Haemul Pajeon

Instructions

1. 1

   Mix the flour, ice water, egg, salt, and white pepper in a bowl until just combined. The batter should be slightly lumpy and thin, similar to crepe batter consistency. Do not overmix.

2. 2

   In a separate bowl, combine the chopped seafood, sliced onion, green onion pieces, minced garlic, sesame seeds, and gochugaru if using.

3. 3

   Fold the seafood and vegetable mixture into the batter gently until evenly distributed throughout.

4. 4

   Make the dipping sauce by whisking together the soy sauce, rice vinegar, and sesame oil in a small bowl. Set aside.

5. 5

   Heat 1 tablespoon of vegetable oil in a large non-stick skillet or cast iron pan over medium-high heat until shimmering, about 1 to 2 minutes.

6. 6

   Pour half of the batter mixture into the hot pan, spreading it into a thin circle about 8 to 9 inches in diameter with a spatula. Cook for 3 to 4 minutes until the bottom is golden brown and crispy.

7. 7

   Flip the pajeon carefully and add the remaining tablespoon of oil around the edges. Cook the other side for 2 to 3 minutes until equally golden brown and the seafood is cooked through.

8. 8

   Transfer the pajeon to a cutting board and cut into 6 to 8 wedge-shaped pieces with a sharp knife.

9. 9

   Arrange the pieces on a serving plate and serve immediately while still hot, with the dipping sauce on the side.