Pajeon Seafood Pancake | Erwan Heussaff

This time around, Erwan re-interprets a Korean recipe and prepares crispy Pajeon, a savory seafood pancake with octopus, oysters and squid.

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2 cups all purpose flour
2 cups water
2 eggs
1 bunch scallions
3 cups mixed seafood (octopus, squid, oysters)
4 tbsp soy sauce
1 tsp rice vinegar
2 cloves of garlic, minced
2 dried chili
3 tbsp sugar
4 tsp sesame oil


Chop the squid and octopus.

In a saute pan, add oil and garlic, squid, octopus and whole oysters, season with salt.

Stir and cook 3/4‘s of the way, until just about cooked through and reserve in a bowl.

Into a small bowl, crack 2 eggs and whisk with flour and water, season with salt, sesame oil and add chopped scallions.

Add oil to non-stick skillet over low heat and add egg mixture to the pan, top with seafood and sliced dried chilis. Cook on a low fire, until the top is set. Flip onto another pan and sear the other side.

Meanwhile, in a small bowl, add sugar and dilute with soy sauce, 2 tsp sesame oil and a splash of rice vinegar.

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