These pancakes are always a crowd-pleaser. They're chock-full of seafood and the crisp texture is addictive. My mom used to make them with squid and shrimp when guests came over. The pancakes are also a great way to use up any leftover vegetables you might have in the fridge.
Technique tip: If you are using scallops, just make sure that they are very dry as any extra moisture will make for a soggy pancake.
Swap option: I've added scallops to make them extra special, but feel free to use whatever seafood you like.
For the dipping sauce:
In a small bowl, stir together all the ingredients. Cover and store in the refrigerator if not using immediately.
For the pancakes:1.
In a large bowl, gently whisk together the rice flour, self-rising flour, soybean paste, pepper, salt and 1⅓ cups cold water until smooth. Add the shrimp, scallops, scallions, garlic, red chiles and green chile and stir the batter until thoroughly combined.2.
In a large nonstick skillet, heat 3 tablespoons of oil over medium-high heat. Spoon in one-third of the batter and spread it evenly to form a pancake about 7 inches wide. Fry until golden brown and crispy on the bottom, 3 to 4 minutes. Carefully flip and cook until the other side is golden, 3 to 4 minutes more. Transfer to a paper towel–lined plate to drain. Repeat with the remaining batter, adding more oil to the skillet as needed.3.
Cut the pancakes into wedges and transfer to a serving platter. Serve immediately, with the dipping sauce.
Recipe from Korean Food Made Simple. Copyright © 2016 by Judy Joo. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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