Entree: South Korea – Gyeongsang – 동래파전 ➤ Dongnae pajeon (Crisp pan-fried green onion pancake often studded with seafood from Dongnae)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 10 min

Total 50 min

Ingredients

- 1 cup (120 g) all-purpose flour
- 1/2 cup (70 g) rice flour
- 1 tsp (5 g) fine sea salt
- 1 tsp (4 g) sugar
- 2 large eggs, approx. 100 g total
- 1 1/4 cups (300 ml) cold water
- 12 scallions (green onions), about 10 oz (280 g), trimmed to 8–10 inch (20–25 cm) lengths
- 8 large shrimp, approx. 8 oz (225 g), peeled and deveined, halved lengthwise
- 6 small oysters, approx. 6 oz (170 g), shucked (optional but traditional)
- 6 oz (170 g) squid, cleaned and sliced into 1/4-inch (6 mm) rings
- 3 tbsp (45 ml) neutral oil (vegetable or canola) for frying, plus more as needed
- 2 tbsp (30 ml) toasted sesame oil (optional, for finishing)
Dipping sauce:
- 3 tbsp (45 ml) soy sauce
- 1 tbsp (15 ml) rice vinegar
- 1 tsp (5 ml) sesame oil
- 1 tsp (5 g) sugar
- 1 tsp (5 g) gochugaru or red pepper flakes (adjust to taste)
- 1 tsp (5 g) toasted sesame seeds
- 1 small garlic clove, minced
- 1 tsp (5 g) finely chopped scallion

Instructions

1. In a large bowl whisk together all-purpose flour, rice flour, sea salt, and sugar. Whisk in eggs and cold water until a smooth batter forms; it should be slightly thinner than pancake batter. Let rest 10 minutes in the refrigerator.
2. Meanwhile prepare seafood and scallions: pat shrimp, oysters, and squid dry. Arrange scallions in a bundle and separate slightly so they will lay flat in the pan.
3. Preheat a wide 10–12 inch (25–30 cm) nonstick or cast-iron skillet over medium-high heat. Add 1 tbsp (15 ml) neutral oil and swirl to coat.
4. When oil is hot but not smoking, lay half the scallions in the pan in a single layer. Scatter half the seafood evenly over the scallions.
5. Pour half the batter evenly over the scallions and seafood, tilting the pan so the batter coats and fills gaps. Reduce heat to medium and cook until the bottom is golden and crisp, about 4–5 minutes.
6. Add 1 tbsp (15 ml) oil around edges and carefully flip the pancake using a wide spatula (or invert onto a plate then slide back into pan) and cook until the other side is golden and cooked through, about 3–4 minutes. Repeat with remaining oil, scallions, seafood, and batter to make a second pancake.
7. Optional: brush each pancake with toasted sesame oil just before serving for extra aroma.
8. Make the dipping sauce: whisk together soy sauce, rice vinegar, sesame oil, sugar, red pepper flakes, sesame seeds, garlic, and scallion until sugar dissolves.
9. Cut pancakes into wedges and serve immediately with the dipping sauce.