Korean Seafood Pancake

Summary Not available

  • 1/4 cup soy sauce
  • 1/2 rice vinegar
  • 1/2 teaspoon sugar
  • 1/2 cup mix
  • 1/2 cup mix
  • 1 1/2 teaspoons kosher salt
  • 1/2 cup water
  • 1 large egg (beaten)
  • 1/2 bunch scallions (thinly sliced)
  • 1/4 cup with juices
  • 1/4 cup with juices
  • 1/4 cup medium shrimp (cut into 1/2-inch pieces)
  • 1/4 squid rings
  • 4 teaspoons sesame oil
  1. Make the dipping sauce: In a small bowl, stir together soy sauce, vinegar, and sugar

  2. Make the pancake: In a large bowl, whisk together pancake mix, frying mix, and salt

  3. Whisk in 1/2 cup water and egg

  4. Fold in scallions, oysters, clams, shrimp, and squid

  5. Heat sesame oil in a 10-inch skillet over moderately high heat

  6. Quickly add batter to pan and spread to edges with a rubber spatula while shaking pan

  7. Cook until bottom is browned, about 5 minutes, shaking pan occasionally to keep it from sticking

  8. Flip and cook until batter is set and bottom is browned, 4 to 5 minutes

  9. Transfer to a serving plate

  10. Using scissors, cut pancake into 4 or 8 wedges and serve with the dipping sauce

No extra notes

Categories:

Leave a Reply

Your email address will not be published. Required fields are marked *