I am not Korean, but I do like Korean food, and I know a smidgen of Korean (limited to mostly food items, as well as “I love you” and “Thank you”).
Haemul (Seafood) Pajeon (Pancake)
Recipe adapted from Koreancuisine lady, Anna Kim
1-2 Tbsp Oil (canola or light olive oil)
5 green onions or scallions, chopped into thirds
1 1/2 frozen seafood mix (or any desired combination of bay scallops, small shrimp, calamari rings, mussels, clams, whatever), defrosted and drained of excess water
optional: colors! 1 red bell pepper, thinly thinly sliced
Vinegar (Rice vinegar preferred, but you could probably use white or apple cider in a pinch?)
Pinch of Sugar
Extras: Sesame seeds, minced jalapenos, Korean red pepper flakes (gochukaru), sesame oil <–not conventional..
1. Mix pancake batter ingredients together. Start with 3/4 cup of water, and add more water as needed, to get the batter slightly thinner than American pancake batter. The more water you add, the less chewy/bite the pancake will have. If it is too thick, you will have a MOUND of very thick pancake.
2. Heat the oil in a cast-iron skillet. You can use Teflon, if you must…..
3. Dump half the green onions into the batter to coat them, then put them into the pan. Line them up like you would if you were building the base of a log cabin of green onions..
4. Evenly spread half your seafood mix and bell peppers atop the green onion base, so that they fill up in circle. Drizzle your batter back and forth across top to fill in the gaps. Cook on medium low until browned, then flip. Don’t cook too quickly, lest your pancake burn before your seafood cooks!!
You can make your sauce while waiting by mixing the soy sauce and vinegar in a rough 2:1 ratio. Add a little bit of sugar, and toss in some extras for some variety.
5. Cook until the other side is nicely golden brown, too.
6. Slice with a knife or pizza cutter, and DIP in the sauce and eat!