KOREAN SEAFOOD PANCAKE (HAEMUL PAJEON)

In a large mixing bowl, add all-purpose flour, garlic powder and salt. Whisk together until combined. Then add sliced green onion, yellow onion, and water. Mix well until the batter is sticky and has covered all your onions.

In a non-stick pan set over medium heat, add neutral oil, and let it become hot. To test if it’s hot enough, place a wooden chopstick into the oil and look for bubbles. Then carefully scrape your batter into the hot oil with a silicone spatula.

Spread the batter evenly in the pan and flatten down firmly. Sprinkle and press diced shrimp and squid over top, then pour the beaten eggs over top. Allow this to cook uncovered for 7-8 minutes or until the bottom is golden crispy brown with slight charring.

Flip the pancake over with the assistance of a large plate by sliding the pancake onto the plate and then flipping the uncooked side of the pancake into the pan. Fry on the other side for 3-4 minutes until the shrimp is pink. Slice on a cutting board and enjoy with the dipping sauce!