Haemul Pajeon – Korean Seafood Pancakes

Serves 3-4

• 1 cup flour
• 1/2 t salt
• 1/2 cup cornstarch
• 1 large egg
• 1/4 cup vegetable oil
• 1 3/4 cup water
• 6 scallions, trim ends, slice in long thin strips
• 1 large jalapeño pepper, halved lengthwise, seeded, sliced thinly
• 1 red bell pepper, sliced in long thin strips
• 1/2 lb. cleaned squid, bodies and tentacles (cut larger tentacles in half lengthwise)
• 1/2 lb. med shrimp, peeled and deveined, sliced in half lengthwise
• 1/3 lb. king crab, Jonah or lump crabmeat
• 8 shucked oysters

Combine flour, cornstarch and salt in a mixing bowl

Whisk water and egg together then whisk into flour mix

Heat an 8-inch non-stick skillet over high heat (if you don’t have an 8 inch pan, try to keep batter mix to around 8 inch width in center of pan)

Add 1 T vegetable oil to pan and sauté red peppers, jalapeños and scallions until they start to soften

Add shrimp and squid, toss and spread evenly

Spread oysters and crabmeat around

Pour 1/3 of the batter over top (slowly from the center to fill all the holes

When pancake firms up and starts to brown (around 2 min.) flip it

Note on flipping- the ideal way to go about flipping is the old chef flapjack style of flipping in the air. If you want to be safe, use two spatulas and be careful. If your first efforts aren’t perfect, don’t worry the taste will still be great!

Cook for another 2 min. or so and serve with soy dipping sauce

Dipping sauce

• 1/2 cup soy sauce
• 2 T rice vinegar
• 1/2 t garlic, minced
• 2 t sesame oil
• 1/2 t sugar

Mix all ingredients together