Haemul Pajeon (Seafood Scallion Pancakes)

Preparation

1. Step 1

   Sift the flour into a large bowl, then add the water. Whisk until no lumps remain, then add the soy sauce, salt and pepper, whisking until incorporated. Cover and refrigerate while preparing the other ingredients. (The batter can be refrigerated for up to 1 day.)

2. 1. Step 2

      Cut the cleaned squid into bite-size pieces. Peel and devein the shrimp, then cut into small chunks. Cut the zucchini into matchsticks, then slice the scallions into 1-inch segments.

3. 1. Step 3

      Add the calamari, shrimp, zucchini and scallions to the chilled batter and stir to coat.

4. 1. Step 4

      In a 10- to 12-inch skillet (any kind), heat 2 tablespoons of the oil over medium-high until it begins to smoke. Scrape half of the batter into the pan and spread into a thin, even layer. Once the edge of the jeon begins to sizzle, reduce the heat to medium and cook until the bottom of the pancake is browned and evenly cooked, about 5 minutes. Slide the pancake onto a plate. (You’ll cook the second side next.)

5. 1. Step 5

      Add another 1 to 1 ½ tablespoons of the oil to the pan to evenly coat. Heat until shimmering. Using the plate or a large spatula, gently flip the jeon raw side down back into the pan and cook, gently pressing it down so the uncooked side also becomes crunchy, about 3 minutes. Transfer the pancake to a towel-lined plate to drain. Repeat with the remaining batter. 

   2. Step 6

      Cut the jeon into serving pieces and serve piping hot, with the dipping sauce, if using.