Seafood scallion pancakes

Ingredients:

Two handfuls of chives (or green onions)

1/2 cup oysters

1/2 cup shrimp

1/2 cup clam meat

1 squid

1 egg

1 green chili pepper

1 red chili pepper

Cooking oil as needed

Batter Ingredients:

2 cups Korean pancake mix (buchim garu)

2 cups reserved seafood boiling water

Dipping Sauce Ingredients

2 tablespoons soy sauce

1 tablespoon cooking wine

1 tablespoon vinegar

(for 2 pancakes)

Instructions:

Peel and cut the squid into small pieces. Rinse the shrimp, oysters and clam meat in salt water.

In a pot, add 2 cups of water and a pinch of salt, then bring to a boil. Blanch the prepared seafood for about 30 seconds, then remove and set aside. Reserve the seafood boiling water, cool it, and set aside for the batter.

Trim and wash the chives (or green onions), cutting them to fit the length of your frying pan. Slice the green and red chili peppers diagonally.

In a mixing bowl, combine the pancake mix and the reserved seafood boiling water. In another bowl, beat the egg with a pinch of salt to make an egg wash.

Heat a generous amount of oil in a pan, then pour a ladleful of batter, spreading it into a circle. Arrange the chives evenly on top, add the seafood, and drizzle a little more batter over the toppings.

Fry until golden on both sides, adding the sliced chili peppers and egg wash on one side before flipping. Cook until both sides are crisp and golden, then remove from heat.

Serve the seafood pancake on a plate with dipping sauce on the side. (You can add chopped green chili and finely chopped onion to the sauce for added flavor.)

[Source: W Table]

(Haemul pajeon, Korean seafood pancake, savory seafood and green onion jeon, crispy seafood pajeon)