Korean Haemul Pajeon

Whisk together the all-purpose flour and rice flour in a large bowl. Beat the eggs into the ice-cold water separately, then pour into the flour. Stir with chopsticks or a fork until just combined — lumps are fine and even desirable; overmixing develops gluten which makes the pancake chewy rather than crisp. The batter should be the consistency of thin cream. The cold water is critical: cold batter = crisp pajeon.

Fold the green onions (arranged lengthwise if possible), shrimp, and squid into the batter. The batter should just coat everything — you should be able to see the green onions distinctly through the batter, not buried under a thick coating. Prepare the dipping sauce by combining soy sauce, rice vinegar, sugar, and gochugaru in a small bowl.

Heat a large (25–30cm) non-stick or cast-iron skillet over medium-high heat until very hot. Add 3 tbsp of the oil — it should shimmer immediately. Pour in all the batter at once and spread it quickly into a round using the back of a spoon. Reduce heat to medium. Press the pancake firmly with a spatula every minute to compress it and encourage even contact with the pan. Cook for 5–6 minutes until the underside is deeply golden-brown and crisp. Drizzle the remaining oil around the edges. Flip in one decisive motion and press firmly again. Cook 3–4 minutes on the second side. Serve immediately, cut into wedges, with the dipping sauce.