The seafood scallion pancake is a flavorful Korean dish. Start by slicing the scallions and cutting some peppers. In a mixing bowl, combine the seafood, spices, veggies, eggs, and three kinds of flour. Mix the ingredients by hand, releasing their flavors. Heat a pan over high heat and add oil. Once the pan is hot, pour the batter into it, spreading it evenly to form a pancake. Cook until aromatic and crispy, then flip and cook the other side. Transfer the pancake to a serving plate and let it cool slightly. Serve while warm, enjoying its light, crispy texture and flavorful scallion taste. Optionally, pair with other dishes to balance the flavors.
Gom Ba Woo
Haemul Pajeon (Seafood Scallion Pancake)
Shrimp / Clams / Scallions / Peppers / Spices / Veggies / Eggs / Three kinds of flour / Batter / Kimchi
From Prep to Plate
Seth Tillman heads to Northern Virginia to explore the vibrant flavors of Gom Ba Woo, an exceptional Korean restaurant in Annandale. There, he is warmly welcomed by Myung-Suk Lee, the restaurant's talented chef and owner who demonstrates how to make a seafood scallion pancake, a quintessential Korean food. Myung-Suk combines eggs, three types of flour, vibrant vegetables, an abundance of fresh scallions and an assortment of seafood — including shrimp, scallions, and clams — to craft a pancake that is as visually appealing as it is flavorful. Seth and Myung-Suk then sit down to enjoy the dish with radish kimchi and cabbage kimchi as they discuss how Gom Ba Woo sets itself apart in the vibrant Korean community of Annandale, Virginia.