Haemul Pajeon

also called pajeon · pajun · haemul pajun · seafood pancake · Korean scallion pancake

The table

1 cup(130 g)all-purpose flourwhisk into a loose batterbeatfoldfry in oil 4 min per side, until crisp
1/4 cup(40 g)potato starch
1/2 tsp(3 g)fine sea salt
1 cup(240 mL)ice water
1 large(50 g)egg
6 oz(170 g; squid and shrimp)chopped mixed seafood
8 stalks(150 g)sliced scallions
3 Tbsp(45 mL)vegetable oil
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.9 things to get out.

Pans and tools

1whisk into a loose batter

2beat

goes in with what step 1 made

3fold

goes in with what step 2 made

4fry in oil 4 min per side, until crisp

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 4 mintwo waits that overlap count once
Needs you
4 minof the steps that give a time

3 of the 4 steps never say how long they take, so both numbers are floors. The recipe itself says 30 min.

  1. whisk into a loose batter

    not timedfrom the start

  2. beat

    not timedfrom the start

  3. fold

    not timedfrom the start

  4. fry in oil 4 min per side, until crisp

    4 minneeds you(read off the step)from the start

The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

You'll need skillet

Goes with

See how it is written
>> title: Haemul Pajeon
>> category: Flatbreads & Pancakes
>> tags: korean, scallion, seafood, skillet, appetiser
>> counters: Ramen Shop
>> aka: pajeon, pajun, haemul pajun, seafood pancake, Korean scallion pancake
>> servings: 4
>> time: 30 min
>> step.4: fry in oil 4 min per side, until crisp

Whisk @all-purpose flour{1%cup}(130 g), @potato starch{1/4%cup}(40 g), @fine sea salt{1/2%tsp}(3 g), and @ice water{1%cup}(240 mL) into a loose batter.

Beat @egg{1%large}(50 g) into @&(~1)batter{}.

Fold @chopped mixed seafood{6%oz}(170 g; squid and shrimp), @sliced scallions{8%stalks}(150 g) into @&(~1)batter{}.

Fry @&(~1)batter{} in @vegetable oil{3%Tbsp}(45 mL) in a #skillet{} ~{4%min} per side, until lacy and crisp.