Korean Scallion Pancake

Instructions

1. Prepare the batter
   In a large mixing bowl, combine the all-purpose flour, rice flour, and salt. Gradually whisk in the cold water until smooth. Then stir in the beaten eggs. The batter should be slightly thinner than American pancake batter.
2. Prepare the seafood
   Rinse the shrimp and squid under cold water. Pat dry with paper towels and cut the squid into small bite-sized pieces. If using frozen seafood, make sure it's completely thawed and excess moisture is removed.
3. Mix in the green onions and seafood
   Add the green onions, shrimp, squid, and red bell pepper (if using) to the batter. Gently fold the ingredients together until everything is evenly coated with batter. Be careful not to overmix.
4. Cook the pancakes
   Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Ladle about 1 cup of the mixture into the pan and spread it into a circle about 7 inches in diameter. Cook for 3-4 minutes until the bottom is golden brown and crispy.
5. Flip and finish cooking
   Carefully flip the pancake using a large spatula. Add a bit more oil around the edges if needed. Press down gently with the spatula and cook for another 3-4 minutes until the other side is golden brown and the seafood is fully cooked.
6. Prepare the dipping sauce
   While the pancakes are cooking, make the dipping sauce by combining soy sauce, rice vinegar, sesame oil, and toasted sesame seeds in a small bowl. Mix well and set aside.
7. Cut and serve
   Transfer the finished pajeon to a cutting board and cut into wedges or squares. Serve immediately with the dipping sauce while still hot and crispy.