6
Flip in one motion when crisp, and cook both sides until golden.
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Nutrition (per serving)
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