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SEAFOOD PAJEON + CLIP

Crispy seafood pajeon

1 min 28 sec · 10 original digital images · English narration · 11 subtitle options

Original AI-generated illustrations and AI narration show the cooking stages; this is not live cooking footage. Ingredient amounts shown in the images are illustrative.

BEFORE YOU COOK

Gather your ingredients

Pancake ingredients

  • Scallions: 150 g
  • Cleaned squid: 80 g
  • Hot green chili: 1 · Red chili: 1
  • Korean pancake mix: 1 cup + 1 extra spoonful
  • Soju: ½ cup · Water: ½ cup
  • Seasoned salt: ¼ spoonful
  • Cooking oil: a generous coating for the pan

Dipping sauce

  • Soy sauce: 1 spoonful
  • Vinegar: 1 spoonful
  • Sugar: ⅓ spoonful
  • Gochugaru: ½ spoonful

The reference uses cups and spoonfuls without defining their exact volumes. Keep the stated ratios. Image quantities are illustrative.

This recipe uses soju and is not an alcohol-free version. Contains squid and usually wheat and soy; check your pancake mix and sauce labels.

Digital illustration of pajeon ingredients
Original digital ingredient illustration.

FOLLOW THE COOKING ORDER

From fresh ingredients to a crisp pancake

  1. Wash and chop the scallions

    1. Wash and chop the scallions

    Wash and drain 150 g of scallions, then cut into short lengths.

  2. Slice the squid and chilies

    2. Slice the squid and chilies

    Cut 80 g of cleaned squid into small strips. Slice 1 hot green chili and 1 red chili. Put everything in a mixing bowl.

  3. Measure the pancake mix

    3. Measure the pancake mix

    Use 1 cup of Korean pancake mix, plus 1 extra spoonful.

  4. Add the liquids and salt

    4. Add the liquids and salt

    Add ½ cup soju, ½ cup water and ¼ spoonful seasoned salt. This recipe uses soju and is not an alcohol-free version.

  5. Mix into a thick batter

    5. Mix into a thick batter

    Coat the squid and vegetables evenly. The batter should be thick, not runny.

  6. Oil the pan and spread thinly

    6. Oil the pan and spread thinly

    Heat a generous coating of cooking oil in a frying pan. Spread the mixture into a thin, even layer.

  7. Turn and cook through

    7. Turn and cook through

    When the edges are golden and the underside is set, carefully flip. Cook the other side until golden and the squid is fully cooked.

  8. Mix the dipping sauce

    8. Mix the dipping sauce

    Stir together 1 spoonful soy sauce, 1 spoonful vinegar, ⅓ spoonful sugar and ½ spoonful gochugaru. Slice and serve the pancake while crisp.