Haemul Pajeon

Ingredients

• 1 cup all-purpose flour
• 1/4 cup rice flour
• 1/2 tsp salt
• 1 large egg
• 1 cup ice water
• 1 bunch green onions, cut into 4 inch lengths
• 6 oz raw shrimp, peeled and chopped
• 4 oz cleaned squid, cut into rings
• 1 red chili, thinly sliced
• 1/4 cup vegetable oil, divided
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp gochugaru
• 1 tsp toasted sesame seeds

Method

1. Stir the soy sauce, vinegar, gochugaru and sesame seeds together for the dipping sauce.
2. Whisk the flours, salt, egg and ice water into a thin, lumpy batter; do not overmix.
3. Heat 2 tablespoons oil in a 10 inch skillet over medium-high heat and lay half the green onions in the pan in one direction.
4. Scatter half the shrimp, squid and chili over them and pour half the batter over evenly.
5. Cook until the bottom is golden and crisp, about 4 minutes, then flip, press down and cook 3 to 4 minutes more, until the seafood reaches 145°F.
6. Repeat with the rest, cut into wedges and serve hot with the sauce.

Notes