Haemul pajeon is Korea's beloved seafood and spring onion pancake — crisp and golden at the edges, soft and savoury in the middle, and studded with prawns, squid and long batons of spring onion. In Korea it's the classic thing to eat on a rainy day with a glass of makgeolli.
The trick to a really crispy pancake is a cold, lumpy batter (icy soda water works a treat) and a generous slick of hot oil in the pan. Don't overmix and don't rush the flip.
A bag of frozen marinara mix from the supermarket makes this incredibly easy at home — no fiddly seafood prep required. Serve it cut into wedges with the tangy soy dipping sauce.
