Pajeon is a savory pancake made with green onions and seafood. Most usually it is enjoyed in the form of “haemul pajeon” with seafood toppings.

“It is probably the greatest street food in the world. This simple, but always delicious spring onion pancake ― piping hot off the griddle, torn into pieces and dressed with chojang ― is one of my alltime favorite foods,” Millon says.

“We often make the dish at home when we have friends over to pass around with drinks before dinner. Everybody always loves it.”

Ingredients

100 grams mussels, 70 grams clams, 70 grams oyster, 1 kilogram water with 2 grams (0.5 tablespoon) salt

Seasonings: 4 grams salt, 0.3 gram ground black pepper, 200 grams small green onion, 10 grams (1 spoon) green pepper, 15 grams red pepper

Dough: 95 grams (1 cup) wheat flour, 30 grams non-glutinous rice powder, 1 gram salt, 200 grams water, 60 grams egg, 85 grams edible oil

Vinegar soy sauce: 18 grams soy sauce, 15 grams vinegar, 15 grams water

Preparation

1. Wash seafood in salt water and drain water on a strainer (190 grams). Shred into 1 centimeter-wide strips, season with salt and ground black pepper, then let sit for 10 minutes. ( Photo 1 )

2. Cut the green and red peppers into 2 centimeter-long and 0.3 centimeter-thick diagonally and seed. Trim and wash small green onion, cut into 10 centimeter-long slices (150 grams). ( Photo 2 )

3. Add non-glutinous rice powder, salt and water to the wheat flour, and mix thoroughly (270 grams).

4. Beat egg, and blend vinegar soy sauce.

Recipe

1. Preheat the frying pan and oil. On medium heat, put half ladle of dough on the pan.

2. Place small green onion on the dough and add prepared seafood, green and red peppers. Spread out another half ladle of dough on top, and spread 2 to 3 tablespoons of beaten egg over it. ( Photo 3 )

3. On medium heat, panfry for 5 minutes. When the bottom is well done, turn over, cover the lid, fry for another 3 minutes. ( Photo 4 )

4. Serve with vinegar soy sauce.

* All images of the recipe are courtesy of “The Beauty of Korean Food: With 300 Best-Loved Recipes,” published by the Institute of Traditional Korean Food.