Used my only Korean cookbook, Koreatown mentioned in the upthread.
Haemul Pajeon - seafood pancake
I don’t know if I can considered it a success, it’s eatable, but nothing like airy version I have in the Korean restaurant. I think need more tries with the right batter consistency. I used anchovy broth and not the sparkling water, I guess that plays a role too.
Mix Korean pancake mix (I got mine ready made from store), cold anchovy stock (ratio 1:1, both a cup), 1 egg yolk, doenjang depending your likening, squid and baby shrimp (both half a pound), a bunch of chopped scallions.
Heat the pan with some vegetable oil on medium high heat, pour half of the mixture, cooked for 5 or 6 minutes on medium heat and cooked the other side for 3 or 4 minutes, if you want it crispier, turned the heat to medium high and cook slightly longer.
Serve with the Jeon Dipping sauce (3 tbsp rice vinegar, 3 tbsp soy sauce, 3 tsp sesame oil, 2 tsp ground gochugaru and 2 tsp toasted sesame seeds)
