Haemul Pajeon

Recipe and photograph by Joe Wabe

The most popular variation of this Korean-style pancake is “haemul pajeon,” which is made with seafood. It is one of Koreans’ favorite appetizers to enjoy indoors during rainy days.  “Pa” means green/spring onion, and “jeon” means pan-fried battered food.

Ingredients
1 cup of seafood diced into small pieces
(a mix of your preferred seafood: squid, shrimp, mussels or oysters)
1 large spring onion cut lengthwise
1 red chili pepper thinly sliced

Batter
1 cup flour
1½ cup cold water
1 egg lightly beaten
salt and pepper to season

Remove the excess water from the seafood and drain well.  Mix all ingredients in a bowl. Heat 2 tablespoons of vegetable oil in a non-stick pan over medium heat, then pour the mixture into the pan and spread it evenly. Cook until the bottom is golden brown and turn it over, pressing it down with a spatula. Cook for another 3 – 4 minutes. Serve hot off the pan with a dipping sauce made from a mixture of soy sauce and sesame oil.