Pajeon

Combine 1 cup all-purpose flour, ½ teaspoon salt, and ¾ cup water in a large bowl, stirring until a thin, lump-free batter forms.

Fold the bias-cut green onions, thin-sliced onion, julienned carrot, and chopped seafood (shrimp, bay scallops, clams, and squid) into the batter until evenly distributed.

Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat until shimmering.

Pour half of the batter into the hot skillet, spreading it gently with a spatula into a thin, even layer approximately ¼-inch thick.

Cook the pajeon until the bottom is golden brown and crispy, about 3 to 4 minutes, without stirring.

Flip the pajeon carefully and cook the other side until golden brown, about 2 to 3 minutes.

Transfer the cooked pajeon to a cutting board and cut into bite-sized squares or rectangles.

Repeat steps 3 through 7 with the remaining batter and additional oil as needed to cook the second pajeon.

Serve the pajeon hot with soy dipping sauce, vinegar, or gochujang sauce on the side.