Spicy Seafood Pancake (Haemul Pajeon) with Soy Dipping Sauce

In a large mixing bowl, whisk together the flour, cornstarch, water, egg, salt, and chili flakes until a smooth batter forms. Let it rest for 10 minutes.

While the batter rests, prepare the dipping sauce. In a small bowl, combine the soy sauce, rice vinegar, sesame oil, sugar, sesame seeds, and chopped green onion (if using). Mix well and set aside.

Add the chopped shrimp, squid, scallops, and green onions to the pancake batter. Mix gently to combine.

Heat a large non-stick pan or skillet over medium heat. Add 1-2 tablespoons of vegetable oil to the pan.

Pour half of the pancake batter into the hot pan, spreading it out evenly to form a thin pancake. Cook for 5-7 minutes on each side, or until golden brown and cooked through. You may need to add more oil to the pan during cooking to prevent sticking.

Repeat the process with the remaining batter to make a second pancake.

Slice the pancakes into wedges and serve hot with the soy dipping sauce.