Seafood Scallion Pancake
Seafood Scallion Pancake
Korean style savory pancakes are one of the most popular appetizers for groups of people. There are many different types of Korean pancakes that are savory. In addition to this recipe, I will be covering kimchi, potato, zucchini, and garlic chive pancake recipes in future posts.For the pancake flour mix, I purchased a pre made one from a Korean market. If you want to make the pancake flour from scratch, here is the recipe: 1/3 cup of flour, 1 tbsp cornstarch, 1 tbsp sweet rice flour, 1/4 tsp salt. Make sure when adding the water to the batter that it is thin enough. The goal is to have a thin and crispy pancake, not a thick and fluffy one.The seafood mix I purchased can be found at any Asian grocery store. This one had the mix chopped into smaller pieces, which is perfect for this recipe. My seafood mix contains mussels, clams, shrimp, octopus, squid, and cuttlefish. Before adding the mix to the pancake batter, make sure the seafood is completely thawed then dried on a paper towel. There are many different combos of seafood mixes. Find one that you like. If you aren’t a fan or are allergic to seafood, you can omit it from the recipe and have just a scallion pancake. I would personally add a couple of small sliced chilis to this to give I a kick, but it isn’t necessary.There are many different approaches to making this recipe in addition to how I prepared my pancake. I’ve had this recipe where all the ingredients are mixed together in the batter and cooked that way. I’ve seen this prepared where the seafood mix is mixed into the batter then 3/4 of it is poured on a griddle. Then the whole green onions are laid across the top of the pancake. 2 minutes before flipping it, the rest of the batter and egg is poured over the top. The point is to find what works best for you and your taste buds.
Servings: 1
Ingredients
- 1/2 cup korean pancake mix
- 1 large egg, beaten
- 2 minced garlic cloves
- 1 tsp minced ginger
- 1/2 cup frozen seafood mix chopped
- 1 bunch green onion
- 1 tbsp canola or vegetable oil
Dipping Sauce
- 1 tbsp soy sauce
- 1 tbsp water
- 1 tsp vinegar
- 1 tsp sugar
- 1/2 tsp gochugaru pepper flakes
Instructions
- Thaw and dry on paper towel the seafood mix. Cut green onion bunch into 3.
- Mix together Korean pancake mix, seafood mix, 1/2 of the beaten egg, garlic, and ginger. Add about a 1/2 cup or more of cold water until the batter is thin.
- In a sautée pan or griddle, heat up cooking oil over medium highest. Sautee the green onions for a minute.
- Add the pancake batter over the green onions. Cook for 3 minutes.
- Add the remaining beaten egg over the top of the pancake. Cook for another 2 minutes.
- Gently flip over. Cook for another 5 minutes.
- Serve with dipping sauce.
Dipping Sauce
- Mix all ingredients together.
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