Haemul Pajeon (Seafood Scallion Pancakes)
Recipe by Eric Kim | Total time: 35 minutes Haemul pajeon, perfumed with savory seafood and scallion flavor, have shatteringly crisp exteriors with soft, often chewy, interiors. Arguably the homiest of jeon — the vast category of Korean pan-fried fritters — haemul, or seafood, pajeon are surprisingly chill to make on a weeknight. Stuffed with zucchini, squid and shrimp, these particular ones from the chef Mingoo Kang “are easy to customize,” he writes in his book “Jang: The Soul of Korean Cooking” (Artisan, 2024). You can swap in other seafood or vegetables or add kimchi. This recipe makes enough batter for two pancakes, which can be eaten as a complete meal but are more commonly enjoyed as a party snack with alcohol or small plate among other dishes. The instructions below call for plenty of oil for frying; that’s the real secret to a great homemade pajeon (scallion pancake). —Eric Kim Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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