Haemul pajeon is a well-loved Korean savory pancake featuring scallions and seafood. This simple scallion pancake recipe lets you recreate your restaurant favorite right at home.
Prepare the seafood, scallions and optional pepper, draining excess water. Cut the scallions in half crosswise. Cut the white part of the scallions lengthwise if thick. Mix the seafood with the sesame oil.
In a large bowl, mix the pancake mix with icy cold water. You may need a couple more tablespoons. The batter should be thinner than a Western breakfast pancake batter and thicker than a crepe batter.
Arrange the scallions in a single layer on top of the batter, pressing them down into the batter. Add the remaining seafood and a few slices of the optional pepper.
Spoon one half of the optional lightly beaten egg on top. Cook until the bottom is golden brown. Reduce the heat to medium if the pancake is browning too fast.
Turn it over, adding more oil around the edges. Cook. Repeat the process with the remaining batter and ingredients. Serve hot off the pan with dipping sauce.