Korean seafood pancake (Hae Mul Pajeon)




11/2 cup all-purpose flour

1/2 cup rice flour
2 cups water
2 eggs
1 bunch spring onion, Chinese Chives flower, cut into 3″

Carrot , red chili , Onion -thin slice

seosoning : salt, paper, soya source & sugar to taste

Vegetable oil
mixed seafood of your choice (fresh!) – such as oysters, shrimp, clams, octopus, squid …


In a large bowl, mix all flours and water together, then beat in the egg & add enough seasoning. The batter should have the same consistency as pancake batter.

Heat a  frying pan over medium high heat and add a thin layer of oil to the bottom. sprinkle 1/3 onion, carrot, chili & other vege & seafood. Pour about 1/3 of batter on top. cover & Cook for 6-8 minutes or until the top stops bubbling and the bottom is browned. Flip over and cook another 6-8 minutes. Transfer to a serving plate.

Repeat with the rest of the batter. ENJOY.


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