Haemul Pajeon or Korean seafood pancake

1. Mix the buchim garu or flour with water until you get a thick, creamy consistency.

2. Heat the oil in a pan and saute the spring onions before adding the flour mixture.

3. Add the seafood and capsicums and cook the one side of the pancake.

4. Next, add the eggs and turn the pancake over. Cook until it turns golden on each side.

5. Slice the pancake into squares. Drizzle with chilli soy sauce, garnish with shredded spring onions and baby lettuce and serve.

Recipe courtesy: Kim Do Hyeong, Chef de Cuisine, Asiana Hotel Dubai

Image courtesy: Greg Grytchenko

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