Haemul Pajeon - Savory Seafood Pancakes

These savory pancakes are a hit amongst kids and grownups, and oftentimes, we eat these savory pancakes as a meal. We used to always use the pre-made mix (buchim garu) to make pajeon, but when I figured out how to make this from scratch, I decided to make batches of my own pre-made mix. To do this, whisk the dry ingredients for the batter in a bowl, and then transfer into an airtight container (or resealable plastic bag). When you are ready to make your pancakes, just add the egg and water. I've also stored my own pre-made mix in an airtight container in a cool and dry place for one to two months. You can also store it in the freezer for longer (about four to six months). Make sure your flour comes to room-temperature before adding the egg and water if you freeze your pajeon batter mix.

This recipe is one variation of what you can use, but oftentimes, we use whatever we can find in the fridge. To make these vegetarian, you can use a mix of vegetables (e.g. zucchini, onion, carrots), but be sure to julienne them so that they cook evenly.

Yield: 4-6 pancakes

Prep Time: 15 minutes

Cook Time: 20-25 minutes

INGREDIENTS

DIPPING SAUCE

¼ cup soy sauce

2 tablespoons rice vinegar

1 teaspoon roasted sesame seeds

BATTER

1 cup all-purpose flour

¼ cup cornstarch

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon sugar

1 large egg

1 cup cold water

PANCAKE INGREDIENTS

8 scallions, halved lengthwise and sliced in ½-inch lengths

10-oz fresh oysters, cut in half if large

¾ cup uncooked shrimp, roughly chopped

3 red Korean peppers or jalapeno, seeded and thinly sliced (optional)

vegetable oil for frying

METHOD

1. In a small bowl, combine the three dipping sauce ingredients. Set aside.

2. In a large bowl, mix together flour, cornstarch, baking powder, salt, garlic, powder, onion powder, and sugar.

3. Add egg and water to flour mixture and whisk to combine until the consistency is similar to pancake batter.

4. Gently fold in scallions, oysters, shrimp, and peppers.

5. Heat 2-3 tablespoons of vegetable oil in a medium frying pan over medium-high heat until the oil is shimmering.

6. Making one pancake at a time, ladle batter in pan evenly in ½-cup scoops. Once bottom is crispy and golden brown, about 2-3 minutes, flip the pancake and cook the other side until crispy and golden brown.

7. Transfer to plate, repeat, and serve pancakes warm with dipping sauce.

TIPS

• If you do not want to use oysters or shrimp, use 1 ½ cups of desired seafood combination.

• You can transfer pancakes to a cutting board after frying and cut into individual slices before plating.