Haemul Pajeon (해물파전) — Korean Seafood Scallion Pancake

• 14large scallions (trimmed to 18 cm lengths, about 180 g)
• 120 graw shrimp (peeled, deveined, cut into 1 cm pieces)
• 100 gcleaned squid (body and tentacles cut into thin strips)
• 80 gshucked mussels (drained and patted dry)
• 150 gall-purpose flour
• 40 grice flour
• 20 gpotato starch
• 5 gfine sea salt
• 260 mlice-cold water
• 2large eggs
• 1green chile (thinly sliced)
• 1red chile (thinly sliced)
• 60 mlneutral cooking oil (such as grapeseed or canola)
• 3 tbspsoy sauce
• 1 tbsprice vinegar
• 1 tbspwater
• 1 tsptoasted sesame oil
• 1 tspgochugaru
• 1 tsptoasted sesame seeds
• 1 tspgranulated sugar
• 1 clovegarlic (finely grated)
• 1scallion (finely sliced)

Instructions

1. 1

   Pat the shrimp, squid, and mussels very dry with paper towels, then cut them to the sizes listed so they cook quickly inside the pancake. Lay the trimmed scallions in parallel bundles and keep the sliced chiles ready beside the stove.

2. 2

   Make the dipping sauce by stirring the soy sauce, rice vinegar, water, sesame oil, gochugaru, sesame seeds, sugar, grated garlic, and sliced scallion together in a small bowl. Let it stand while you cook the pancakes so the garlic softens and the chile blooms in the liquid.

3. 3

   Whisk the all-purpose flour, rice flour, potato starch, and sea salt in a large bowl until evenly combined. Add the ice-cold water and eggs, then whisk just until no dry patches remain; a few small lumps are acceptable and help prevent a tough pancake.

4. 4

   Heat a 28 cm heavy skillet over medium-high heat for 2 minutes, then add 30 ml of the neutral oil and swirl to coat the base. Pour in about one quarter of the batter, immediately arrange half of the scallions in a tight single layer, and spoon another quarter of the batter over them.

5. 5

   Scatter half of the shrimp, squid, mussels, green chile, and red chile evenly over the wet batter. Press the seafood lightly into the pancake with a spatula so it adheres, then cook for 4 to 5 minutes until the underside is deep golden and the edges look crisp.

6. 6

   Flip the pancake in one confident motion using a wide spatula, or slide it onto a plate and invert it back into the pan if needed. Cook the second side for 3 to 4 minutes, pressing gently once or twice, until the seafood is opaque and the scallions are tender.

7. 7

   Transfer the pancake to a wire rack for 1 minute so steam does not soften the crust. Repeat the shaping and cooking process with the remaining 30 ml oil, batter, scallions, seafood, and chiles to make the second pancake.

8. 8

   Cut each haemul pajeon into wedges or rough squares while still hot. Serve immediately with the dipping sauce, because the contrast between the crisp exterior, soft scallions, and tender seafood is best straight from the pan.