Name: Haemul Pajeon (Korean seafood pancake)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 portion
Ingredients: 150 g plain flour; 2 tablespoons potato starch; 250 ml water; 1 pc egg; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 6 pcs spring onion; 150 g shrimp; 150 g calamari; rapeseed oil; 4 tablespoons soy sauce; 2 tablespoons rice vinegar; 1 teaspoon sesame oil; 0.5 teaspoon ground chili pepper; 0.5 teaspoon caster sugar; 1 clove garlic; sesame seeds

Ingredients

1portion

Pancake batter and filling

150 gplain flour

2 tablespoonspotato starch

250 mlwater

1 pcegg

1/2 teaspoonsalt

1/4 teaspoonblack pepper

6 pcsspring onion

150 gshrimp

150 gcalamari

Frying

rapeseed oil(for frying)

Dip

4 tablespoonssoy sauce

2 tablespoonsrice vinegar

1 teaspoonsesame oil

1/2 teaspoonground chili pepper

1/2 teaspooncaster sugar

1 clovegarlic

Garnish

sesame seeds(for decoration)

Step by step process

Preparation

1
Peel the shrimp, remove the vein, and pat dry with kitchen paper.
2
Clean the squid and cut into thin rings or uniform strips.
3
Clean the scallions and cut into 4-5 cm lengths, halving the white parts lengthwise.
4
Whisk the all-purpose flour, potato starch, water, egg, salt, and pepper in a bowl until smooth and fairly thin.
5
Fold the chopped scallions, shrimp, and squid into the batter so everything is evenly coated.

Cooking

6
Heat a thin layer of canola oil in a medium frying pan, just enough to cover the bottom.
7
Pour in half the batter, spread it into a thin, even layer, and let fry undisturbed for 3-4 minutes.
TIP:
Pour the batter onto a hot pan and, with a single smooth stroke of the spatula, spread it into a thin, even layer. Tilt the pan to help spread it. Keep the heat at medium so the edges brown and the center is cooked through.
8
When the bottom turns golden and the edges start to crisp, flip the pancake with a spatula and cook another 3-4 minutes until golden.
TIP:
Use a wide spatula, support the edges, and with one smooth motion flip the pancake so that it is cooked through on both sides and stays intact.
9
Transfer the pancake to a plate, add a little oil if needed, and fry the second pancake the same way.
10
For the dip, mix soy sauce, rice vinegar, sesame oil, ground chili, sugar, and crushed garlic in a bowl.

Serving

11
Cut the pajeon into wedges, sprinkle with sesame seeds, and serve hot.
12
Serve with the prepared dip in a small bowl alongside each portion for dipping.