Haemul Pajeon (Seafood and Green Onion Pancakes)

Ingredients

• •1 cup all-purpose flour
• •0.25 cup rice flour
• •1 cup cold water
• •1 egg
• •0.5 tsp salt
• •2 green onions (bunches), cut into 7 cm lengths
• •200 g medium shrimp, peeled and roughly chopped
• •100 g squid rings (optional)
• •1 red chili or red bell pepper, thinly sliced
• •4 tbsp neutral oil
• •3 tbsp soy sauce
• •1 tbsp rice vinegar
• •1 tsp sesame oil
• •0.5 tsp gochugaru or red pepper flakes
• •1 clove garlic, minced

Directions

1. 1Whisk together flour, rice flour, cold water, egg, and salt until just combined (small lumps are fine); do not overmix.
2. 2Mix together soy sauce, rice vinegar, sesame oil, gochugaru, and garlic in a small bowl to make the dipping sauce.
3. 3Toss shrimp and squid (if using) into the batter along with the green onions and red chili.
4. 4Heat 1 tbsp neutral oil in a 25–30 cm non-stick or cast-iron skillet over medium-high heat.
5. 5Pour in half the batter and spread it out into an even circle about 1 cm thick; press green onions flat into the surface.
6. 6Cook undisturbed for 3–4 minutes until the bottom is deep golden and crispy.
7. 7Flip carefully, press down gently with a spatula, and cook another 3 minutes until the second side is equally crispy.
8. 8Slide onto a cutting board, cut into pieces, and repeat with remaining batter.
9. 9Serve immediately with the dipping sauce on the side.

💡 Rice flour (Bob's Red Mill or any Asian brand) gives the pancakes their signature crispiness — find it in the baking or health-food aisle. If unavailable, use all-purpose flour only, though the edges will be slightly less crispy. For a vegetarian version, omit the seafood and add thinly sliced zucchini or kimchi instead.

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