Seafood Pajeon Okonomiyaki

Method

1. Shred the cabbage 3 mm thick, then chop it into 1 cm lengths. Cut the scallions into 1 cm pieces and the squid and shrimp into 1 cm bits. Finely chop the ginger. Mix the mayonnaise and gochujang into a gochujang mayo and spoon it into a piping bag or a small plastic bag.

   Add in this stepCabbage 160 gScallions 60 gSquid 60 gPeeled raw shrimp 60 gPickled red ginger (or sushi ginger) 10 gMayonnaise 2 tbspGochujang 1 tsp

2. Whisk the flour and cold dashi in a bowl until smooth. Right before cooking, add the eggs, cabbage, scallions, seafood and ginger and fold about 10 times from the bottom up, as if folding in air. Overmixing makes it tough and flat.

   Add in this stepAll-purpose flour 70 gCold dashi (or anchovy stock) 100 mlEggs 2

3. Heat the oil in a 28 cm frying pan over medium heat for 2 min.

   Add in this stepCooking oil 1½ tbsp

   medium heat

4. Spoon the mixture into rounds 2 cm thick and 16–18 cm across (no more than 2 at a time) and lay the pork belly slices on top without overlapping. Leave them over medium heat for 4 min without touching, to brown the base (pancakes: 2).

   Add in this stepThinly sliced pork belly 80 g

   medium heat

5. Flip with two spatulas so the pork faces down. Do not press. Cover and cook over medium-low heat for 5 min. When the centre springs back and a skewer comes out clean, uncover, flip again and cook 1 min more to dry the surface.

   medium-low heat

6. Move to a plate, spread with okonomiyaki sauce, zigzag the gochujang mayo over it, scatter with aonori and bonito flakes and serve right away.

   Add in this stepOkonomiyaki sauce (or tonkatsu sauce) 3 tbspAonori (green seaweed flakes) ½ tspBonito flakes (katsuobushi) 4 g