Haemul pajeon

Method

Mix flour, cornstarch, salt and ice-cold water to form a thin, lumpy batter. Cut spring onions into 5cm lengths. Heat oil in a large non-stick frying pan over medium-high heat until shimmering. Dip seafood pieces and spring onions in batter and arrange in the pan in a single layer, frying for 3-4 minutes until the underside is golden and crisp. Flip carefully and fry the other side for 2-3 minutes until cooked through and both sides are golden. Transfer to kitchen paper to drain. Mix soy sauce, rice vinegar and gochugaru for the dipping sauce. Serve pajeon hot, cut into strips, sprinkled with sesame seeds and accompanied by the dipping sauce.