Haemul Pajeon

Method

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1. Whisk the dipping sauce ingredients together and set aside.

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2. Whisk the flours, salt and garlic powder, then whisk in the ice-cold water and egg until just smooth. Keep the batter cold.

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3. Pat the seafood very dry.

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4. Heat 3 tablespoons of the neutral oil and half the sesame oil in a 26 cm frying pan over medium-high heat until shimmering.

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5. Lay the spring onions across the pan in a single tight layer, all running the same direction.

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6. Pour half the batter over them, just enough to bind, and scatter over half the seafood and chillies.

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7. Spoon a little more batter over the seafood to hold it in place.

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8. Fry 5 to 6 minutes until the underside is deep golden and the edges are lacy and crisp. Do not move it.

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9. Slide onto a plate, invert the pan over it and flip, add the remaining oil around the edge, and cook the second side 4 minutes. Slide out, cut into squares with scissors, and serve with the sauce.

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Chef’s Tips

• Plenty of oil, and add more around the edges when you flip. This pancake is shallow-fried, not dry-cooked.
• Keep the batter ice cold and use it immediately.
• Press it flat with a spatula while it cooks so the whole surface makes contact with the pan.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the red chilli in the list implies, since dried chilli is more concentrated, and add more to taste.

Pairing Suggestions

• Makgeolli, the traditional partner
• A cold beer
• Kimchi and other banchan

Storage & Reheating

Best straight from the pan. Reheat leftovers in a dry frying pan for 3 minutes a side, never in a microwave.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.