How To Make Korean Seafood Scallion Pancakes

Ingredients

• 2 tablespoons rice vinegar
• 2 tablespoons sugar
• 1 clove garlic, grated
• ¼ cup korean chili paste
• 6 tablespoons soy sauce
• 2 teaspoons toasted sesame oil
• 2 ½ teaspoons rice vinegar
• 1 tablespoon sugar
• 2 scallions, white and light green parts, very thinly sliced
• 2 cloves garlic, grated
• 1 teaspoon sesame seed
• 1 cup cake flour
• ¼ teaspoon baking powder
• 1 ½ teaspoons kosher salt, divided
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon black pepper
• 1 cup ice water, plus 2 tablespoons
• 20 scallions, about 2 bunches, root trimmed
• 2 tablespoons vegetable oil, plus 2-4 teaspoons
• ¼ lb shrimp, peeled, deveined, and halved lengthwise (butterflied)
• ¼ lb calamari bodies, sliced into ¼-inch rings, rinsed, and patted dry
• 2 large eggs
• 1 red chili, thinly sliced