Korean Seafood and Green Onion Pancakes (Haemul Pajeon)

Method

1. Step 1 of 9

   In a bowl, whisk together the flour, cornstarch, salt, garlic powder, onion powder and icy cold water until smooth, then pour the batter into a jug for easy pouring.

   • plain flour
   • cornstarch
   • fine salt
   • garlic powder
   • onion powder
   • icy cold water or sparkling water

2. Step 2 of 9

   Heat about 3 tablespoons of oil in a frying pan over high heat until the base of the pan is well heated.

   • cooking oil

3. Step 3 of 9

   Test the oil with a drop of batter; once it sizzles, lower the heat to medium-high and pour in just under half a cup of batter, spreading it thin and even.

   1 min

4. Step 4 of 9

   Lay 6 green onion tops side by side over the batter, then spoon a little more batter over and between them to fill the gaps; lower the heat to medium.

   • green onion tops

5. Step 5 of 9

   Scatter some of the calamari, prawns and red chili sparingly over the green onions.

   • calamari, cut into small pieces
   • prawns, cut into small pieces
   • red chili, thinly sliced

6. Step 6 of 9

   Drizzle half of the beaten egg over the pancake with a spoon, gently shifting the pan now and then so it doesn't stick.

   • egg, beaten

7. Step 7 of 9

   After about 4 minutes, once the top is partly set, flip the pancake, adding a little more oil around the edges if it sticks. Press it with a spatula a few times and cook another 3–4 minutes until crisp and the seafood reaches 63 °C, then move it to a plate.

   • cooking oil
   • prawns, cut into small pieces
   • calamari, cut into small pieces
   63 °C / 145 °F4 minShrimp, lobster, crab and scallops to 63 °C / 145 °F

8. Step 8 of 9

   Repeat the oiling and cooking process with the remaining batter and toppings until everything is used.

9. Step 9 of 9

   Cut the pancakes into bite-sized pieces and serve with Korean pancake dipping sauce.