Haemul Pajeon Seafood Pancake

Combine soy sauce, rice vinegar, sesame oil, toasted sesame seeds, minced garlic, and gochugaru (if using) in a small bowl. Stir well and set aside. This savory and slightly tangy sauce is perfect for complementing the rich flavors of the pancake.

Pat the shrimp and squid dry with paper towels to prevent excess moisture. Slice the squid into bite-sized rings. Cut the green onions into approximately 3-inch lengths. Thinly slice the yellow onion and the red chili, if you are using it for a touch of heat and color.

In a large mixing bowl, whisk together the all-purpose flour, rice flour, baking powder, and salt until well combined. In a separate bowl, lightly whisk the large egg with the cold water. Gradually add the wet ingredients to the dry ingredients, mixing gently until the batter is just combined. Avoid overmixing; a few small lumps are perfectly fine and contribute to a light texture.

Heat 2-3 tablespoons of vegetable oil in a large non-stick skillet or cast-iron pan over medium-high heat until shimmering. Pour about 1/2 cup of the prepared batter into the hot skillet, spreading it thinly to form a round pancake. Immediately arrange a portion of the shrimp, squid, green onions, yellow onion, and red chili (if using) evenly over the wet batter.

Cook the pancake for 3-4 minutes on one side until the bottom is beautifully golden brown and crispy. Drizzle a little more oil around the edges of the pancake, then carefully flip it using a large spatula. Continue to cook for another 3-4 minutes on the second side until it is also golden brown and the seafood is fully cooked through.

Transfer the cooked Haemul Pajeon to a serving plate. Repeat the process with the remaining batter and ingredients, adding more oil to the pan as needed for each pancake. Cut the finished Haemul Pajeon into wedges and serve them immediately with the prepared dipping sauce for the best taste and texture.