Korean Squid Shrimp and Scallion Haemul Pajeon

Wash and trim 210 g scallions to fit the pan. Dice 120 g raw shrimp and 120 g raw squid into 1 cm pieces on a separate board, then wash hands and equipment.

Whisk 130 g flour, 25 g potato starch, 180 ml cold water and one egg into a pourable batter. Mix in shrimp and squid and divide into two batches.

Heat about 22 ml oil over medium heat, arrange half the scallions in a thin layer and pour half the seafood batter over them. Spread evenly and cook 6–7 minutes.

Flip carefully and cook another 5–6 minutes. Check the thickest center is fully set with no raw egg batter, shrimp opaque throughout and squid cooked firm; add two-minute low-heat intervals if necessary.

Repeat with remaining oil, scallions and batter. Mix 25 ml soy sauce, 15 ml rice vinegar and 5 g sesame for dipping; cut each pancake in half for four servings.