2-4 large jalapeno pepper (optional, depending on how spicy you want)
½ cup of olive oil (or any vegetable oil) to fry the pancakes
You can also substitute or add other seafood like chopped baby octopus, chopped clams or chopped mussels
In a large bowl mix the flour, sweet rice flour and water. Crack 2 eggs and stir well, making into a smooth batter. Add all the chopped sea foods and mix well.
Slice the green onions into halves (or quarter them if the green onions have large heads). Cut the strips lengthwise into 2-3" long segments. Set aside.
Slice the jalapeno (optional) lengthwise, remove seeds and chop. Add to the batter.
Prepare your fry-station by pouring oil into a small bowl with a spoon for easy access near your frying pan. Heat a large frying pan with a spoonfuls of oil. If you are using a standalone electric fryer (Korean style!) set it to 350 degrees.
Just before you start frying, add the cut green onions into the batter and mix.
Now it's time for the taste test: fry one small pancake and taste it for seasoning. Add more salt, pepper and a pinch of sugar if necessary.
After the flavor has been adjusted, begin frying again. Make sure you're comfortable as this can take quite a while. Add 1-2 tbsp of oil to the pan. Scoop a small amount of batter on the heated skillet and spread until roughly flat and round. Cook for 2-3 minutes on one side or until the bottom is lightly brown. Flip it over and cook the other side, pressing down firmly with a spatula to make the surface contact the skillet. Use one or two tbsp of oil, and heat the frying pan each time before putting a new batter. Wipe the skillet with paper towel if the bottom gets too sticky and repeat with the rest of the batter.
Slice the pancakes into 6-8 square pieces or alternatively, cut into slices, like you would a pie. Haemul pajeon is best served right off the pan.