Haemul Pajeon

Ingredients

• 1 cup all-purpose flour (120 grams)
• 1 cup ice water (240 milliliters)
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/2 pound mixed seafood, chopped (225 grams) — shrimp, squid, and mussels
• 1 medium onion, thinly sliced (150 grams)
• 3 stalks green onion, cut into 2-inch pieces (30 grams)
• 2 tablespoons vegetable oil for cooking (30 milliliters)
• 2 cloves garlic, minced (10 grams)
• 1 teaspoon sesame seeds (5 grams)
• 1/4 teaspoon gochugaru (Korean red chili flakes) — optional (1 gram)
• 2 tablespoons soy sauce for sauce (30 milliliters)
• 1 tablespoon rice vinegar (15 milliliters)
• 1 teaspoon sesame oil for sauce (5 milliliters)

Instructions

1. Mix the flour, ice water, egg, salt, and white pepper in a bowl until just combined. The batter should be slightly lumpy and thin, similar to crepe batter consistency. Do not overmix.
2. In a separate bowl, combine the chopped seafood, sliced onion, green onion pieces, minced garlic, sesame seeds, and gochugaru if using.
3. Fold the seafood and vegetable mixture into the batter gently until evenly distributed throughout.
4. Make the dipping sauce by whisking together the soy sauce, rice vinegar, and sesame oil in a small bowl. Set aside.
5. Heat 1 tablespoon of vegetable oil in a large non-stick skillet or cast iron pan over medium-high heat until shimmering, about 1 to 2 minutes.
6. Pour half of the batter mixture into the hot pan, spreading it into a thin circle about 8 to 9 inches in diameter with a spatula. Cook for 3 to 4 minutes until the bottom is golden brown and crispy.
7. Flip the pajeon carefully and add the remaining tablespoon of oil around the edges. Cook the other side for 2 to 3 minutes until equally golden brown and the seafood is cooked through.
8. Transfer the pajeon to a cutting board and cut into 6 to 8 wedge-shaped pieces with a sharp knife.
9. Arrange the pieces on a serving plate and serve immediately while still hot, with the dipping sauce on the side.