Haemul Pajeon (Korean Seafood Pancake) - cooking recipe

Ingredients

3 cups frozen seafood mix (such as shrimp, oysters, clams, squid)
2 cups water
2 cups all-purpose flour
1 bunch scallions, cut into 2-inch pieces
2 eggs
1 clove garlic, minced
salt and ground black pepper to taste
1 tablespoon olive oil, or as needed
Dipping Sauce:
3 tablespoons soy sauce
1 scallion, thinly sliced
1 1/2 teaspoons rice vinegar
1 teaspoon sesame oil
1 teaspoon brown sugar
1/2 teaspoon gochugaru (Korean red pepper flakes) (optional)
1/2 teaspoon sesame seeds

Preparation

Combine seafood mix, water, flour, 1 bunch scallions, eggs, garlic, salt, and pepper in a bowl; mix until batter is thick.
Heat olive oil in a nonstick skillet over medium-high heat. Pour half the batter evenly into the skillet. Cook until bottom and edges are browned, 7 to 8 minutes. Flip and continue cooking until the opposite side is browned, 7 to 8 minutes more. Transfer to a plate. Repeat with the remaining batter.
Combine soy sauce, 1 stalk scallion, rice vinegar, sesame oil, brown sugar, gochugaru, and sesame seeds in a bowl. Serve pancakes with dipping sauce.