Recipe courtesy of Marja Vongerichten

Seafood and Scallion Pajeon (Crispy Seafood and Scallion Pancakes)

  • Level: Easy
  • Total: 17 min
  • Prep: 10 min
  • Cook: 7 min
  • Yield: Makes about 4 large pancakes
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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


  1. 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:

Yield: Makes 1 cup
  1. 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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