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1
Mix the batter
5 minutes
No heat
Whisk the all-purpose flour, rice flour, salt and pepper in a large bowl. Add the beaten eggs and ice-cold water and stir with chopsticks or a fork until just combined — the batter should coat a spoon thinly, like single cream.
Stop as soon as the flour disappears; a few lumps are fine and keep the pancake light.
Done when: Batter is smooth, thin and pourable, with no dry flour visible.
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2
Lay the scallions and seafood in the pan
5 minutes
Medium-high heat (190°C / 375°F)
Heat 30 ml of oil in a large non-stick or cast-iron pan over medium-high heat. Lay half the green onions in the pan in a single layer, all pointing the same way, then scatter half the shrimp, squid, carrot and chilli over them.
Laying the scallions flat first gives the classic look: long green stalks running through the pancake.
Done when: Scallions sizzle gently and the pan is hot enough that a drop of batter sets at once.
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3
Pour the batter and fry the first side
6 minutes
Medium-high heat (190°C / 375°F)
Pour half the batter evenly over the scallions and seafood, tilting the pan so it fills the gaps. Fry without moving it for about 6 minutes, pressing the edges down with a spatula, until the underside is deep golden and the edges look crisp.
Resist the urge to prod it — leaving it alone is what builds the crisp crust.
Done when: Edges are golden and lift easily from the pan; the top looks mostly set.
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4
Flip and crisp the second side
5 minutes
Medium heat (175°C / 350°F)
Slide a large plate over the pan, flip the pancake onto it, then slide it back into the pan, uncooked side down. Add the remaining oil around the edges and fry for about 5 minutes more, until the second side is golden and the seafood is cooked through.
If the flip feels risky, cut the pancake into quarters in the pan and flip each piece — it is just as good.
Done when: Both sides are golden and crisp; shrimp are pink and curled, squid is opaque white.
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5
Rest, cut and repeat
4 minutes
No heat
Lift the pancake onto a wire rack or paper-lined plate and rest for 2 minutes so the crust stays crisp. Cut into bite-sized squares with kitchen scissors or a knife. Repeat with the remaining batter, scallions, seafood and oil to make the second pancake.
Cutting with scissors is the Korean way — it keeps the crisp edges from tearing.
Done when: Pancake is crisp at the edges, tender inside, and cut into neat pieces.
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6
Serve with the dipping sauce
2 minutes
No heat
Arrange the pieces on a warm plate with the small bowl of soy-vinegar dipping sauce in the middle. Serve at once, while the pancake is still hot and crisp.
Serve immediately — pajeon loses its crunch fast as it cools.
Done when: Pancake is hot, golden and crisp; the sauce is ready for dipping.
auto_awesome Finishing Touches & Plating
Serve the pajeon hot, cut into squares, with the soy-vinegar sauce for dipping — and a cold glass of makgeolli if you have it.
South Korea
1h 5m
