Pajeon (spring onion pancakes)

Chop the spring onions into 5cm pieces. Finely chop the pepper, and slice the onion and seafood into bite-sized pieces.

In a mixing bowl, combine all ingredients except for the vegetable oil and mix well.

Coat a large frying pan with about 3 tbsp vegetable oil on medium-high heat. Add about a quarter of the batter and flatten it into a large pancake.

When the bottom has slightly browned, carefully lift up one side of the pancake and flip it. When both sides have browned, flip once more and remove from heat; the surface should be crispy. Repeat for every pancake.