Haemul-pajeon (Seafood Pancake)

This dish is made by pan-frying flour batter with julienned spring onions, squid, clam meat and oysters. Haemul-pajeon is served with a cho-ganjang (soy sauce with vinegar) for dipping. Although green onions are popular for sauces, there are few recipes that feature green onions as the main ingredients. Haemul-pajeon with a generous amount of seafood and green onions is popular and is an ideal as a snack or with relish.

Ingredients (Makes 4 servings)

Makes 4 sheets
10 stalks green onion (3½ oz, 100g)
1½ oz (45g) Korean chives
4 oz (120g) clam meat
4 oz (120g) oysters
4 oz (120g) squid
vegetable oil as needed Batter
2 cups all-purpose flour
2 cups water
3 eggs
½ tablespoon salt

Cho-ganjang (Soy sauce vinegar)
2 tablespoons soy sauce,
1 tablespoon vinegar,
½ tablespoon sugar,
1 tablespoon water,
1 teaspoon gochut-garu (red chili pepper powder) (optional)

  1. In a large cast-iron or nonstick skillet, heat 2 or 3 tablespoons of oil over medium-high heat. Dip the ¼ of green onions and Korean chives into
    the batter. Lift them out of batter and spread the vegetables on a skillet
    side by side into square shape. Spread the ¼ of clams, oysters and squid
    on top of the pancake.
  2. Cover with a lid until the batter is cooked half way. Remove the cover and pour the ¼ of beaten eggs on top. When the bottom turns to
    brown, turn the pancake over carefully with a grill spatula. Pan-fry both
    sides until it is crispy and golden brown.
  3. Repeat above methods and make 3 more pancakes. Cut them into bite-sized pieces and serve with cho-ganjang.