Pajeon (Scallion Pancake)

First, prepare the dipping sauce by mixing 2 tbsp soy sauce with 1 tbsp vinegar. Set aside.

Prepare the scallions by washing them and cutting them into lengths that fit your pan (about 4-5 inches). If using seafood, make sure it's thawed and patted dry.

In a medium bowl, whisk together the all-purpose flour, water, and egg until you have a smooth, lump-free batter. Season the batter with a pinch of salt.

Heat a generous amount of vegetable oil in a large non-stick skillet over medium-high heat. The oil is key to a crispy pancake.

Once the oil is shimmering, arrange a single layer of scallions evenly across the bottom of the pan.

Ladle the batter over the scallions, spreading it evenly to cover them completely.

If you're making seafood pajeon (haemul pajeon), now is the time to scatter your mixed seafood over the top of the batter.

Cook for about 5-7 minutes, until the bottom is golden brown and crispy and the edges are set.

Carefully flip the pancake. A large spatula is helpful here. Press down gently.

Cook the other side for another 4-5 minutes until it's also golden brown and the pancake is cooked through.

Slide the pajeon onto a cutting board, slice it into squares or wedges, and serve immediately with the dipping sauce.