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 junSlideshow:  More Asian Pancakes 

Deuki Hong
June 2016

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Recipe Summary

total:
1 hr 45 mins
Yield:
Makes four 8-inch pancakes
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Ingredients

PANCAKES
DIPPING SAUCE

Directions

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.

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Make the dipping sauce
  • Combine all of the ingredients except the canola oil in a bowl.

  • 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.

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