Haemul pajeon (Seafood and spring onion pancake)

• Haemul pajeon is made by lining some batter with spring onions, clams, oysters, and mussels, and topping it with more batter and beaten egg before cooking it on a skillet. The tender texture of spring onions and the refreshing flavor of seafood blend perfectly together. The dish is particularly famous in Dongnae of Busan. Dongnae pajeon was even sent to the king by the magistrate of Dongnae during the Joseon period. It is known to have originated as a lunchtime snack sold in the marketplace of Dongnae.
• Ingredients
• Mussels 100g, Clams 70g, Oysters 70g, Water 1??(5C), Salt 2g (½tsp)
  Seasoning: Salt 4g (1tsp), Pepper 0.3g (??sp)
  Green Pepper 10g (1), Red Pepper 15g (1), Spring Onions 200g
  Batter: Flour 95g (1C), Powdered Rice 30g (??), Salt 1g (¼tsp), Water 200g (1C)
  Egg 60g (1)
  Cooking Oil 85g (½C)
  Soy Sauce Vinaigrette: Soy Sauce 18g (1Tbs), Vinegar 15g (1Tbs), Water 15g (1Tbs)
  
  
• Preparation
  
• 1. Gently shake the seafood in salt water and drain (190g). Cut into slices 1cm thick, sprinkle with salt and pepper, and let stand for 10 minutes.
  2. Roughly chop the green and red peppers into pieces 2cm long and 0.3cm thick and shake off the seeds. Clean the spring onions (150g), wash them, and cut into strips 10cm long.
  3. Shift together the flour, powdered rice, and salt, and mix them well with water (270g).
  4. Beat the egg.
  5. Make the soy sauce vinaigrette.
• - In Dongnae, anchovy broth, instead of water, is sometimes mixed with powdered rice.
  - Beaten egg is an optional ingredient.