These traditional Korean seafood scallion pancakes (Haemul Pajeon) are the perfect savory, crispy comfort food. Serve them with this simple dipping sauce for a superb appetizer.
Whisk together water, flour, tempura flour, and salt in a medium bowl.
Heat oil in a large nonstick skillet over medium-high. Place 1/2 cup scallions in each of 4 mounds in hot oil. Pour batter evenly over each mound of scallions. Divide squid and jalapeño evenly over batter. Cook until edges begin to brown and small bubbles form on top of pancakes.
Turn pancakes, and gently press each with a spatula to create thin pancakes. Cook until slightly crisp and cooked through, about 2 minutes. Serve immediately with Korean Pancake Dipping Sauce.