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    Home » Appetizers

    Haemul Pajeon (Seafood Scallion Pancake)

    Published 12/09/2019. Updated 03/08/2021

    Jump to Recipe

    Haemul pajeon is a popular Korean savory pancake made with scallions and seafood. With this easy scallion pancake recipe, you can enjoy your restaurant favorite at home.

    DSC3431 4 - Haemul Pajeon (Seafood Scallion Pancake)

    Pajeon is a Korean savory pancake made with scallions. Pa means scallion, and jeon means pan-fried battered food. The most popular variation is made with seafood (haemul), hence the name haemul pajeon. Along with other savory pancakes such as kimchi jeon, buchjeon, and nokdujeon, it’s one of Korea’s favorite snacks or appetizers.

    In Korea, haemul pajeon is often paired with makgeolli (Korean milky rice wine). Koreans also say that when it rains outside, just stay home and enjoy some jeon (savory pancakes). Pajeon is a popular choice.

    How to make Korean pancake batter

    Commercially available pancake mix (buchim garu, 부침가루) is a pantry staple in Korean homes. The mix is seasoned and typically includes wheat flour and other ingredients such as corn starch, rice flour and sometimes baking powder. Koreans look for a slightly chewy and crispy texture in savory pancakes.

    Sometimes, Korean home cooks combine pancake mix with frying mix (twuigim garu, 튀김가루) for extra crispy pancakes. Frying mix typically contains more rice flour and baking powder for a crispy result. Try it if you have a bag of frying mix (1:1 ratio).

    Don’t have a bag of pancake mix? Not to worry! You can simply use all purpose flour. For a chewy and crispy texture, you can basically create your own mix similar to the commercial version by adding rice flour and/or corn starch along with a little bit of baking powder. Regardless, season it with salt, and add some minced garlic (or powder).

    DSC3273 e1613669537769 - Haemul Pajeon (Seafood Scallion Pancake)

    How to make seafood scallion pancake

    Look for thin scallions for making pajeon. If the white parts are thick, cut in half lengthwise.

    Usually, a combination of seafood, such as squid, shrimp, mussels, oysters and clams, is used, but you can simply use any one (or two) of them. Fresh seafoods are always good, but a bag of frozen seafood mix works well for this recipe.

    There are different ways to pan fry scallion pancakes. Sometimes, I combine everything together in the mix before pan-frying. Other times, I only mix the seafood in the batter and then later add the scallions on top when frying. Some people put the scallions first in the pan to crisp up and then spread the batter and the seafood on top. Try these different techniques and see which one you like.

    Flipping the pancake is somewhat intimidating for a lot of people. The key is to wait until the bottom is nicely golden brown and flip it fast with confidence. And flip only once! You can also make the pancake smaller for easier flipping.

    DSC3289 - Haemul Pajeon (Seafood Scallion Pancake)

    Tips for making crispy pajeon

    The most frequently asked question I receive from the readers is how to make pajeon extra crispy. Here are a few things you can do for crispy pancakes.

    • Drain the scallions and seafood well to remove excess water.
    • Add corn starch and/or rice powder to wheat flour if making the pancake mix from scratch.
    • Try mixing pancake mix (buchim garu) with frying mix (twiguim garu) – 1:1 ratio.
    • Use icy cold water to make the batter.
    • Use a generous amount of oil. If you want it extra crispy, use more oil for a deep-frying effect.

    More Korean savory pancakes recipes

    Buchujeon (garlic chives pancakes)
    Kimchi jeon (kimchi pancakes)
    Nokdujeon (savory mung bean pancakes)
    Gamjajeon (potato pancakes)
    Hobak buchim (zucchini pancakes)

    DSC 1865 e1489034426586 - Haemul Pajeon (Seafood Scallion Pancake)

    Watch how to make it

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC3273 e1613669537769 300x300 - Haemul Pajeon (Seafood Scallion Pancake)

    Haemul Pajeon (Seafood Scallion Pancake)

    4.66 from 124 votes
    Appetizer
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Servings: 4
    Print Recipe

    Ingredients

    • 1-1/2 to 2 cups assortment of seafood squid, shrimp, mussels, oysters, clams, etc., cut into bite sizes
    • 1 tablespoon sesame oil
    • 1 or 2 bunches scallions
    • 1 red chili pepper - optional
    • 1 egg lightly beaten - optional

    Batter - makes 2 large (about 7 to 8-inch) pancakes

    • 1 cup Korean pancake mix, buchim garu, 부침가루 (or all purpose flour or gluten free flour with 1/2 teaspoon salt - See note)

    Dipping Sauce

    • 1 tablespoon soy sauce
    • 2 to 3 teaspoons vinegar
    • 1 tablespoon water
    • pinch of black pepper
    • pinch of gochugaru Korean red chili pepper flakes
    • 1/2 teaspoon sugar - optional
    • 1 tablespoon chopped scallion - optional
    • 1 tablespoon Diced onion - optional

    Instructions

    • Prepare the seafood, scallions and optional pepper, draining excess water. (Wet ingredients will make pajeon soggy.) Cut the scallions in half crosswise. Cut the white part of the scallions lengthwise if thick. Mix the seafood with the sesame oil.
      DSC 0022 768x514 - Haemul Pajeon (Seafood Scallion Pancake)
    • In a large bowl, mix the pancake mix with 3/4 cup icy cold water. You may need a couple more tablespoons but add one tablespoon at a time. The batter should be thinner than a Western breakfast pancake batter and thicker than a crepe batter. (For a crispy pajeon, the batter should be relatively thin.) Mix in 1/2 of the seafood.
      DSC 0046 768x514 - Haemul Pajeon (Seafood Scallion Pancake)
    • Heat 3 to 4 tablespoons of vegetable oil in a non-stick pan over medium high heat, ladle 1/2 of the mixture into the pan and spread it evenly into a thin round shape.
      DSC 0048 768x514 - Haemul Pajeon (Seafood Scallion Pancake)
    • Arrange the scallions in a single layer on top of the batter, pressing them down into the batter. Add 1/2 of the remaining seafood and a few slices of the optional pepper.
      DSC 1791 768x514 - Haemul Pajeon (Seafood Scallion Pancake)
    • Spoon one half of the optional lightly beaten egg on top. Cook until the bottom is golden brown (3-4 minutes). Reduce the heat to medium if the pancake is browning too fast.
      DSC 1793 768x514 - Haemul Pajeon (Seafood Scallion Pancake)
    • Turn it over, adding more oil (2 to 3 tablespoons) around the edges. Cook for another 3-4 minutes. Repeat the process with the remaining batter and ingredients. Serve hot off the pan with dipping sauce.
      DSC 0057 768x514 - Haemul Pajeon (Seafood Scallion Pancake)

    Optional method

    • Cut the scallions shorter, 2 to 3-inch lengths. You can mix everything with the batter, except the egg. Ladle 1/2 of the mixture into the heated pan and spread it evenly into a thin round shape. Follow the directions above from step 5 for pan-frying.
      pajeon2 e1489122764493 - Haemul Pajeon (Seafood Scallion Pancake)

    Notes

    Use 1/2 cup buchim garu and 1/2 cup frying mix, if available. for extra crispy pancakes.
    DSC7182 2 e1575955564172 - Haemul Pajeon (Seafood Scallion Pancake)
    You can also simply use all purpose flour or gluten free flour, or recreate your own pancake mix similar to commercial premix by mixing 3/4 flour, 2 tablespoons rice flour, 2 tablespoons potato (or cornstarch), 1 teaspoon minced garlic (or powder), and 1/2 teaspoon salt. Also, try different ratios of the mix to find your favorite. 
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Reader Interactions

    Comments

    1. afra says

      January 27, 2023 at 9:15 am

      5 stars
      Lovely! Have made it 3 times in the last 2 weeks. I do not have access to the batter mix but have been experimenting with all purpose flour with starch or egg white. Has all been great. Thanks for this lovely recipe

      Reply
    2. Agnes says

      September 09, 2022 at 9:23 am

      5 stars
      Wish I double the recipe! I made the vegetable version of this today and it tastes so good. It is so easy to make. My first pancake one side wasn’t as crispy because i took it out too early probably but the second one is good! Next time I will double the recipe and save more for later. Thank you so much for the very clear instruction!!!

      Reply
    3. SuperThankfulFan says

      April 09, 2022 at 12:02 pm

      5 stars
      Hi! Firstly, I want to extend deep gratitude for sharing your recipes. They have allowed me to cook tradition Korean food for my Korean mother. She is very picky but she absolutely loves your recipes! So, truly, thank you so much. Secondly, can you please post your previous seafood pancake recipe (before the update on 3/8/2021)? I found it to be absolutely delicious with the potato starch adding such a nice consistency. Thank you so much! -SuperThankfulFan

      Reply
      • Hyosun says

        April 11, 2022 at 12:20 am

        Wow I’m so happy to hear you Korean mother loves my recipes!!! Thank you so much for letting me know! Oh that’s actually in the note section of the recipe card below the photo. Hope that’s what you’re looking for.

        Reply
    4. ALange says

      May 29, 2021 at 11:15 pm

      5 stars
      Thank you for your recipe. After the first pancake, I made subsequent ones smaller and that worked better.

      Reply
    5. Richelle says

      March 04, 2021 at 9:20 pm

      5 stars
      Kamsahamnida! Your recipes are easy to follow, Hyo-Sun. Thanks for sharing. I’m a fan 😉

      Reply
    6. Mel says

      February 14, 2021 at 6:17 pm

      5 stars
      AMAZING recipe and very easy to follow. Thanks so much for sharing 🙂

      Reply
    7. Agatha Kriegel says

      January 24, 2021 at 12:18 am

      5 stars
      Hyosun I love your recipes! Could you clarify if it’s RICE FLOUR or SWEET RICE FLOUR please? Thank you 🙂

      Reply
      • Hyosun says

        January 24, 2021 at 12:39 am

        Rice flour! Sweet rice flour will give a bit of sticky texture.

        Reply
        • Kristina Pavao says

          November 09, 2021 at 10:01 am

          Can you recommend a brand of rice flour? I have Mochiko but I think that is not the right one to use. Please advise, thank you!

          Reply
          • Hyosun says

            December 23, 2021 at 9:36 am

            Really a brand doesn’t matter as long as it’s short grain rice. If you’re getting it from a Korean market, it is short grain rice flour. Mochiko is sweet rice (glutinous) flour.

            Reply
    8. Marcia Ambler says

      December 08, 2020 at 11:20 am

      Thanks for this! I was using American style pancake mix. Yours will be much better! I make it with kimchee and Korean tiny dried fish.

      Reply
    9. Michelle Yun says

      September 16, 2020 at 4:48 am

      5 stars
      Beautiful….your dishes are really helpful..thank you

      Reply
    10. William says

      August 10, 2020 at 9:41 am

      This recipe seriously works. In my area, we have this chain korean bbq restaurant which make the crispiest pajeon and I always wonder how do they make it so crispy. So, I went to my local korean mart and bought a pack of each pancake mix and frying mix. So surprised with the result! I added cold water until the consistency was like crepe batter, and fried with lots oil. Well, once in a while it’s okay. The key to crispy pajeon is crepe-like batter and fry with lots of oil (don’t pour too much initially but adding 2-3 tablespoons while frying). I dried all my vegetables well in a spinner followed by paper towel so no chance of gummy pajeon

      Reply
      • Hyosun says

        August 10, 2020 at 10:04 am

        Great! Yes all those! You must be a great cook! Thanks for taking the time and sharing your feedback and tips!

        Reply
    11. sarah says

      June 10, 2020 at 10:53 am

      mine was sticky inside and hard on the outside, not crispy. I had used both frying mix and pancake mix with cold water (added till consistency was ‘watery’) was surprised it still made a sticky dense pancake, not light and fluffy. I had used some eggs into the batter. But I added broccoli, carrots, onions, straw mushrooms, garlic slices. Might have been too much ingredients also. When flipped, I cant get the second side evenly fried as compared to the first side. Any advice to improve it?

      Reply
      • Rick says

        June 03, 2021 at 7:59 pm

        5 stars
        I think you added too many ingredients which added more moisture and hindered the cooking.
        Less is more. Just add 1 of your favorite ingredients.

        Reply
    12. Trisha T. says

      June 05, 2020 at 5:03 am

      Hi. For the pancake mix alternative, is it okay to omit the rice flour if I don’t have any? Thanks!

      Reply
      • Hyosun says

        June 06, 2020 at 10:34 pm

        Yes you can certainly make this just with flour.

        Reply
    13. Carmen says

      May 06, 2020 at 7:14 pm

      Greetings!!!!

      Reply
    14. AK says

      May 01, 2020 at 11:37 am

      How much water do you use when making the batter from scratch?

      Reply
      • Hyosun says

        May 01, 2020 at 5:53 pm

        The same amount (about 3/4 cup – see step 2) if you’re using about 1 cup of flour and other powder such as starch and rice powder. My suggestion is the note will yield about 1 cup of dry ingredients.

        Reply
    15. Judy says

      April 20, 2020 at 1:32 am

      Hi Hyosun, I’m so happy I found your blog – again! I was Googling Korean scallion pancakes, and here I am. 🙂 You might not remember me (former blogger with a broken blog right now), but I’ve tried several of your recipes in the past and they were all wonderful. I haven’t visited your blog in a very long time but its nice to hear your sons are all grown-up! Anyway, life gets busy raising kids and I’ve stopped blogging, but I’m still cooking. I can’t wait to try this recipe. I hope you’re well. Cheers!

      Reply
    16. KellyJean says

      April 02, 2020 at 3:02 pm

      5 stars
      Thank you so much, this has given me confidence to cook as haemul pajeon is one of my favorite dishes. Super easy and delicious!

      Thank you again Mrs. Hyosun

      Reply
      • Hyosun says

        April 03, 2020 at 12:21 am

        So happy to hear that! Thank you for trying it out and letting me know!

        Reply
    17. Jeong long Jim says

      January 21, 2020 at 4:54 pm

      5 stars
      Always buy fresh ingereedeiants

      Reply
    18. Justin says

      December 24, 2019 at 2:45 pm

      5 stars
      I loved this recipe and so did my family! Thank you for making it so easy to do.

      Reply
      • Hyosun says

        December 26, 2019 at 10:26 pm

        You’re welcome! Great to hear that!

        Reply
    19. Holly Hooper says

      June 23, 2019 at 2:40 pm

      If I just want to make it with scallions only (no seafood for my vegetarian boyfriend) should I do anything differently, besides omitting the seafood? Thanks! I have lived/taught in Korea (Seoul, Ichon, Gangneung), and Korean food is my most favorite cuisine in the world!

      Reply
      • Hyosun says

        November 11, 2019 at 3:56 pm

        Oh so sorry to have missed this question entirely. Hope you tried it simply with scallions. Next time, instead of seafood, you can add some thinly sliced/julienned vegetables such as onions, carrots, even some green cabbages.

        Reply
    20. Jane Bullard says

      April 12, 2019 at 10:58 am

      5 stars
      Thank you. This was much better than when I followed the directions on the package. May I make a suggestion ? The sauce does not yield very much, perhaps triple it ? Thanks aai

      Reply
      • Hyosun says

        April 13, 2019 at 6:05 pm

        Glad you liked the recipe! Thanks for the feedback on the sauce! I will add a note.

        Reply
    21. Emily Kil says

      March 20, 2019 at 11:04 pm

      5 stars
      Enjoyed this recipe’s simplicity and flexibility. I used a seafood mix I had on hand and roughly measured the dry ingredients for the batter. I had not thought of using sweet rice flour and cornstarch. It worked out well. For other home cooks, I will note that I had to use about double the recommended water to get the thin consistency needed.

      Reply
      • Mar says

        August 08, 2020 at 6:55 am

        5 stars
        I tried this today! I had alot of green onion and flour at home, and with the lockdown, I cant go to find korean restaurant to get this. it looks very intimidating but you process makes it clear ❤️Thank you for recipe!
        One question, how thick does the usual one pancake usually made? Any standard size? Mine come out thin, around 3 mm, and as I use little oil, Its not so crispy. Will use more oil next time and experiment with seafood and other meat!

        Reply
        • Hyosun says

          August 08, 2020 at 12:51 pm

          The thickness is really up to you. There are no rules but not too thick. Thinner pancakes are usually crispier. If you want your pancakes crispy, generous amount of oil is a must. They use a lot of oil at restaurants to the point almost deep frying to make them so beautifully golden and crispy.

          Reply
    22. Kara says

      December 30, 2018 at 4:13 pm

      5 stars
      Hi Hyosun,
      Is it acceptable to serve pajeon with Korean BBQ?
      Have a Happy New Year!
      Thank you,
      Kara

      Reply
      • Hyosun says

        December 30, 2018 at 9:17 pm

        Of course! It will make a great appetizer.

        Reply
        • Kara says

          December 30, 2018 at 9:52 pm

          Thank you Hyosun!

          Reply
    23. Yang balmaceda says

      November 20, 2018 at 8:42 am

      I like it its awesome yummy

      Reply
    24. Asa says

      July 07, 2018 at 2:36 pm

      Thank you so much for pointing at option of mixing everything! I love Korean food, but most instructions for cooking this pancakes for not very experienced cook. I plan to make those tonight, plus check, if they can be reheated tomorrow.

      Reply
    25. Sofia says

      April 26, 2018 at 12:36 pm

      Hello Hyosun,
      Thank you for sharing the recipe. I made it for dinner just now and it was a success; crispy and delicious! I will make it again soon, for sure. I also made the dipping sauce. I will check out your other recipes.

      Reply
    26. Evelyn says

      April 02, 2018 at 2:25 am

      do you find using cast iron creating a better quality pancake? more oil compared to non stick? which kind would you recommend? non stick or cast iron?

      Reply
      • Hyosun says

        April 03, 2018 at 10:38 pm

        Use cast iron if you have it, but I wouldn’t go out buy one just for this.

        Reply
    27. Mo Davies says

      March 17, 2018 at 9:25 pm

      We just had the Korean Seafood Pancake in J-town, San Jose and are thrilled to find this recipe. I thought ours had rice flour in the recipe and am happy to find this one instead of others that called for wheat flour only.

      Reply
      • Hyosun says

        March 18, 2018 at 11:21 am

        I’m glad to hear you’re going to try making it at home. Enjoy!

        Reply
    28. Ava says

      May 12, 2017 at 5:30 pm

      Hi, can i use garlic chives instead of green onion?

      Reply
      • Hyosun says

        May 17, 2017 at 8:39 pm

        Sure, but it won’t be pajeon anymore because pa means scallions. In Korea, savory pancakes made with garlic chives are called buchu jeon. Buchu means garlic chives. See the recipe here:https://www.koreanbapsang.com/2016/09/buchujeon-garlic-chive-pancakes.html

        Reply
    29. Russ wagner says

      March 24, 2016 at 10:23 pm

      I love your site and recipes. My wife is korean and doesn’t know how to cook so I make her and my kids lots of your home favorites:)
      I was wondering if you have a recipe or could help with a recipe. We got a bunch of dried squid from Korea and my mother in law makes dried squid pancakes that are out of this world. I can’t find any recipe for this. Any ideas? Thank you Russ

      Reply
      • Hyosun says

        March 25, 2016 at 11:34 am

        Hi Russ – Thank you for the nice words! That’s awesome you make Korean food for your family! There are various ways to make it, but basically you will need to soak the dried squid for several hours until softened, and then chop into small pieces to mix with the batter and other ingredients of your choice. Hope this helps.

        Reply
        • Vassag says

          May 12, 2020 at 8:33 pm

          Hi there, I tried recreating my own Buchim Garu with Bob’s Gluten Free 1-1 flour “by mixing 3/4 flour, 2 tablespoons of Bob’s sweet rice flour, 2 tablespoons potato starch 1 teaspoon garlic powder, and 1/2 teaspoon salt.” Sadly, despite using a cast iron skillet and the 3-4 tbsp oil, my pancake completely fell apart. Using just 3/4 cup of water was not enough. I ended up adding 8-10 tbsp more water to mimic the consistency in the pictures you have posted, but I’m now wondering if I may have missed a step or misunderstood your recipe? Kindly, please help!

          Reply
          • Hyosun says

            May 12, 2020 at 9:53 pm

            hmm I’m thinking your batter was way too thin. Even with Gluten Free flour, adding 8 to 10 tablespoons more sounds excessive. That’s that’s more than a half of cup on top of 3/4 cup the recipe calls for. Way too much! Maybe the photo doesn’t show the true consistency well. I just wanted to show it should flow easily from a spoon. On another subject, I’m happy to hear you tried it with Bob’s gluten free flour. I’ve been meaning to try it because a lot of people ask about gluten free options. Hope it works out for you with less water. Try it with 3/4 cup of water with a tablespoon or two more if needed.

            Reply
            • Andrea says

              September 14, 2020 at 9:26 pm

              Hi Hyosun! My husband loves spring onions so really want to try to make this one for him! One question, are there any other proteins you would recommend for it? We’re both allergic to seafood (only ok with fish and seaweed unfortunately), so was wondering if anything else would make a decent substitute. Thank you for doing your blog, I love it!

            • Hyosun says

              September 16, 2020 at 11:25 pm

              How about thin strips of chicken or pork?

    30. Amanda says

      January 27, 2016 at 8:58 pm

      what is rice powder?
      is it the same as rice flour?

      Reply
      • Hyosun says

        January 27, 2016 at 11:19 pm

        yeah they are the same. Thanks!

        Reply
    31. Carmen says

      May 31, 2015 at 6:01 pm

      Thank you for recipe^^. It turned out great^^.

      Reply
      • Hyosun says

        June 01, 2015 at 9:31 am

        Nice! Thank you for letting me know.

        Reply
    32. Carousel Ussher says

      January 02, 2015 at 10:52 am

      Made this for our family’s New Years Eve bash… It was a big hit. Thanks for sharing!

      Reply
      • Hyosun says

        January 04, 2015 at 7:02 pm

        That’s great to hear! Happy New Year!

        Reply
      • Hyosun says

        January 04, 2015 at 9:36 pm

        Nice! Thanks for letting me know.

        Reply
    33. sUjittra soontrontip says

      July 28, 2014 at 1:27 am

      พาจอนของเกาหลีชอบมากๆอร่อยค่ะ

      Reply
      • Hyosun says

        July 28, 2014 at 2:15 am

        Thanks for stopping by and for the nice words!

        Reply
    34. Anonymous says

      March 16, 2014 at 12:16 am

      Thank you for posting this. Buchim garu isn’t available everywhere; your recipe looks like a good substitute. Every other recipe for jeon I found online either calls for buchim garu or just flour, which obviously would be missing something.

      Reply
      • Hyosun Ro says

        March 19, 2014 at 4:04 am

        You’re welcome. Try it and let me know how you like it. Thanks!

        Reply
    35. Fleur says

      February 03, 2014 at 12:54 am

      Hi Hyosun 🙂

      Do i need to add minced garlic or ginger juice to ready made buchim garu? Ingredients on packaging listed wheat flour, salt, pepper and onion powder

      Thanks!

      Reply
      • Hyosun Ro says

        February 03, 2014 at 2:23 am

        You don’t need to. Garlic and ginger will add extra flavors, but buchim garu is usually seasoned pretty well. Enjoy!

        Reply
    36. Anonymous says

      February 20, 2013 at 3:49 pm

      Thank you for the quick response! I’m looking forward to trying again.

      Reply
    37. Anonymous says

      February 20, 2013 at 12:02 am

      My jeon did not come out very crispy and I think it’s because I used too much batter for each one. Can you tell me how many pancakes you usually get out this recipe? Thanks. Also, I love your site.

      Reply
      • Hyosun Ro says

        February 20, 2013 at 3:03 am

        It could have been too thick. Also, using a bit more oil and higher heat will help if you like it very crispy. I don’t remember how many, but I’ll count them and update the post next time I make this. Thanks!

        Reply
    38. hatootie says

      February 16, 2013 at 8:21 pm

      I love this dish. As a variation, I have made it with clams only, since I live in New England and clams are cheap and delicious here at a dollar a pound. I use the juice from the clams in place of the water in the batter.

      Reply
      • Hyosun Ro says

        February 20, 2013 at 2:54 am

        Sounds delicious! Thanks for letting me know.

        Reply
    39. Anonymous says

      December 19, 2012 at 7:46 am

      thanks for sharing.

      Reply
    40. Anonymous says

      July 13, 2010 at 9:42 pm

      great post

      Reply
    4.66 from 124 votes (108 ratings without comment)

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