Haemul Pajeon (Korean Seafood Scallion Pancake)

Method

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1. 1Rinse the seafood and pat it very dry, then roughly chop the shrimp and squid. Halve the thick white parts of the scallions lengthwise so they cook evenly.
2. 2Mix the flour, rice flour and salt, add the ice water and whisk just a few times. The batter should be like thin pancake batter; a few lumps are fine, as overmixing makes it chewy.
3. 3Stir the dip ingredients together in a small bowl. Beat the egg in a separate bowl.
4. 4Heat 2.5 tbsp oil in a 26-28 cm pan over medium-high heat. Lay half the scallions side by side in the pan and drizzle half the batter over them to cover.
5. 5Scatter over half the seafood and chili, then drizzle with half the beaten egg. Cook for 3-4 minutes until the bottom is golden and the edges crisp.
6. 6Flip with a spatula (or slide onto a plate and invert) and add a little more oil around the edge. Press gently and cook for 3-4 minutes more, until the seafood is cooked and the underside browned.
7. 7Slide onto a board, cut into squares and serve hot with the dip. Cook the second pancake with the remaining ingredients.