Pajeon (seafood pancakes)
Serves 4 | prep 15 mins | total time
For the dipping sauce
- 2 spring onions, finely chopped
- 4 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp sesame seeds, toasted and lightly crushed
- ½ tbsp crushed chilli flakes or 1 tbsp Korean red pepper powder (gochugaru*)
For the batter
- 100g rice flour
- 60g self-raising flour
- 2 tbsp miso paste or Korean soybean paste (doenjang*)
- 1 x 225g pack raw jumbo king prawns, defrosted and butterflied
- 1 x 200g pack raw squid rings, sliced in half
- 5 spring onions, sliced into long thin strips, including the green part
- 2 large garlic cloves, crushed
- 2 red chillies, cut into long thin strips with seeds
- 1 green chilli, cut into long thin strips with seeds
- 8 tbsp vegetable oil, for frying
- To make the dipping sauce, mix all the ingredients in a small bowl; set aside.
- For the batter, in a large bowl, gently whisk together the rice flour, self-raising flour, miso paste and 300ml cold water with seasoning until smooth. Pat the prawns and the squid rings dry on kitchen paper. Add to the batter, along with the sliced spring onions, garlic and chillies. Mix to coat well.
- Heat 2 tablespoons vegetable oil in a 16-18cm wide nonstick frying pan over a medium heat. Once hot, spoon in a quarter of the batter and spread out evenly to make a thick pancake covering the base of the pan. Fry for 3-4 minutes until golden brown and crispy on the bottom. Flip over and cook until the other side is golden, another 3-4 minutes. Drain on kitchen paper and cover in foil to keep warm. Make three more pancakes, drizzling in more oil as necessary, about 2 tablespoons per pancake, and reducing the heat as needed.
- Cut the pancakes into wedges and serve immediately with the dipping sauce.
This savoury pancake is a popular classic recipe. Traditional additions to the basic rice-flour batter can vary from just spring onions or kimchi to seafood. Eat as a starter or a substantial nibble with drinks.