Cut the chive 3-4cm length.
Thinly slice the red pepper.
Halve the spring onions lengthways and then cut them in thin diagonal slices.
Chop a small amount of the spring onion in small pieces.
In a large bowl, pour sparkling water and egg mixing them together and then add plain flour, corn flour and salt.
In the same large bowl add the seafood mix, spring onion, chive and red pepper and mix again. Make sure there is approx 1 tbsp of pajeon mix left.
Pour the dipping sauce ingredients in a bowl and mix.
Heat 3 to 4 tablespoons of sesame oil in a nonstick pan over medium heat and pour half of the pancake mix. Spread the mix widely.
Cook until the bottom is golden brown (3 minutes). Reduce the heat if the pancake is browning too fast.
Turn it over and press down on the pancake with a cooking turner spatula to release the juice from the pancake.
Cook for another 2 minutes over medium -heat.
Flip again and cook for another 30 seconds.
Transfer the pancake onto a cutting board and slice into small pieces and serve with the dipping sauce.
