Haemalpajan – Seafood pancake by Chung Jae Lee

95g plain flour
30g sticky rice
200 g water
3 eggs
1 teaspoon salt
Pinch Pepper
2 teaspoons Korean beef stock
7 prawns (shrimp)
1 squid tube
5 pieces scallop
100 g crab meat
1 zucchini (courgette)
1 bunch garlic chives
1 bunch spring onions (scallions) thinly sliced in rounds
95g oil

In a large mixing bowl combine the plain flour, sticky rice, water, eggs, salt, pepper and Korean beef stock. Whisk until the ingredients are well combined.

Wash the prawns in cold salty water and drain. Then finely chop the squid and wash in cold water with the scallops and drain.

Cut the zucchini julienne style and finely dice the chives and add to the flour mixture.

Heat a large flat frypan, add oil and cook the spring onions for 30 seconds. Add half of the seafood and toss for about one minute. Reduce the heat to low and add half the flour and egg mixture. When the pancake starts to brown it is ready. Turn it once.

Repeat for the second pancake.

Combine all the sauce ingredients together and serve in a small bowl with the pancake on a flat plate.