해물파전Haemul-pajeon

• 10spring onions, cut to the length of your pan 쪽파
• 150 gmixed seafood: squid, shrimp, clams 해물
• 120 gKorean pancake mix, or 100 g flour + 20 g starch 부침가루
• 180 mlice-cold water 얼음물
• 1egg 달걀
• 1red chilli, sliced 홍고추
• 4 tbspneutral oil 식용유
• 2 tbspsoy sauce + 1 tbsp vinegar + gochugaru for the dip 초간장

Method

1. Whisk the pancake mix with the ice-cold water into a thin batter. Cold water keeps it crisp.
2. Heat 3 tablespoons of oil in a large pan over medium-high heat.
3. Lay the spring onions in the pan side by side and pour a thin layer of batter over them.
4. Scatter the seafood and chilli on top, drizzle a little more batter, then the beaten egg.
5. Fry 4 minutes until crisp underneath, flip, add the remaining oil around the edge and fry 3 to 4 minutes more.
6. Cut in squares and serve with the soy-vinegar dip.

Cook's note

Do not press the pancake down; it traps steam and turns soggy.