Haemul Pajeon (Seafood Scallion Pancake)

Ingredients

• 1 cup All-purpose flour
• 0.25 cup Cornstarch
• 1 cup Ice cold water
• 1 large Egg
• 10 stalks Scallions (green onions)
• 1 cup Assorted seafood (shrimp, squid, clams)
• 0.5 teaspoon Soy sauce
• 3 tablespoons Vegetable oil
• 1 sliced Red chili pepper(optional)

Instructions

1. 1

   In a large bowl, whisk together the flour, cornstarch, soy sauce, and ice cold water until smooth. Do not overmix.

2. 2

   Clean the scallions and cut them to the length of your frying pan.

3. 3

   Roughly chop the seafood mix into bite-sized pieces and pat dry with paper towels to ensure crispiness.

4. 4

   Heat 2 tablespoons of oil in a large non-stick skillet over medium-high heat.

5. 5

   Lay the scallions in the pan in a single flat layer, then pour the batter evenly over the top.

6. 6

   Distribute the seafood and optional chili slices across the batter.

7. 7

   Beat the egg lightly and pour it over the top of the pancake.

8. 8

   Cook for 4-5 minutes until the bottom is golden brown and crispy.

9. 9

   Carefully flip the pancake, add the remaining tablespoon of oil around the edges, and cook for another 3-4 minutes.

10. 10

    Serve hot with a side of soy-vinegar dipping sauce.