photo from Korea Tourism Organization(http://kto.visitkorea.or.kr/kor.kto)
Haemul Pajeon is a food made by baking clam, squid, shrimp, and coriander with oil and flour and egg mixture. Sometimes Pajeon does not have seafood, but includes pepper, beef, ham, carrots and onions instead of them. Some Pajeons are fried once more with deep-fried flour for increasing thickness.
Koreans often eat Haemul Pajeon with Makgeolli(rice wine) on rainy days. Also, Koreans often eat together with Haemul Pajeon, Acorn curd, and Makgeolli when outdoors after outdoor activities such as mountain climbing.
Haemul Pajeon is not usually cut with tools, but with both hands holding the chopsticks at a suitable size. At this time, Korean eat it by putting it on seasoned soy sauce.d
Koreans have Haemul Pajeon according to personal preferences. When Pajeon is hot, the dough is soft, and the flavors of the ingredients such as seafood are richer and more sophisticated. After Pajeon has cooled down, the texture of the ingredients and dough is felt well.
Haemul Pajeon cooking video