Quick & Easy Korean Seafood Pancake (Haemul Pajeon)

Ingredients

Pancake

• 5 tbsp vegetable oil
• 10 green onions
• 8 jumbo shrimp
• 1/3 cups squid rings
• 6 tbsp all-purpose flour
• 6 tbsp potato starch
• 1 tsp baking powder
• 1 1/2 tsp garlic powder
• 3/4 tsp onion powder
• 3/4 tsp chicken bouillon powder
• 1/4 tsp salt
• 3/4 cups water

Dipping Sauce

• 2 tbsp regular soy sauce
• 2 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp green onion

Instructions

1. Wash green onions and pat dry with paper towels. Trim off the roots, vertically split each stalk down the middle, and chop into 2-inch-long pieces. Set aside.
2. Pat dry the squid rings and shrimp with paper towel to remove excess moisture and set aside.
3. In a large bowl, whisk together all-purpose flour, potato starch, baking powder, garlic powder, onion powder, chicken bouillon powder and salt until combined.
4. Then add green onions, shrimp, squid rings and cold water. Mix just until combined - do not overmix.
5. Heat 2 1/2 tablespoons vegetable oil in a large non-stick pan on medium-high heat. Swirl the oil in the pan and then add the batter, evenly spreading it. Then scrape out the remaining batter to fill in any gaps. Reduce to medium heat and fry until the bottom is crispy, golden, and slightly charred, about 5-7 minutes, occasionally swirling it in the oil.
6. Flip over and pour the remaining oil around the pancake. Swirl the pancake in the oil and occasionally press down on it. Fry until crispy and golden brown, about 4-5 minutes.
7. Transfer to a cutting board to slice into smaller pieces.
8. Combine the dipping sauce ingredients and enjoy with the pancake.