Haemul Jun

I thought I should maybe do a seafood post today :)  This is kind of a variation on a previous post about Pa Jun (or Korean scallion cakes) that is usually an appetizer, snack, or banchan.  Pa Jun is basically a pan-fried savory cake that is made of tons of green onions and a flour batter.  It looks like this:

But what tastes even better is when you incorporate some delicious seafood into it.  You can use frozen shrimp, frozen clams, or a mix of whatever seafood you might have.  My mom actually just buys a huge bag of frozen seafood at the Korean grocery store, and it has delicious clams, calamari, mussels, scallops, and shrimp all cleaned and ready to use.

We thawed it out a bit with cold water, then ran she had me run a knife through them a few times so none of the pieces are too big. 

Then she added flour, water, salt, and of course 2" pieces of green onion :)  Just kinda eyeball it...I would say generally 1:1 flour to water ratio, but it depends on how thick you want the batter to be. 

We ladled a big helping of batter into an oiled pan heated to medium-high.  My mom kinda pushed down some of the overlapping pieces so that the thickness of the cake is consistent throughout. 

Oh yum.  I would eat this over a doughnut, cake, or cookie any day.  ANY day.  I am a good Korean girl.

After it's cooked for a bit on one side (you can lift the edge up a bit and see if the other side looks kinda golden), you're gonna wanna flip it.  This is no easy feat.  My mom likes to tease that young ladies who can flip a Jun are ready to get married.  Oh goodness.

Flip successful.  Still engaged.  Good.

Deeeelicious!  These are especially great dipped in a soy sauce + vinegar mix. 

Have a fantastic weekend!  Don't forget to become a fan of Sunny-side Up Recipes on Facebook!