Haemul Pajeon Recipe: Korean Seafood Green Onion Pancake

Full transcript

Annyeong, yeoreobun! It's Yul from KVIBE IDOLS. In Korea, when it rains, everyone wants the same thing. Pajeon and makgeolli! A crispy green onion pancake and a bowl of rice wine.

Why? Some people say the sound of rain sounds like a pancake sizzling in oil. Listen. Sounds the same, right?

Let's cook haemul pajeon, the seafood version. Mix one cup of flour, or Korean pancake mix, with one cup of cold water, one egg and a pinch of salt. Cold water makes it crispy.

Cut a big bunch of green onions to the length of your pan. Chop some squid and shrimp, and slice one red chili.

Heat a lot of oil in a pan. More than you think! Lay the green onions in the pan, pour a thin layer of batter over them, and add the seafood on top. Then a little more batter, and one beaten egg over everything.

Cook it on medium heat for four minutes, until the bottom is golden. Flip it, press it, and add a little more oil around the edges. Cook three more minutes.

Dipping sauce: soy sauce, vinegar, a little water and chili flakes.

Yul's tip! Cut it with scissors, like Koreans do. And makgeolli is best with it. Masitge deuseyo!