Haemul Pajeon with Seafood Bisque

Ingredients

• 13 bunches scallions, trimmed
• 2150g mixed seafood (prawns, squid, scallops)
• 31 cup Korean pancake mix (buchim garu)
• 41 cup ice-cold water
• 52 eggs
• 63 tbsp vegetable oil per pancake
• 7Seafood Bisque: 500ml fish or shellfish stock
• 8100ml double cream
• 92 shallots, finely diced
• 101 tbsp butter
• 111 tbsp tomato paste
• 121 tbsp cognac or dry sherry
• 13Salt, white pepper
• 14Fresh chervil and chives to garnish

Instructions

1. 1Make the seafood bisque: sauté shallots in butter until soft.
2. 2Add tomato paste and cook 1 minute. Deglaze with cognac.
3. 3Add shellfish stock and simmer 15 minutes. Blend smooth, strain, return to heat, stir in cream, season, and keep warm.
4. 4Mix pancake mix with ice-cold water to a thin batter.
5. 5Heat oil in a non-stick pan over medium-high heat. Lay scallions flat across the pan.
6. 6Pour batter over to just bind the scallions. Immediately place seafood pieces on top.
7. 7Beat one egg and drizzle over the pancake. Cook until golden and crispy on bottom (3–4 minutes), flip carefully, and cook 3 more minutes.
8. 8Serve pajeon sliced alongside warm seafood bisque in a small pouring jug, garnished with chervil and chives.
9. 9Serves 2.