Korean Green Onion Pancakes with squid from The Hog Island Book of Fish & Seafood: Culinary Treasure

Ingredients

• 1 teaspoon toasted sesame oil
• ¼ teaspoon gochugaru (Korean red pepper flakes) or pinch of crushed red pepper flakes
• ¼ teaspoon sesame seeds, toasted
• ¼ teaspoon sugar
• ¼ teaspoon grated fresh ginger
• 3 tablespoons soy sauce
• 1 tablespoon unseasoned rice wine vinegar
• ½ teaspoon salt
• 1 large egg
• ¾ cup (180 ml) ice-cold water
• 2 tablespoons cornstarch
• ½ cup (60 g) white rice flour
• ½ teaspoon baking powder
• ½ cup (65 g) unbleached all-purpose flour
• 1 teaspoon doenjang or white (shiro) miso (optional)
• 1 small garlic clove, grated or minced
• ½ pound (225 g), cleaned squid, tubes cut into ½-inch (12-mm) rings and tentacles halved
• 3 to 4 tablespoons canola or other neutral oil
• 3 or 4 green onions, cut into 2-inch (5-cm) pieces, including green parts