Make the batter that goes in the seafood pancake first. I put a little salt in a cup of flour and used glutinous flour to add a sticky taste to the flour. Or you can just mix a little bit of glutinous rice powder with flour.

Add water equivalent to flour. It's one cup.

If it's a dough that's watery, it's done. Stir well so that the flour doesn't clump.

The ingredients for Busan Dongnae pajeon and Seafood pajeon are all ready now. Beat in the batter and 3 eggs and let go.
I cut the chives in half and prepared them. Originally, I just use the same size, but I cut them in half considering the size of the pan.
And wash the seafood in running water once and drain it.

I just need to make it. Pour plenty of cooking oil on that pan, turn on the heat, and heat it up.

If the pan is heated enough, change it to medium heat and put the chives on top. So that it doesn't overlap neatly.

If you put the chives neatly, put the seafood evenly on top. If you spread it out evenly, the thickness is constant, so you can succeed in turning it over!!!

And sprinkle the dough water on top. It's the role of this dough that allows the ingredients to stick together. So you have to spray it well everywhere to flip it over and the shape of the green onion pancake comes alive well.

The characteristic of Busan Dongnae pajeon is to whisk eggs and sprinkle them on top.
As expected, sprinkle the beaten egg evenly on top. In addition to the dough water, these eggs serve as the end of each other's connection.

Over medium heat, wait until the bottom is fully cooked. If you move the free material when you shake the pan, it's time to flip it, but you can reduce the probability of failure by waiting for more time.

If you shake the pan a lot, the bottom part is cooked and the pajeon shakes. You can flip it over right away when you move it here and there. One fritter tender is not enough, so you can flip it over on both sides using two.

And once again, if you flip it over with two flip flops, it comes back to the front. Seafood is well cooked and eggs are well cooked, so now turn off the heat and finish.

Place the sauce in the middle of the plate
Cut the seafood pancake into bite-size pieces and put it on the edge. This completes the plating of Seafood Pajeon Dongnae Pajeon.