Haemul Pajeon

Ingredients

• 1/4 cup soy sauce
• 1 tablespoon gochugaru (Korean red chile flakes)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seeds
• 1/2 teaspoon minced ginger
• 2 scallions, chopped
• 1 clove garlic, minced
• 1 pound mussels or clams (or a combination), scrubbed clean
• 1/2 cup all-purpose flour
• 1/2 cup rice flour
• 2 tablespoons potato starch (or cornstarch if not available)
• 1 tablespoon sesame oil
• 1 large egg
• 1 cup ice water
• 4 ounces peeled raw shrimp, chopped into 1/4-inch pieces
• 4 ounces raw squid bodies, sliced into 1/4-inch rings
• 6 scallions, cut into 1-inch pieces
• 1 red finger chile pepper or Fresno chile, thinly sliced
• 1 medium shallot, thinly sliced
• 1 clove garlic, minced
• 1/2 bunch chives, cut into 1-inch pieces (about 1/4 cup)
• Kosher salt
• 1/2 cup canola oil

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