South Korean recipe
How to make Seafood and spring onion pancake
해물파전
All of Korea; Dongnae in Busan is famous for it
A large, crisp pancake of batter packed with whole spring onions and seafood such as squid, prawns and clams, cut into pieces and dipped in soy sauce with vinegar.
Ingredients
- 100 g plain flour
- 2 tablespoons rice flour or cornflour
- 150 ml cold water
- 1 egg
- A bunch of spring onions (about 8), cut into 10 cm lengths
- 150 g mixed seafood (squid, peeled prawns), chopped
- 3 tablespoons vegetable oil
- For the dip: 2 tablespoons soy sauce, 1 tablespoon rice vinegar, a few drops of sesame oil
Method
- Whisk the flours, water, egg and a pinch of salt into a smooth, thin batter.
- Heat the oil in a large frying pan and lay the spring onions in it side by side.
- Scatter the seafood on top and pour the batter evenly over everything.
- Cook over medium heat for 4 to 5 minutes until golden underneath, flip carefully and cook for another 4 minutes, pressing down, until crisp and the seafood is cooked.
- Mix the dip, cut the pancake into squares and serve hot.
Made it at home? Tick it off and it goes into your kitchen passport.
Koreans often crave pajeon on rainy days, with a bowl of makgeolli, a milky rice wine.
Take the trip to South Korea
