Korean Seafood Pancake - Haemul Pajeon - crispy outside, tender inside

Many of us who love Korean cuisine would probably name seafood shallot pancake as one of the favourites.

If you like have a quick fix at your home kitchen to satisfy your sudden craving for seafood pancake during the cold months, here are some tips :

Korean cooks would add some baking powder, rice flour, mung bean flour to all purpose or self raising flour, egg and cold water to make the batter.

Add beaten egg. Season with salt and pepper.

Ensure that the flour is well combined, but not too fluid.  Neither should it be dry and hard as a dough.

Pour a thin layer of mixture on a  non-stick or well greased frying pan.  Cast iron hot plate conducts heat very well and makes the pancake crispy. However, using Korean magic stone frying pan requires less oil and is a healthier option.

Add seafood. Then pour the rest of the batter.

You'll need medium high heat to sizzle the egg pancake till it's crispy on the outside but remains soft and juicy within. Flip over and cook briefly for2 minutes. Turn off the heat and let the pancake rest for another 2 minutes.

To prepare dipping sauce : soy sauce, vinegar, spring onion, sliced green and red chillies.

It's easy to cook, no fuss, no mess.