To begin, prepare the batter. In a large mixing bowl, combine the all-purpose flour, rice flour (if using), salt, and ice cold water. Whisk until smooth and lump free. Add the beaten eggs and mix gently until fully incorporated. Set aside while you prepare the seafood and vegetables.

Clean and prep the seafood. Ensure shrimp are peeled, deveined, and chopped into bite sized pieces. Slice the squid into thin rings. Pat all seafood dry with paper towels to remove excess moisture, which helps achieve a crispy pancake.

Chop the green onions into 3-inch lengths and slice the red chili thinly. Arrange the vegetables and seafood within easy reach of your cooking station to streamline assembly during frying.

Prepare the dipping sauce by combining soy sauce, rice vinegar, sesame oil, sugar, and gochugaru (if using) in a small bowl. Stir until the sugar dissolves. Garnish with finely sliced green onion and sesame seeds. Set aside for serving.

Heat a large non-stick skillet over medium-high heat. Add 2 tablespoons of vegetable oil and swirl to coat the pan evenly. Once the oil is hot but not smoking, pour a thin layer of batter to cover the skillet’s surface.

Quickly arrange the chopped seafood and green onions evenly over the batter. Drizzle another thin layer of batter over the top to help bind the ingredients together. Press gently with a spatula to ensure even cooking.

Cook for 4-5 minutes until the bottom is golden brown and crispy. Carefully flip the pancake using a spatula or a plate to assist. Cook the other side for another 3-4 minutes. Add a bit more oil around the edges if needed to enhance crispiness.

Transfer the Haemul Pajeon to a cutting board and slice it into wedges. Arrange on a serving plate and garnish with sliced red chili for a pop of colour. Serve immediately with the prepared dipping sauce on the side. For an authentic experience, pair with makgeolli (Korean rice wine) or a light green tea.