Step 1:Prepare the Batter

• In a large bowl, mix together the all-purpose flour, rice flour (if using), and salt.
• Add the egg and cold water, stirring until the batter is smooth and free of lumps.

Step 2:Add the Ingredients

• Fold the chopped seafood, green onions, carrot, and zucchini into the batter, ensuring everything is evenly coated.

Step 3:Make the Pancakes

• Heat a generous amount of vegetable oil in a large non-stick skillet or frying pan over medium-high heat.
• Once the oil is hot, pour about half of the batter into the pan, spreading it out evenly to form a pancake. The pancake should be about 1/4 inch thick.
• Cook for 3-4 minutes until the bottom is golden brown and crispy. Flip the pancake and cook for another 3-4 minutes until the other side is golden brown and the pancake is cooked through.
• Remove the pancake from the pan and place it on a paper towel-lined plate to drain any excess oil.
• Repeat with the remaining batter to make another pancake.

Step 4:Prepare the Dipping Sauce

• In a small bowl, combine the soy sauce, rice vinegar, sugar, sesame oil, gochugaru, toasted sesame seeds, chopped green onion, and minced garlic. Stir until the sugar is dissolved.

Step 5:Serve

• Cut the Haemul Pajeon into bite-sized pieces and serve hot with the dipping sauce on the side.