Haemul Pajeon Seafood Pancake

In a large bowl, whisk together the all-purpose flour, rice flour (if using), salt, and cold water until smooth. Ensure there are no lumps. Whisk in the egg until fully incorporated. The batter should be slightly thinner than pancake batter.

Thoroughly rinse and pat dry your mixed seafood. Cut larger pieces of shrimp or squid into bite-sized pieces. Prepare the green onions by cutting them into approximately 3-inch lengths. Thinly slice the yellow onion and red chili (if using).

In a small bowl, combine soy sauce, rice vinegar, sugar, sesame oil, and toasted sesame seeds. Stir until the sugar dissolves. Set aside for serving.

Add the prepared seafood, green onions, and sliced yellow onion directly into the batter bowl. Gently mix until the seafood and vegetables are evenly coated with the batter.

Heat 2 tablespoons of vegetable oil in a large non-stick pan or cast-iron skillet over medium-high heat. Once hot, pour half of the batter mixture into the pan, spreading it evenly to form a round pancake. Arrange some extra green onion pieces or red chili slices on top if desired.

Cook for 5-7 minutes until the bottom is golden brown and crispy. Drizzle another tablespoon of oil around the edges, then carefully flip the pancake. Cook for another 5-7 minutes on the second side until it's also golden brown and cooked through. Repeat with the remaining batter and oil for a second pancake.

Transfer the cooked Haemul Pajeon to a cutting board and slice into wedges. Serve hot with the prepared dipping sauce. Enjoy the crispy texture and savory seafood flavors!