Adapted from Maangchi’s seafood pajeon recipe.

Ingredients

60g	plain flour
1 Tbsp	potato flour
0.5 tsp	salt
0.75 cup	stock (anchovy kelp, vegetable stock, etc) or water
4 Tbsp	vegetable oil
approx 6	spring onions, green parts, trimmed to fit pan
100g	seafood (eg crab sticks, calamari, mussels, etc)
1 egg	beaten
1	red pepper or other vegetables

Instructions

1. Make batter (start with dry ingredients, mix in egg, slowly incorporate liquid).
2. Heat up pan, add oil and line spring onions on the base of the pan
3. Scatter seafood and vegetable evenly onto pan and quickly pour batter on top
4. When the base has solidified / browned enough, carefully flip over to cook the other side
5. Serve with dipping sauce (haven’t found a recipe yet)