Vermicular | Korean Seafood Pancake

Ingredients

• Batter
• 1 large egg
• ½ cup (60 g) cake flour, sifted
• ¼ cup (40 g) rice flour
• ½ teaspoon sugar
• 1 teaspoon soy sauce
• ⅔ cup (150 ml) water
• ¼ teaspoon kosher salt
• 6 small shrimp
• ½ squid, cleaned–body cut into ¼” rings and tentacles cut into small clusters
• ½ bunch garlic chives, ends removed and cut into 1” pieces
• 1 tablespoon vegetable oil
• 2 tablespoons sesame oil, divided
• Dipping Sauce
• 1 tablespoon soy sauce
• 2 teaspoons apple cider vinegar
• 2 teaspoons honey
• ½ teaspoon Korean chili pepper
• 1 teaspoon white sesame seeds
• ½ clove garlic, grated
• Kosher salt, to taste
• Sesame oil, to taste