Prepare the base mix. Mix water & eggs into Buchimgaru flour and salt. Whisk until the batter runs smooth.
Prepare all the toppings (onions, spring onions, chilies, prawn, squid).
Put the shallow frying pan on medium heat. Put approximately 3 tbsp of oil and heat through.
Using a ladle, pour in a ladle-full of batter.
Add the onions, chilies and spring onions. Then, add the prawns and squid. Distribute evenly on the pancake. Then scoop another thin layer of batter to cover the toppings.
Let it cook until the bottom is browning and then flip the pancake to cook the other side. (You need to dislodge the pancake first using a flat spatula to make sure that it is not stuck to the pan before you flip it)
Remove from the pan when both sides are cooked. Make another batch of pancakes/pajeon.
Serve with the prepared dipping sauce.
Dipping Sauce
Heat up the water or use warm water.
Dissolve the sugar.
Add and stir all the ingredients until homogenous.
Add crushed black pepper and salt to taste.
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