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1
Prepare the dipping sauce by combining dark soy sauce, apple cider vinegar, gochugaru, chopped green onion, and toasted sesame seeds in a bowl. You can mix it later when eating.
2
Trim the green onions to a size appropriate for your cooking pan.
3
Beat an egg in a large bowl and mix together flour, potato starch, and salt.
4
Slice the fresh red pepper and add it to the bowl.
5
Pour in stock (anchovy kelp, vegetable, or water) and mix until the batter is very runny and flows easily—this consistency is essential for a good pancake.
6
Measure out frozen shrimp, clams, and squid (each about half a cup, totaling 4 ounces) into the batter. Season with a pinch of salt and black pepper, then gently mix.
7
Heat a large pan over medium-high heat and add the cooking oil. Once hot, reduce heat to medium and coat the pan bottom with about 2 tablespoons of oil by tilting.
8
Arrange the green onions in the pan with some pointing in opposite directions. Dip and coat them evenly with oil.
9
Pour the remaining batter evenly over the green onions, then distribute the seafood, red pepper slices, and any remaining egg. Make small gaps between the onions to ensure even cooking.
10
Cook over medium heat for 6 minutes until the bottom becomes golden and crispy without burning.
11
Flip the pancake over. Add the remaining 2 tablespoons of oil along the edges and tilt the pan to distribute it under the bottom for extra crispiness.
12
Cook over medium heat for another 3 minutes.
13
Flip again, increase heat to medium-high, and cook for 1 more minute to further crisp the bottom.
14
Transfer the pancake to a plate. Cut it with scissors if desired or keep it whole to enjoy the complete green onions. Serve with the prepared dipping sauce on the side.
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