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Filling Preparation:

  • Assortment of Seafood (Squid, Prawns, Cut To Uniform Size: The Size of a Medium Prawn Etc.) 1.0 kg
  • Whole Spring Onions 1.0 kg
  • Red Chilli Pepper, Diced 5.0 pc
  • Green Chilli Pepper, Diced 5.0 pc
  • Sesame Oil 30.0 ml

Pancake Batter Preparation:

  • Korean Pancake Mix 1.2 kg
  • Eggs 5.0 pc
  • Garlic cloves, finely diced 20.0 g
  • Ginger, finely diced 15.0 g

Part omelette, part pancake: this is a Korean classic, packed with seafood and spring onions.



  1. Filling Preparation:

    • Prepare the seafood, spring onions, and optional peppers, draining the excess water. (Wet ingredients will make the pajeon soggy) Mix the seafood with the sesame oil.
  2. Pancake Batter Preparation:

    • In a large bowl, mix the pancake mix with 900ml of icy cold water and the egg. Add a little more water until the batter is slightly thick but still runny. (For crispy pajeon, the batter should be relatively thin). Mix in 2/3 of the seafood.
  3. Finish The Dish:

    • Heat 2 to 3 tablespoons of vegetable oil in a non-stick pan over medium heat. Ladle ½ of the mixture into the pan and spread it evenly into a thin-round shape.
    • Arrange the spring onions in lines on top of the batter and add ½ of the remaining seafood and a few slices of the optional peppers.
    • Cook until the bottom is golden brown, approx. 3-4 minutes and turn it over, adding more oil, approx. 2-3 tablespoons. Turn up the heat briefly to medium high to crisp up the pancakes.
    • Press it down with a spatula, and cook for another 3-4 minutes. Repeat the process with the remaining batter and ingredients. Serve hot off the pan with a dipping sauce.
    • This dish is best prepared a ’la minute.