School Chef's Haemul Pajeon
Maximizing umami by adding tuna extract and sugar to the buchimgaru batter, with plenty of squid for a premium seafood scallion pancake.
Ingredients needed 2 servings
Recipe
Cooking tips
- Adding a little tuna extract and sugar to the batter helps remove the fishy smell of the squid and enhances the umami.
- Using a higher ratio of vegetables and squid compared to flour or buchimgaru results in a more luxurious taste.
Recommended for
- For those who want a crispy and savory pancake loaded with squid.
- For those looking for a special anju or snack that goes well with rainy days.
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