Description
The key to the texture of these crispy-chewy seafood pancakes is in the specialty Korean pancake and frying mixes.
Ingredients
- 1/4 cup soy sauce
- 1/2 tablespoon unseasoned rice vinegar
- 1/2 teaspoon sugar
- 1/2 cup buchimgaru (korean pancake mix)
- 1/2 cup twigim garu (korean frying mix)
- 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: Stir together soy sauce, vinegar, and sugar in a small bowl.
- Make the pancake: Whisk together pancake mix, frying mix, and salt in a large bowl. 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 until heated through, about 1 minute. 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. Carefully flip pancake and cook until batter is set and bottom is browned, 4 to 5 minutes. Transfer to a serving plate.
- Using scissors, cut pancake into 8 wedges and serve with dipping sauce.
