Haemul Pajeon

Ingredients

• 1 cup Korean pancake mix (Buchimgae-garu)
• 0.75 cup Ice cold water
• 10 stalks Scallions (green onions), trimmed
• 1 cup Assorted seafood (shrimp, squid, clams, oysters)
• 1 large Egg, lightly beaten
• 3 tablespoons Vegetable oil
• 1 small Red chili pepper, sliced(optional)

Instructions

1. 1

   In a large bowl, whisk together the pancake mix and ice cold water until smooth. Do not overmix.

2. 2

   Roughly chop the seafood mix into bite-sized pieces and pat dry with paper towels to ensure crispiness.

3. 3

   Heat a large non-stick skillet over medium-high heat and add 2 tablespoons of oil.

4. 4

   Lay the scallions flat in the pan in a single layer, parallel to each other.

5. 5

   Pour the batter evenly over the scallions, then scatter the seafood and optional chili slices on top.

6. 6

   Pour the beaten egg over the top of the pancake to help bind the seafood.

7. 7

   Cook for 4-5 minutes until the bottom is golden brown and crispy.

8. 8

   Carefully flip the pancake over, add the remaining tablespoon of oil around the edges, and cook for another 3-4 minutes.

9. 9

   Serve hot with a dipping sauce made of soy sauce, vinegar, and sesame seeds.