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. Slideshow: More Korean Recipes 

Food & Wine
February 2018

Gallery

Credit: Marcus Nilsson

Recipe Summary

total:
30 mins
Yield:
2 to 4
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Ingredients

DIPPING SAUCE:
PANCAKE:

Directions

Instructions Checklist
  • Make the dipping sauce: In a small bowl, stir together soy sauce, vinegar, and sugar.

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  • 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.

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