Korean Seafood Pancakes
© Anna Williams

Korean Seafood Pancakes

  • SERVINGS: 4 first-course servings

These crispy seafood pancakes get a spicy tang from the kimchi that’s mixed into the batter. To add more heat to the dish, thinly slice a hot chile pepper and add it to the dipping sauce.

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  1. 3/4 cup all-purpose flour
  2. 1/4 cup rice flour
  3. 1 large egg, beaten
  4. 3/4 cup plus 2 tablespoons seltzer or sparkling water
  5. 1/2 teaspoon toasted sesame oil
  6. Salt
  7. 1/2 cup kimchi—drained, pressed dry and chopped
  8. 4 ounces medium shrimp—shelled, deveined and split horizontally
  9. 4 ounces baby squid, bodies cut into 1/4-inch rings, tentacles halved
  10. 4 large scallions, thinly sliced
  11. Vegetable oil, for frying
  12. 1/4 cup soy sauce
  13. 1/4 cup unseasoned rice vinegar
  1. In a large bowl, whisk the all-purpose flour and the rice flour with the egg, seltzer, toasted sesame oil and 3/4 teaspoon of salt. Add the kimchi, shrimp, squid and scallions to the batter.
  2. In 2 medium nonstick skillets, heat 1/4 inch of vegetable oil. Spoon 2 mounds of the batter into each skillet and gently spread them into 4- to 5-inch rounds; be sure to evenly distribute the seafood in the pancakes. Cook over moderately high heat until the pancakes are golden and crisp on the bottom, 4 to 5 minutes. Carefully flip and cook over moderate heat until the pancakes are golden and crisp and the batter is cooked through, about 3 minutes longer. Using a slotted spatula, transfer the pancakes to a paper towel-lined plate to drain.
  3. In a small bowl, combine the soy sauce and rice vinegar. Cut the seafood pancakes into wedges and serve them with the dipping sauce.

Suggested Pairing

Crisp California Chardonnay.