Haemul Pajeon (korean Seafood Pancake)

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Ingredients

• 3 cups frozen seafood mix (such as shrimp, oysters, clams, squid)
• 2 cups water
• 2 cups all-purpose flour
• 1 bunch scallions, cut into 2-inch pieces
• 2 eggs
• 1 clove garlic, minced
• salt and ground black pepper to taste
• 1 tablespoon olive oil, or as needed
• Dipping Sauce:
• 3 tablespoons soy sauce
• 1 scallion, thinly sliced
• 1 1/2 teaspoons rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon brown sugar
• 1/2 teaspoon gochugaru (Korean red pepper flakes) (optional)
• 1/2 teaspoon sesame seeds

Directions

1. Combine seafood mix, water, flour, 1 bunch scallions, eggs, garlic, salt, and pepper in a bowl; mix until batter is thick.
2. Heat olive oil in a nonstick skillet over medium-high heat. Pour half the batter evenly into the skillet. Cook until bottom and edges are browned, 7 to 8 minutes. Flip and continue cooking until the opposite side is browned, 7 to 8 minutes more. Transfer to a plate. Repeat with the remaining batter.
3. Combine soy sauce, 1 stalk scallion, rice vinegar, sesame oil, brown sugar, gochugaru, and sesame seeds in a bowl. Serve pancakes with dipping sauce.

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