Haemul Pajeon

🔥 Prep

• Measure 1 cup of all‑purpose flour into a mixing bowl.
• Weigh out 150 g of seafood mix and pat dry with paper towels.
• Trim and slice the 10 green onions into 5 cm (2‑inch) lengths.
• Crack 1 large egg into a separate cup and lightly beat.
• Measure 1 cup of cold water.
• Measure 2 tbsp of vegetable oil for cooking.

🔥 Cook

• 1. In the bowl with the flour, add the beaten egg and water; whisk until smooth, about 30 seconds.
• 2. Gently fold in the seafood mix and sliced green onions until evenly distributed.
• 3. Heat a non‑stick skillet over medium heat and add 1 tbsp of oil, swirling to coat.
• 4. Pour half of the batter into the skillet, spreading it to form a round pancake about 1 cm thick.
• 5. Cook for 3‑4 minutes until the edges are set and the underside is golden brown and crisp.
• 6. Flip the pancake carefully and drizzle the remaining 1 tbsp of oil around the edges.
• 7. Cook the second side for another 3‑4 minutes until golden brown and the seafood is cooked through.
• 8. Transfer the cooked haemul pajeon to a cutting board, repeat steps 3‑7 for the remaining batter if making a second pancake.
• 9. Let the pancake rest for 1 minute, then cut into bite‑size wedges.

🔥 Serve

• Serve the haemul pajeon hot with a dipping sauce made from soy sauce, rice vinegar, a touch of sugar, and chopped chili.
• Garnish with extra sliced green onions and a wedge of lemon for brightness.
• Pair with kimchi, steamed short‑grain rice, or a light cucumber salad as side dishes.