• Assortment of Seafood (Squid, Prawns, Cut 1 kg To Uniform Size: The Size of a Medium Prawn Etc.) 1 g
  • Whole Spring Onions 1 kg
  • Red chilli, dried 5 g
  • Green chilli Pepper, Diced 5 g
  • Sesame oil 30 ml

Pancake Batter:

  • Korean Pancake Mix 1.2 kg
  • Eggs 5 pc
  • Garlic, finely diced 20 g
  • Ginger, finely diced 15 g
  1. Filling:

    • Prepare the seafood, spring onions, and optional peppers, draining the excess water (wet ingredients will make the pajeon soggy). Mix the seafood with the sesame oil.
  2. Pancake Batter:

    • In a large bowl, combine the pancake mix with 900ml of icy cold water and the egg. Add a little more water until the batter is slightly thick but still runny. (for crispy pajeon, the batter should be relatively thin). Mix in 2/3 of the seafood.
  3. Finish the Dish:

    • Heat 2 to 3 tablespoons of vegetable oil in a non-stick pan over medium heat. Ladle ½ of the mixture into the pan and spread it evenly into a thin-round shape.
    • Arrange the spring onions in lines on top of the batter and add ½ of the remaining seafood and a few slices of the optional peppers.
    • Cook until the bottom is golden brown, approx. 3-4 minutes and turn it over, adding more oil, approx. 2-3 tablespoons.
    • Turn up the heat briefly to medium-high to crisp up the pancakes.
    • Press it down with a spatula, and cook for another 3-4 minutes. Repeat the process with the remaining batter and ingredients. Serve hot off the pan with a dipping sauce.
    • This dish is best prepared a ’la minute.