Korean Seafood Pancake (Haemul Pajeon)

Step 1

Combine the dry ingredients of the batter in a medium-sized bowl. Slowly stir in the water and mix with a spatula until it forms a smooth, runny batter that can just coat the back of a spoon. Add a bit more water if the batter is still a bit thick and mix again.

Step 2

Mix the dipping sauce ingredients until the sugar is dissolved. Set aside.

Step 3

Heat 2 tablespoons of oil over medium-high heat in a large skillet until hot.

Step 4

Add half of the green onions to the pan in a single even layer, forming a rectangle about 7” by 9” (18 cm by 23 cm).

Step 5

Drizzle about 4 tablespoon of batter evenly over the green onions.

Step 6

Spread 1/3 cup of seafood mix evenly across the pancake and drizzle another 2 to 4 tablespoons of batter evenly over the seafood.

Step 7

Turn the heat to medium and allow the pancake to cook for 1 minute.

Step 8

Add about a third of the beaten egg over the pancake and spread it with a brush or a spoon to form an even layer.

Step 9

Cook the pancake for another 1 to 2 minutes, occasionally checking underneath, until it is browned and crisp.

Step 10

In one fluid motion, flip the pancake using a spatula (or two spatulas). It may be necessary to add another tablespoon of oil to the pan.

Step 11

Cook the pancake until the seafood side is browned and cooked through, another 2 to 4 minutes.

Step 12

Turn the pancake out onto a cutting board and slice into 9 squares or 8 triangles.

Step 13

Add more to the pan and repeat steps 4 through 11 to cook the remaining two pancakes.

Step 14

Serve hot with the dipping sauce on the side as an appetizer or main.