Modu Recipes

Seungwoo Dad's Squid Seafood Pajeon

A crispy seafood pancake made by thinly slicing giant squid (or mitre squid) and layering it with scallions in a grid pattern before frying.

🙋 Recommended for

  • ⭐ Those who want to enjoy thick squid in a soft and crispy pajeon with generous toppings.
  • ⭐ Those who want a pojangmacha-style seafood pajeon that goes well on rainy days.

Ingredients needed 🛒2 servings

  • Giant squid (or mitre squid) body, as needed
  • 1 handful of scallions
  • Korean pancake mix, as needed
  • Plenty of cooking oil
  • A little vinegar gochujang

Recipe 🍳

  1. To prevent the thick giant squid from being tough, thinly slice it by tilting the knife, then cut into thin strips.
  2. Trim the scallions to a similar length as the squid strips and cut them.
  3. In a bowl, mix the Korean pancake mix and water according to the package instructions, stirring until smooth without lumps.
  4. Lightly heat a pan, add cooking oil, and pour a thin, wide layer of batter using a ladle.
  5. Arrange the prepared scallions and squid strips evenly on the batter in a grid pattern, overlapping without gaps.
  6. When the bottom is crispy, flip at the right moment and fry the other side until golden brown.
  7. Flip onto a plate to shape, then serve with vinegar gochujang or drizzle it in a zigzag pattern on top.
  1. Thinly slice the squid into strips, and cut the scallions to a similar length.
  2. Pour the batter into a heated pan, then layer scallions and squid in a grid pattern on top.
  3. Fry both sides until golden and crispy, then serve with vinegar gochujang.

Cooking tips 💡

  • If you use giant squid or large mitre squid without slicing it thin, it will be tough and chewy. So be sure to slice it thinly first for a tender texture.
  • Heat the pan with oil before pouring the batter so the edges of the pancake become crispy like fried food.

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squidscallionsKorean pancake mixcooking oilvinegar gochujang