Ingredients Seafood Shellfish Korean Seafood Pancake Be the first to rate & review! The key to the texture of these crispy-chewy seafood pancakes is in the specialty Korean pancake and frying mixes. See the Note for details on where to stock up. By Food & Wine Editors Updated on February 1, 2018 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Total Time: 30 mins Yield: 2 to 4 Ingredients DIPPING SAUCE: 1/4 cup soy sauce 1/2 tablespoon unseasoned rice vinegar 1/2 teaspoon sugar PANCAKE: 1/2 cup Korean pancake mix (buchimgaru) 1/2 cup Korean frying mix (twigim garu) 1 1/2 teaspoons kosher salt 1/2 cup water 1 large egg, beaten 1/2 bunch scallions, thinly sliced 1/4 cup shucked small oysters with juices 1/4 cup shucked clams with juices 1/4 cup peeled and deveined raw medium shrimp, cut into 1/2-inch pieces 1/4 cup cleaned 1/4-inch-thick squid rings 4 teaspoons sesame oil Directions Make the dipping sauce: In a small bowl, stir together soy sauce, vinegar, and sugar. Make the pancake: In a large bowl, whisk together pancake mix, frying mix, and salt. Whisk in 1/2 cup water and egg. Fold in scallions, oysters, clams, shrimp, and squid. Heat sesame oil in a 10-inch skillet over moderately high heat. Quickly add batter to pan and spread to edges with a rubber spatula while shaking pan. Cook until bottom is browned, about 5 minutes, shaking pan occasionally to keep it from sticking. Flip and cook until batter is set and bottom is browned, 4 to 5 minutes. Transfer to a serving plate. Using scissors, cut pancake into 4 or 8 wedges and serve with the dipping sauce. Rate it Print