‘Jeon’ basically means pancake in Korean culinary terms, ‘haemul’ is seafood. This is like the Japanese version of okonomiyaki because you can just about put anything in the pancake mix except your kitchen sink. When ‘jeon’ is coupled with ‘pa’ it means, scallion or green onion pancake. Judging by my photo, I probably put a little less than I should’ve. I also made my pancake rather thin than the thick patties you’d find in Korean eateries cause I wanted to stretch out the batter. Although I only used two types of seafood here (shrimps and crabsticks), you could totally add squid, mussels or even fresh crab meat. I couldn’t get my hands on some calamari so had to settle for the crabsticks.
1 cup flour
1/2 cup water
Spring onions / scallions, chopped largely
2 cloves garlic, minced
1 onion, sliced thinly
1/2 cup light soy sauce
1 teaspoon Sesame oil
1 teaspoon minced red onion
1 teaspoon minced garlic
1/2 teaspoon toasted sesame seeds
1 teaspoon chilli powder
1 teaspoon chopped scallions
1/2 teaspoon sugar
1. Mix the pancake mix together. If it’s too dry, add more water, if it’s too wet, add more flour. Season your mix.
2. Add your seafood, scallions, garlic and onion to the mix.
3. Heat your frying pan with oil. Pour in the batter in batches cook till both sides of pancake are browned.
4. Mix all ingredients of dipping sauce together. Eat while hot.
Note: They sell the pre-made pancake mix in stores. You can use that as well.