Kritika Handa
In a bowl, mix all-purpose flour, rice flour, salt, water, and egg until smooth. Add green onions and seafood.
Gently fold in green onions and seafood (optional) to create a well-distributed mixture for the pancake.
Heat a non-stick pan over medium heat with a generous amount of vegetable oil for even crispiness.
Pour the batter into the hot pan. Cook for 3-4 minutes per side until golden brown and crispy.
Combine soy sauce, rice vinegar, sesame oil, sugar, sesame seeds, and minced garlic. Stir well and set aside.
Cut the Pajeon into wedges and serve hot with the tangy dipping sauce for the perfect savory bite.