Haemul Pajeon (해물파전)

Steps

1. 

   Rinse the seafood, green onion and, if desired, the red chili pepper; squeeze out excess water. Cut the green onion crosswise in half, and the white part lengthwise if it is thick. Mix the seafood with sesame oil.

2. 

   In a large bowl combine the Korean pancake mix with ¾ cup very cold water, soy sauce, vinegar, water, a pinch of black pepper, a pinch of gochugaru and ½ teaspoon sugar. Gradually add 1 tablespoon at a time until you get a liquid batter. Add half of the prepared seafood and stir.

3. 

   Heat 3–4 tablespoons vegetable oil in a non‑stick pan over medium‑high heat. Pour half of the batter, spreading it evenly into a thin round layer.

4. 

   Place one layer of green onion on top, gently pressing it into the batter. Add the remaining seafood and a few slices of red chili pepper (optional).

5. 

   Spread half of the beaten egg over the top (optional). Fry until the bottom is golden‑brown (3–4 minutes). If it browns too quickly, lower the heat to medium.

6. 

   Carefully flip the pancake, adding another 2–3 tablespoons oil around the edges. Fry another 3–4 minutes until done. Prepare a second batch by repeating the process with the remaining batter and ingredients.

7. 

   Serve hot straight from the pan, accompanied by a dipping sauce. If desired, sprinkle with chopped green onion, finely chopped onion, a pinch of black pepper and gochugaru.