1-1/2 to 2cupsassortment of seafoodsquid, shrimp, mussels, oysters, clams, etc., cut into bite sizes
1 or 2bunches scallions
1red chili pepper - optional
1egglightly beaten - optional
Batter - makes 2 large (about 7 to 8-inch) pancakes
1cupKorean pancake mix, buchim garu, 부침가루(or all purpose flour or gluten free flour with 1/2 teaspoon salt - See note)
2 to 3 teaspoonsvinegar
pinchof black pepper
pinchof gochugaruKorean red chili pepper flakes
1/2teaspoonsugar - optional
1 tablespoon chopped scallion - optional
1 tablespoonDiced onion - optional
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.
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.
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.
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.
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.
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.
Cut the scallions shorter, 2 to 3-inch lengths. You can mix everything with the batter, except the egg. Drizzle the egg over on top, and follow the direction above for pan-frying.
Use 1/2 cup buchim garu and 1/2 cup frying mix, if available. for extra crispy pancakes.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.