Haemul Pajeon Seafood Pancake

Thoroughly clean and prepare all seafood. For shrimp, peel, devein, and pat dry before cutting into bite-sized pieces. For squid, clean thoroughly, score lightly, and cut into rings or bite-sized pieces, then pat dry. If using mussels or clams, ensure they are scrubbed clean and shelled. Slice the yellow onion thinly and mince the garlic. Wash the green onions well, trim the ends, and cut them into 3-4 inch lengths. If using red chili, slice it thinly on the diagonal. Set aside.

In a large mixing bowl, combine the all-purpose flour, Korean rice flour (if using), salt, and baking powder (if using). In a separate bowl, whisk the cold water (or anchovy broth) and the large egg until well combined. Gradually pour the wet ingredients into the dry ingredients, whisking continuously until a smooth batter forms. Be careful not to overmix; a few small lumps are acceptable. The batter should be slightly thick, similar to pancake batter.

In a small bowl, combine all the dipping sauce ingredients: soy sauce, rice vinegar, water, sugar, sesame oil, toasted sesame seeds, and minced garlic. Stir well until the sugar dissolves. If desired, add a pinch of red chili flakes for a subtle kick. Taste and adjust seasonings as needed. Set aside.

Heat a large, non-stick skillet over medium-high heat. Add about 2-3 tablespoons of cooking oil, ensuring the entire surface is coated. Once the oil is hot, pour about 1/4 to 1/3 of the batter into the pan, spreading it evenly to form a thin, round pancake. Immediately arrange a generous layer of green onion pieces, a portion of the seafood mix (shrimp, squid, mussels), sliced yellow onion, and minced garlic evenly over the batter.

Press the toppings gently into the batter with a spatula. Cook for about 3-4 minutes on the first side, or until the edges are golden brown and crispy and the batter is mostly set. Add another tablespoon of oil around the edges if needed to promote crispiness. Carefully flip the pancake using a wide spatula. Cook for another 3-4 minutes on the second side until golden brown and the seafood is cooked through. The exact cooking time may vary based on your stove and pan.

Once cooked, slide the Haemul Pajeon onto a cutting board and cut it into wedges or squares. Serve immediately while hot, accompanied by the prepared Cho-Ganjang dipping sauce. Repeat the process for the remaining batter and ingredients, adding more oil to the pan as needed for each pancake. Enjoy the authentic taste of Korean seafood pancake!