Korean Haemul Pajeon Crispy Seafood Scallion Pancakes with Soy Sesame Dipping Sauce

Ingredients

• 1 cup all-purpose flour
• 1/4 cup rice flour (for extra crispiness)
• 1 cup ice-cold water (very cold — this is key)
• 1 large egg
• 1/2 tsp salt
• 1 tsp sesame oil
• 8 oz mixed seafood: small shrimp (peeled), squid rings, bay scallops
• 1 bunch scallions (about 10), roots trimmed, cut to fit the pan
• 2 tbsp vegetable oil per pancake
• For dipping sauce:
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp toasted sesame seeds
• 1/2 tsp gochugaru (Korean red pepper flakes)
• 1 tsp sugar
• 2 scallions, finely sliced

Instructions

1. Make the dipping sauce: combine soy sauce, rice vinegar, sesame oil, sesame seeds, gochugaru, sugar, and sliced scallions. Stir until sugar dissolves. Set aside — it improves as it sits.
2. Make the batter: whisk flour, rice flour, salt, and egg. Add ice-cold water and mix until just combined — lumps are fine. Do NOT overmix. Rest 5 minutes in the fridge. The icy cold batter is the secret to a shatteringly crisp pancake.
3. Pat the seafood very dry with paper towels. Season lightly with salt and pepper.
4. Heat a large non-stick or cast-iron skillet over medium-high heat until very hot. Add 2 tbsp oil and swirl to coat.
5. Lay scallions in a single layer across the pan, slightly overlapping. Pour half the batter over the scallions. Arrange seafood in a single layer over the batter, pressing gently.
6. Cook undisturbed for 4-5 minutes until the bottom is deeply golden and crispy — resist moving it. Drizzle a little extra oil around the edges of the pancake.
7. Flip carefully with a wide spatula (or use two spatulas). Press down firmly. Cook another 3-4 minutes until the second side is equally golden and crispy. Slide onto a cutting board, cut into squares, and serve immediately with dipping sauce.