Prepare your base mix, with 1 large mixing bowl, mix in the water, eggs and doen jang into buchimgaru flour and salt. Whisk until the batter runs smooth.
Prepare all your toppings. Julienne your vegetables finely.
Finely dine your onions slices, also cut your chillis. Should you wish to remove some of the spiciness, you may prefer to remove the seeds as well.
Prepare you spring on onions, cut it into roughly 3cm strips.
Put the frypan on medium heat and allow the pan to pre-heat first. Use about 3 tbsp of oil and heat oil through. Using a ladle, pour in a spoonful of batter.
Add in your onions, chillis and spring onions then after your prawns and squid. Then another spoonful of batter on the top.
Let it cook until the bottom crust is browning and turn the pajeon and cook other other side.
Remove from pan when both sides are cooked. Serve with dipping sauce.
Dipping Sauce
Heat up the water, or use warm water and dissolve the sugar. Add in your soy sauce, vinegar, minced garlic, chopped chillis, sesame oil, sesame seeds and sesame oil to the mix and stir until all the ingredients are properly incorporated.
Add crushed black pepper and salt to taste.
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