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.
Dipping sauce (makes about 1/2 cup)
- 1/4 cup soy sauce
- 1½ tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon crushed roasted sesame seeds
- 1 tablespoon gochugaru (Korean chile flakes)
- 2 scallions, very thinly sliced on an angle
- 3/4 cup rice flour
- 6 tablespoons self-rising flour
- 2 tablespoons doenjang (Korean soybean paste)
- 1/2 teaspoon freshly ground black pepper
- 3 large pinches kosher salt or sea salt
- 10 jumbo shrimp, peeled, deveined, halved lengthwise, and patted dry
- 4 large diver sea scallops, muscle removed, thinly sliced horizontally, and patted dry
- 5 scallions, julienned
- 2 large cloves garlic, grated or minced
- 2 fresh Korean red chiles or Fresno chiles, cut into long, thin strips
- 1 fresh Korean green chile or jalapeño, cut into long, thin strips
- Vegetable oil, for frying
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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