The first time I tried this seafood pancake was at the Korean restaurant, Misoga, and it has been a go-to appetizer every time we go there to eat. However, I felt that I must also try to make it myself home. I ended up searching from the channels of my favorite Korean foodie vloggers Maangchi and Seonkyoung Longest. Go check out their videos later for more information about this lovely dish.
What’s in it:
- Scallions, 2 bundles (trim from both ends to match the maximum diameter of your frying pan)
- Squid rings, 1/2 c medium
- Shrimp, 1 c small (de-shelled)
- Pajeon pancake mix, 3/4 c (mix with equal part water to make the batter)
- Egg, 1 medium (only break the yolk with a fork, do not beat completely)
- Sesame seeds, 1-2 tsp *Optional
Start cooking your scallions first on high heat. Add about a quarter of the batter mix to lightly hold the green onions together and reduce the heat to medium high heat. Add seafood and spread evenly. Add the rest of the batter to coat the top of the pancake. Once the top is almost cooked and firm, add the egg on top. Let it sit and cook for a few minutes until you feel it’s ready to flip. Flip and cook the other side and let it sit to cook as well. Transfer onto a cutting board and cut into preferred serving sizes and sprinkle sesame seeds.
You can have this as an appetizer or as we did, served as a main course and cooked rice to pair with it. I served it with a sauce on the side which is simply a mixture of mirin and soy sauce. Optional ingredient of the pancake is julienned red chili pepper, adding beef, shellfish, and kimchi as well gives new depths of flavor or can be eaten as its own pancake. It is actually really easy to make just like making breakfast pancakes.