Today’s menu: Haemul Buchujeon (Seafood chive pancake) 해물부추전 Growing up, rainy days meant dad coming home with a bottle of makgeolli and a bundle of chives he'd picked up from the street vendor on the way. He'd hand them to mum and ask her to make seafood pancake. She'd mix the batter and i'd help her fry it, going back and forth to the table to get a bite. We always make ours with chives over spring onion. crispier edges, less soggy in the middle, and it just tastes more like home. it has been pouring all week on and off, so it was the perfect excuse to make a batch at night and enjoy it with some makgeolli while Mocha was asleep. save this for the next rainy day 🌧️ 👩🏻‍🍳Seafood Chive Pancake Recipe * 150–200g chives * Seafood of your choice (I used frozen shrimp and squid) * 2 red chillies * 1/2 cup all-purpose flour * 2 tbsp cornstarch * 1/2 tsp salt * 1/2 cup cold water * 2 tbsp panko breadcrumbs Dipping Sauce * 1T soy sauce * 1/2T vinegar * 1t gochugaru * 1t sesame seeds * 1t sesame oil 1. Cut the chives into bite sized pieces. Devein and clean the shrimp, and cut the squid into bite sized pieces. 2. In a large bowl, combine the flour, cornstarch, salt, and cold water. 3. Add the chives, seafood, and sliced red chillies, then mix until everything is evenly coated. 4. Heat a generous amount of oil in a frying pan over medium heat for about 2 minutes. 5. Spread the mixture thinly into the pan. The thinner the pancake, the crispier it will be. 6. Sprinkle panko breadcrumbs over the top and cook over medium-low heat until the bottom is golden and easily slides around the pan when shaken gently. 7. Flip, press it down firmly to make it even thinner, and cook until the other side is deeply golden and crispy. #koreanfood #koreanseafoodpancake #comfortfood #해물부추전 — @yooinoz sur TikTok