Haemul Pajeon (Seafood Green Onion Pancake)

In a small bowl, combine soy sauce, apple cider vinegar, gochugaru, and toasted sesame seeds. Stir well and set aside.

In a large bowl, whisk together the all-purpose flour, potato starch, and salt.

Pour in the vegetable stock and crack in the egg. Whisk until a smooth, thin batter forms. It should be runny, like water.

Trim the root ends of the green onions. Chop them into 3-4 inch lengths.

Thinly slice the red chili pepper.

If using frozen seafood, ensure it is thawed and drained. Chop the shrimp, clams, and squid into bite-sized pieces. Season lightly with salt and pepper.

Take about half of the chopped green onions and dip them into the batter, ensuring they are well coated. Flip them over and coat the other side.

Heat a large skillet (about 12-inch) over medium-high heat. Add about 2 tablespoons of cooking oil and swirl to coat the pan.

Carefully place the battered green onions in a single layer in the hot skillet. Arrange them neatly.

Scatter the prepared seafood mix and sliced red chili peppers over the green onions. Pour the remaining batter over the seafood and green onions, ensuring it fills the gaps.

Cook for about 6-7 minutes, until the bottom is golden brown and crispy. You can gently press down with a spatula to ensure even cooking.

Carefully flip the pancake using a spatula. Add another 2 tablespoons of oil around the edges if needed. Cook for another 3-4 minutes until the second side is golden brown and crispy.

Turn the heat to medium-high and cook for 1 more minute to ensure the bottom is extra crispy.

Slide the finished pajeon onto a serving plate. If it's too large, you can cut it into smaller portions using scissors or a knife.

Serve immediately with the prepared dipping sauce on the side.