We learnt how to make Haemul Pajeon (seafood spring onion pancake) that day, although you could make about almost any type of pancake you dream of. I'm thinking of kimchi pajeon next!
Here are the ingredients you'd need for haemul pajeon - a lot of spring onions, chopped into thirds, some freshly shelled prawns and sliced cuttlefish. You could add or substitute with clams, oysters and the like. It would be better to lightly marinate the seafood to bring out the flavour of the pajeon, as the pancake batter does not have any salt in it.
The batter is simply made from two cups plain flour, two cups water and two eggs. Experiment until you get a consistency that is thick but still runny.
Heat some oil in a frying pan. Line the bottom third of the spring onions in a row. Put the middle portion of the spring onions on top of those, and the top portion of the onions on top of the middle portion.
Arrange the seafood on top of the onions, then pour the batter across, first horizontally, then vertically. Cover the entire area to enable the ingredients to stick together once cooked.
When the batter starts to set, flip the pancake over in one swift motion, taking care not to break it. Pour the batter over the same way. Once the bottom is browned, flip the pancake over and brown the other side.
Ready to serve with or without dipping sauce made from soya sauce, finely chopped garlic and spring onions and chilli flakes. Sesame oil optional.