Rainy Day Ritual: Crispy Seafood Scallion Pancake (Haemul Pajeon) & Makgeolli
Rainy days call for seafood pajeon and makgeolli. It’s basically a rule in Korea.
So when it rained over the weekend, I knew exactly what I had to do:
Chill a bottle of makgeolli in the fridge and make myself a crispy, savory seafood scallion pancake.
Ingredients
- 3 stalks of scallions (cut into manageable lengths)
- Seafood of your choice (I used shrimp and octopus)
- All-purpose flour or Korean pancake mix (buchimgaru)
- Water
Optional: 1 egg (to help bind everything), but I skipped it this time and just used flour and water—it still turned out amazing!
How to Make It
-
Cut the scallions and seafood into bite-sized pieces.
Season lightly with a bit of salt and mix them together. -
Mix about 4 heaping tablespoons of flour or buchimgaru with water.
The batter should be slightly thin, but not too watery.
-
Pour the mixture in and spread evenlyPan-fry until both sides are golden brown and crispy.
What can I say—it’s the ultimate rainy day combo:
Crispy seafood pajeon, a chilled glass of makgeolli, and the sound of rain in the background.
No words needed. Just happiness.