Korean Seafood and Scallion Pancake (Haemul Pajeon

• Seafood

  • 6 oz Seafood, mixed

• Produce

  • 1 bunch Chives
  • 1 tsp Hot pepper flakes
  • 1/2 Of matchstick carrots, cut
  • 5 Scallions or green onions

• Refrigerated

  • 1 Egg, large

• Condiments

  • 2 tbsp Soy sauce

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1 tsp Sesame seeds

• Oils & Vinegars

  • 2 tbsp Canola oil
  • 1 tbsp Rice vinegar

• Liquids

  • 1/2 cup Water

Found on theprudentgarden.com

Ingredients

• 6 oz mixed seafood (shrimp, scallops, squid, etc.)
• 5-6 scallions or green onions
• 1 bunch of chives, chopped
• 1/2 cut of matchstick carrots
• ½ cup All Purpose Flour
• ½ cup water
• 1 large egg, beaten
• 2-3 Tbsp canola oil
• 2 Tbsp Soy Sauce
• 1 Tbsp Rice Vinegar
• 1 tsp Sesame Seeds
• 1 tsp hot pepper flakes (or hot sauce with garlic), optional

Directions

• Mix sauce ingredients in a small dish and set aside.
• Cut the scallions in half and then lengthwise, then cut into 1” pieces, set aside.
• Chop the chives, set aside.
• Chop the mixed seafood into bite-sized pieces, set aside.
• In a bowl, mix the ½ cup of All Purpose flour with the ½ cup water. Mix well until a thin batter is formed. You can add a drop more water if needed. The batter should be thin enough to coat the vegetables and seafood thoroughly without too much excess.
• Add the vegetables and seafood into the batter and mix well.
• Heat a skillet on medium high heat and add the oil.
• Add the batter and spread evenly.
• Once the batter has set, pour the beaten egg over the pancake.
• Cook for 4-6 minutes until the edges of the cake begin to brown, then flip.
• Cook for an additional 2 minutes, or until the other side is browned and crispy.
• Remove and serve immediately with the dipping sauce.