Haemul Pajeon

Method

1. Slice the squid into thin rings and leave the shrimp whole or halved lengthwise, then pat both dry with paper towels to remove excess moisture.
2. In a large mixing bowl, whisk the eggs together with the almond flour until a smooth, cohesive batter forms.
3. Fold the shrimp, squid, and scallions cut into 5 cm lengths into the batter, ensuring the seafood and scallions are evenly coated.
4. Heat a non-stick skillet over medium-high heat and ladle the batter mixture into the pan, spreading it into a thin, even round pancake shape.
5. Press the seafood gently into the surface with a spatula and cook for approximately 7 minutes until the edges are set and the underside is deep golden brown.
6. Flip the pajeon carefully and cook the second side for a further 7 minutes over medium heat until fully cooked through and crispy.
7. Slide the finished pajeon onto a cutting board, slice into wedges, and serve immediately while hot and crisp.