Haemul Pajeon

Korean savoury pancake of wheat flour, rice flour, and egg batter studded with whole spring onions and seafood, typically prawn, squid, mussel, and clam, pan-fried in oil until the surface is crisp and golden and the spring onions char at the edges. Served with a dipping sauce of soy, rice vinegar, sesame oil, sesame seeds, and sometimes a touch of gochugaru. The signature is the crisp-fried batter wrapped around fresh seafood, with the spring onion's char-and-grass character running through the dish: savoury, oily, briny, mildly aromatic. The trimethylamine reaction with oak rules out oaked wines absolutely.