Description
A savory Korean pancake made with a crispy batter filled with fresh seafood and scallions, perfect as an appetizer or snack.
Ingredients
Units
Scale
- 1 cup all-purpose flour
- 1/2 cup rice flour
- 1 1/4 cups cold water
- 1 egg
- 1/2 teaspoon salt
- 1/2 cup squid, cleaned and chopped
- 1/2 cup shrimp, peeled and chopped
- 1/4 cup clams or mussels (optional)
- 6–8 scallions, cut into 2-inch lengths
- 1 small red chili, thinly sliced (optional)
- Vegetable oil for frying
Instructions
- In a mixing bowl, combine all-purpose flour, rice flour, salt, egg, and cold water. Mix until smooth.
- Add the chopped seafood and scallions to the batter and gently stir to combine.
- Heat a non-stick skillet over medium-high heat and add a generous amount of vegetable oil.
- Pour about half the batter into the pan and spread it out evenly into a thin circle.
- Cook for 3-4 minutes until the bottom is golden brown and crispy.
- Flip the pancake and cook the other side for another 3-4 minutes until crispy and cooked through.
- Remove from the pan and drain on paper towels. Repeat with remaining batter.
- Slice into wedges and serve hot with dipping sauce.
Notes
- For extra crispiness, use ice-cold water in the batter.
- You can customize the seafood mix based on availability.
- Serve with a dipping sauce made of soy sauce, vinegar, and a pinch of sugar or chili flakes.
Nutrition
- Serving Size: 1 pancake
- Calories: 280
- Sugar: 1g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 95mg
