Korean seafood pancake (haemul pajeon) is a popular savory pancake dish made with seafood and green onions. I’m using a seafood mix available in the frozen section but you can use any fresh or frozen seafood or combination.
The perfect pairing for this dish is Korean rice wine called Makgeolli (pronounced MAHK-oh-lee). It’s amazing together!
Dipping Sauce Pancake Dipping Sauce: In a small bowl, mix ingredients together and set aside. Pancake: In a mixing bowl add flour, cornstarch, garlic powder, salt, pepper and water and mix just until there are no lumps. Set aside. Trim the green onions. If they are thick, slice in half lengthwise. Slice the green onions to fit your skillet. (cutting in half, if needed). Slice red pepper. Chop seafood into bite sized pieces. Set aside. Heat 2 Tablespoons of oil in a skillet over medium high heat and swirl to coat the pan. Place the green onions in the pan in a single layer. Evenly pour 3/4 of batter in the pan. Place seafood and red chili evenly on top of the green onions. Pour in the remaining batter to the pan. Reduce heat to medium. Beat an egg in a small bowl and drizzle over the batter. Cook for about 5 minutes or until the bottom is golden and crispy. Carefully flip the pancake over, using 2 spatulas if needed. Gently lift the one side of the pancake and add 1-2 Tablespoons of oil. Cook for 3-4 minutes or until golden and crispy. Flip the pancake again and cook for about 1 minute to get the bottom crispy. Transfer to a cutting board and cut into bite sized pieces. Transfer to a plate and serve with dipping sauce. 
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Instructions