Korean Seafood Scallion Pancake
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
The batter is pancake mix stirred loosely with cold water.
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Scallions go into the pan first, then squid, shrimp and thin slices of red chili, and the batter is poured over; the scallions touching the oil turn sweet and give off the smell that makes pajeon what it is. It comes to the table with makgeolli.
Ingredients
Instructions
- 1
Cut 120 g scallions into 6 to 7 cm lengths.
Trim 80 g squid and 80 g shrimp into bite-size pieces, then pat them dry so the batter can cling and the pan will not steam too much.
- 2
Mix 120 g Korean pancake mix, 160 ml cold water, and 0.5 teaspoon salt with chopsticks or a spoon just until loose.
Leave small lumps rather than beating hard, which helps keep the finished edges crisp.
- 3
Preheat the pan over medium heat and add 1 tablespoon cooking oil.
Lay the scallions in one direction in a broad, even layer, reducing gaps so the pancake holds together when the thin batter is poured.
- 4
Scatter the squid and shrimp evenly over the scallions, then pour the thin batter across the surface.
Slice the red chili thinly and place it on top now so it sets into the pancake as it cooks.
- 5
Cook over medium heat for 4 to 5 minutes, until the edges look dry and golden.
Shake the pan gently before flipping; if the pancake drags or sticks, cook a little longer to prevent tearing.
- 6
Flip the pancake in one confident motion, then drizzle the remaining 1 tablespoon oil around the edges.
Cook the second side for 3 to 4 minutes, until the rim is crisp, then cut and serve while hot.
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