1
If the white parts of the green onions are thick, tap them with a knife and cut them into 5cm lengths.
Seafood Pajeon (Green Onion Pancake)
Crispy and delicious seafood pajeon made with my Sokcho mother's 3-step batter secret.
KoreanSide Dish
📝 9 steps
What You'll Need
Green onions1 handful (50g)
Octopus/Squid1/2
Shrimp7
Soy sauce2 tbsp
Water2 tbsp
Vinegar2 tbsp
Sugar1 tbsp
Red chili1
Cheongyang chili1
Onion1/4
Frying mix1 cup
Cold water1 cup
Soju1/3 cup
Olive oilas needed
Instructions
2
Thinly slice the Cheongyang chili and diagonally slice the red chili.
3
Dice the 1/4 onion to prepare for the dipping sauce.
4
Make the dipping sauce by mixing the diced 1/4 onion, 2 tbsp soy sauce, 2 tbsp water, 2 tbsp vinegar, and 1 tbsp sugar.
5
In a bowl, mix 1 cup of frying mix, 2/3 cup of cold water, and 1/3 cup of soju lightly to make the batter.
6
Add the sliced green onions, red chili, and octopus/squid to the batter and mix lightly.
7
Generously coat a pan with olive oil and preheat over medium heat.
8
Spread the batter thinly on the preheated pan, top with shrimp and garnish, then add the diagonally sliced red chili on top.
9
Flip the pancake with a spatula to ensure it cooks until crispy and golden brown.