Print This Recipe
A crispy, golden Korean pancake loaded with whole scallions, shrimp, squid, and clams, shatteringly crunchy on the outside and chewy within, served with tangy soy dipping sauce.
Ingredients
8 whole scallions, trimmed to pan length
100g shrimp, peeled and halved
100g squid, cleaned and sliced
50g clams, shucked
120g all-purpose flour
40g rice flour
1 egg
200ml ice-cold water
1 tsp salt
3 tbsp vegetable oil
Dipping sauce: 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp gochugaru, sesame seeds
Instructions
1
Whisk all-purpose flour, rice flour, egg, ice-cold water, and salt into a thin batter. Do not overmix — some lumps are fine.
2
Heat 2 tablespoons oil in a large non-stick skillet over medium-high heat.
3
Lay the scallions across the pan in a single layer, pour batter evenly over them.
4
Immediately scatter shrimp, squid, and clams across the surface, pressing them gently into the batter.
5
Cook for 4-5 minutes until the bottom is deeply golden and crisp. Drizzle remaining oil around the edges.
6
Flip carefully and cook the other side for 3-4 minutes until crispy. Slide onto a cutting board and cut into pieces.
7
Mix dipping sauce ingredients and serve alongside the hot pajeon.
Did You Know?
There is a Korean saying: "When it rains, pajeon and makgeolli" — the sizzling sound of pajeon cooking is said to mimic the sound of rain.