Pajeon

Method

1. 1 Mix wheat flour with rice flour and ice water; the rice flour is what makes the edges of the pastry crispy.
2. 2 Cut the scallions into pieces the same length as the diameter of the pan, and arrange them parallel to each other in a single layer.
3. 3 Pour more oil than usual into a very hot pan, then sprinkle flour over the onions.
4. 4 Sprinkle chopped squid and shrimp on top, then drizzle beaten eggs over it.
5. 5 Fry for 4 minutes until the bottom is golden and crispy, then flip, press gently, and fry for another 3 minutes. Serve with soy sauce mixed with vinegar.

With an appliance

• Oven 36 min

  Replace steps 3 to 5: arrange onions, drizzle flour, seafood, and eggs on a greased baking tray, bake on the lower rack at 220 degrees for 13 minutes, rotating the tray at the 7th minute; turn on the bottom heat for the last 2 minutes.