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Korean Seafood Pancakes

  • Total Time:
  • Servings: Makes four 8-inch pancakes

Chef Deuki Hong, of Manhattan's Kang Ho Dong Baekjeong, loves this all-purpose dipping sauce, flavored with soy sauce and sesame oil. He spoons it on tofu and serves it with dumplings as well as this seafood-studded pancake pa jun.

KEY: Asian, Dinner, Staff Favorite

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  • 4 cups all-purpose flour
  • 1 1/4 cups cornstarch
  • 2 1/4 cups water
  • 2 1/4 cups fish stock or 1 cup clam juice mixed with 1 1/4 cups water
  • 1 large egg yolk
  • 1 tablespoon kosher salt
  • 1 pound calamari, bodies cut into 1/2-inch rings and tentacles halved
  • 1 pound shelled and deveined shrimp, cut into 1-inch pieces
  • 2 cups scallions in 2-inch lengths
  • 2 cups thinly sliced yellow onion
dipping sauce
  • 1 cup soy sauce
  • 1/4 cup sugar
  • 1/4 cup mirin
  • 2 tablespoons minced garlic
  • 1 tablespoon gochugaru (red pepper flakes)
  • 1 tablespoon toasted sesame oil
  • 1 1/4 cups canola oil, for frying

How to make this recipe

  1. Make the pancakes In a large bowl, whisk the flour, cornstarch, water, fish stock, egg yolk and salt until smooth. Stir in the seafood, scallions and onion. Cover and refrigerate for 15 minutes.
  2. Make the dipping sauce Combine all of the ingredients except the canola oil in a bowl.
  3. In a 10-inch cast-iron skillet, heat 1/4 cup of the oil. Add one-fourth of the batter and spread in an even layer. Cook over moderate heat until deep golden on 
the bottom, 8 minutes. Flip the pancake, drizzle 1 tablespoon of oil around the edge and cook over moderately low heat until crisp, 8 to 10 minutes. Repeat with the remaining oil and batter. Serve hot, with the dipping sauce.

Suggested Pairing

Crisp Muscadet.

Contributed By Published June 2016

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1072747 recipes/korean-seafood-pancakes 2016-05-05 Deuki Hong asian|weeknight-dinner|4| june-2016 recipes,korean-seafood-pancakes 1072747