Haemul Pajeon with Brown Rice Seafood Scallion Pancake with Brown Rice

Rinse the brown rice in a fine-mesh sieve, then combine with 360 ml water in a rice cooker. Cook according to the manufacturer's instructions (about 25–30 minutes).

Meanwhile, in a large bowl, whisk together the all-purpose flour, rice flour, 1/2 tsp salt, and ice water until smooth. Crack in the egg and whisk until just combined. The batter should be thin and lump-free.

Prepare the seafood: peel and devein the shrimp, then cut into 1 cm pieces. Slice the squid bodies into 1 cm rings and the tentacles into bite-size pieces. Set aside.

Slice the scallions into 5 cm lengths, julienne the carrot, and cut the zucchini into thin half-moons. Add all vegetables to the batter and stir to coat.

Heat a large non-stick skillet over medium-high heat with 15 ml vegetable oil. Pour half the batter-vegetable mixture into the pan and spread into an even 1 cm thick round. Scatter half the seafood on top and press gently into the batter. Cook for 4–5 minutes until the bottom is golden and crispy.

Flip the pancake carefully using a large spatula. Drizzle the remaining 15 ml oil around the edges. Cook for another 4–5 minutes until the other side is golden and the seafood is cooked through (shrimp turn pink, squid is opaque). Transfer to a cutting board. Repeat with remaining batter and seafood to make a second pancake.

While the second pancake cooks, make the dipping sauce: in a small bowl, combine soy sauce, rice vinegar, sesame oil, gochugaru, and sesame seeds. Stir until the gochugaru dissolves.

Slice the pancakes into wedges. Serve with the brown rice and dipping sauce on the side.