해물파전 · Seafood scallion pancake

Seafood scallion pancake

해물파전

What exactly is it?

Long scallions and seafood are pan-fried in a broad pancake. Some kitchens emphasize crisp edges, others a moist center. Sweet cooked scallion and chewy seafood are paired with a soy-vinegar dip.

Main ingredients

Scallions, wheat or rice-flour batter, squid, shellfish or shrimp, egg

Ordering and serving

Divide it with chopsticks or scissors. Check the seafood assortment. For a vegetarian alternative, the stock in the batter matters as well as the toppings.

Origins and changes

It is the seafood form of pajeon. Dongnae’s documented regional version uses wheat and rice flour mixed with anchovy stock and an egg finish, creating a different style from a uniformly crisp pancake.

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How do similar dishes compare?

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Seafood scallion pancake

해물파전

Main ingredients: Scallions, wheat or rice-flour batter, squid, shellfish or shrimp, egg
Flavor and character: Long scallions and seafood are pan-fried in a broad pancake. Some kitchens emphasize crisp edges, others a moist center. Sweet cooked scallion and chewy seafood are paired with a soy-vinegar dip.
How to eat it: Divide it with chopsticks or scissors. Check the seafood assortment. For a vegetarian alternative, the stock in the batter matters as well as the toppings.

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Oyster pancake

굴전

Main ingredients: Oysters, wheat flour, egg, salt, cooking oil
Flavor and character: Oysters receive a thin flour-and-egg coating and are pan-fried. The light covering preserves their shape and moist flesh rather than forming a thick fritter. Pieces may be individual oysters or small clusters, served with soy-vinegar dip.
How to eat it: The oyster inside should be cooked as well as the egg coating. Dip lightly, and account for oysters, wheat and egg in the ingredient list.

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