Seafood-scallion pancake (Haemul-pajeon) from Maangchi's Real Korean Cooking: Authentic Dishes for the Home Cook (page 189) by Emily "Maangchi" Kim and Lauren Chattman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Korean rice liquor (Makgeolli)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute oysters for squid and shrimp.

  • Vanderpham on December 03, 2024

    I was skeptical about this recipe because it does not have any baking soda. It did not come out crispy, even though I used a lot of oil and let it sit in the pan for longer than recommended. also, the soy sauce and vinegar ratio is way too much vinegar, and I would recommend using a Chinese vinegar rather than white distilled

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