Recipe courtesy of Marja Vongerichten
Seafood and Scallion Pajeon (Crispy Seafood and Scallion Pancakes)
17 min
10 min
Makes about 4 large pancakes
17 min
10 min
Makes about 4 large pancakes


  • 2 cups unbleached all-purpose flour
  • 1/4 cup rice flour
  • 2 teaspoons coarse salt
  • 8 small oysters, shucked, or 1 container (8 ounces) oysters, drained
  • 1 dozen medium shrimp,peeled, deveined, and halved crosswise
  • 1/2 cup scallion pieces (1 1/2-inch)
  • Vegetable oil, for frying
  • Scallion Dipping Sauce (below)
Scallion Dipping Sauce:
  • 1/2 cup good-quality soy sauce
  • 1/4 cup toasted sesame oil
  •  2 tablespoons rice vinegar
  •  2 tablespoons gochugaru (red pepper powder)
  •  6 scallions, thinly sliced


Whisk together the flours and salt in a medium bowl. Whisk in 2 1/4 cups cold water. Fold in the oysters, shrimp, and scallions. Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. Ladle in a generous cup of the batter (try to get an equal amount of seafood in each pancake) and cook until browned and crisp on the first side, 2 to 4 minutes. Carefully flip the pancake and cook on the second side until browned and crispy, another 2 to 3 minutes. Continue with the remaining batter and more oil as necessary. Serve hot with the Scallion Dipping Sauce.

Scallion Dipping Sauce:

Combine everything in a small bowl and whisk until combined. 

Cook's Note

Scallion Dipping Sauce: I serve this with all sorts of savory pancakes and dumplings. It's even great for simple roast chicken.


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