Modu Recipe
Modu Recipe

Sung Si-kyung's Seafood Pajeon

A crispy seafood pajeon that maximizes the texture of scallions and seafood by briefly blanching the seafood to control moisture and using a minimal batter.

Ingredients needed 2 servings

Recipe

Cooking tips

  • Pre-blanching the seafood prevents excess moisture during cooking, keeping the pancake crispy to the last bite.
  • Adding a little minced garlic to the batter helps neutralize any floury taste and reduces any fishy smell from the seafood.
  • Use only enough batter to act as a binder for the ingredients; a thin layer keeps the pancake from becoming greasy.

Recommended for

  • Those who want to make a crispy, non-soggy seafood pajeon like a restaurant's.
  • Those who prefer the texture of scallions and seafood over a thick flour batter.
  • Those looking for a perfect homemade drinking snack for a rainy day or weekend.

Shop ingredients on Coupang(Ad)

scallionssquidshrimpoystersKorean pancake mixminced garliccheongyang chili pepperred chili peppereggsoy saucevinegar

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