• If using frozen seafood, thaw in the fridge (~8 hours) or submerged in cool water at room temperature (~20 minutes).
• Optional: Make fish stock using kelp (dasima/kombu) and sardines (Korean) or katsuobushi (Japanese), or simply use a powder (dashi no moto) or bagged mix.

Make the sauce

• Heat up a small pan over medium high heat without any oil.
• Add the sesame seeds and toast until fragrant, moving the pan occasionally.
• Cut one green onion into thin rings.
• Mix green onion, toasted sesame seeds, and all other sauce ingredients in a small bowl. Set aside.

Prep pancakes

• Roughly chop the seafood. If it was frozen, thoroughly squeeze water out of it.
• Cut red chilies into 4-5 slanted slices each. Deseed to lower the heat if desired. Set aside.
• Wash your green onions and cut off the roots. Remove any wilted outer layers.
• Trim just enough off the top of your green onions so they fit into your pan.
• Cut thicker green onions into halves lengthwise. Each half counts as one.
• Combine flour, starch, salt, and stock in a large bowl. Mix thoroughly.
• Crack eggs and beat until mixed.

Make pancakes

• Note: You can only make one pajeon per frying pan. If you're making more, I recommend using multiple pans at once. The measurements in the following steps refer to the amounts per pancake.
• Heat 2 tbsp of oil in your frying pan over medium-high heat.
• Line up 12 scallions in the pan. They should be parallel, with alternating orientation.
• Pour ~80% of the batter over the scallions, distributing it evenly.
• Mix seafood into the remaining batter, then pour it over as well.
• Distribute the sliced red peppers on top.
• Pour the beaten egg over it.
• Keep frying over medium-high heat for about 10 minutes.
• Make sure the pancake is separated from the pan, sliding around freely. Now flip it around – this must be a mid-air flip, any attempts to use a spatula will almost certainly break the pancake apart.
• Cook on the other side for another 5 minutes.
• Increase the heat to high, and fry for another 2-3 minutes until crisp.
• Flip it again, fry for another 1-2 minutes over high heat.
• Slide the finished pancake to the surface of your choice. I recommend a wooden board, where it can be cut into small pieces using a pizza cutter.
• Serve with dipping sauce.