Korean Seafood Pancake (Pajeon)

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• Step 1

  In a large mixing bowl, whisk together the batter ingredients: all-purpose flour, egg and salt. Pour in the ice-cold water and whisk until just combined. A few small lumps are okay; be careful not to overmix.

  • 1 cup all purpose flour (120 g)
    (or a Korean Pancake mix)
  • 1 cup water, cold (240 g)
  • 1 egg (50 g)
    (optional)
  • ¾ tsp salt (4 g)
    (to taste)
• Step 2

  Gently fold the prepared seafood, green onions, and sliced red chili into the batter, mixing only enough to coat everything.

  • 4 stalk green onion, cut into 3 inch pieces (60 g)
  • 2 red chili peppers, sliced (30 g)
    (with seeds removed)
  • 6 shrimp, deshelled (80 g)
  • ¾ cup squid, sliced (100 g)
    (optional)
• Step 3

  Heat a large non-stick skillet over medium-high heat and add a generous amount of neutral oil, about 2 tablespoons per pancake. The oil is hot when a drop of batter sizzles immediately.

  • 4 tbsp neutral oil (56 g)
• Step 4

  Fry for 4-5 minutes, until the edges look crispy and the bottom is golden brown. Carefully flip the pancake. Press down gently with a spatula to ensure an even, crispy texture. Fry for another 3-4 minutes until the second side is also golden and crisp.
• Step 5

  For the dipping sauce, mix soy sauce, rice vinegar, brown sugar, sesame oil, sesame seeds and optional gochugaru.

  • 3 tbsp soy sauce (45 g)
  • 1 tbsp rice vinegar (15 g)
  • 1 tbsp brown sugar (12 g)
  • 1 tbsp sesame oil (14 g)
  • 1 tsp sesame seeds (3 g)
  • ¼ tsp gochugaru (1 g)
    (optional, Korean chili flakes)