Crispy seafood and scallion pancakes (Seafood and scallion pajeon) from The Kimchi Chronicles: Rediscovering Korean Cooking for an American Kitchen by Marja Vongerichten

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

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

  • JoanN on January 15, 2014

    Added more shrimp to substitute for the oysters, but otherwise made this as written. I didn't matter how long I cooked the pancake or at what temperature, I couldn't get the inside of the pancake to cook. I even baked a pancake at 350F for about 15 minutes and the inside still wasn't cooked. Ended up throwing out the rest of the batter.

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