It's nice to sit by the cafe window and have a cup of tea on a rainy day, but I don't even like to go out on a rainy day. I go out when it rains on the day I made an appointment a few months or weeks ago, but I don't go out often on rainy days unless there's something special. So on a rainy day, I roughly make a meal with the ingredients at home, but today, it rained, so I made seafood pajeon and ate it. On a rainy day, I think of sizzling seafood pajeon, but I had all the ingredients at home. Chives, one of the indispensable ingredients in seafood pajeon, are growing well in the garden in the yard, so I quickly came home with an umbrella and only enough to eat. The roots grew so deep in the soil that it was hard to hold an umbrella with one hand and pull out the chives with one hand. I carefully pulled it out by shaking it from side to side because I thought the stem of the chives could rip off. Other vegetables, other than chives, which are the main ingredients for seafood pajeon, were taken out of the side dish container where the leftover was collected and used. I just put in the leftover vegetables, and I added clam meat and shrimp meat for seafood. I tend to buy a lot of clam meat and shrimp meat to put in the soup at once, put them little by little, and freeze them in the freezer, but I sometimes take them out when I make jeon like this and eat it. I didn't go grocery shopping to make seafood pajeon, but I made it using only the ingredients at home, and it had a very satisfying visual and taste. It was delicious, so I ate two by myself, and there is no special secret, but I will tell you how to make delicious seafood pajeon.