Ingredients

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Directions

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• Step 1

  To prepare the batter, lightly mix the flour, egg, cold water, and salt until just combined, leaving a few clumps. Avoid over-mixing, as this can lead to a thick / chewy pancake texture.
  • 2 cup all purpose flour (240 g) (or a Korean Pancake mix)
  • 1 cup water, cold (120 g) (the colder the water and ingredients, the crispier the pancake)
  • 1 egg (50 g) (optional)
  • 1/2 tsp salt (3 g) (omit if using a Korean Pancake mix with added sodium)

• Step 2

  Add green onion and red chili and mix until the they are fully coated with batter.
  • 4 stalks green onion, cut into 3 inch pieces (60 g)
  • 2 red chili peppers, sliced (30 g) (remove the seeds)

• Step 3

  To a pan heated over medium-high heat, add a generous amount of oil, enough to cover the surface. Once the oil is hot, pour in the batter.

• Step 4

  Pan fry for 30 seconds, then add in shrimp and squid on top.
  • 4 shrimp, deshelled (50 g) (whole or sliced)
  • 1/2 cup squid, sliced (75 g) (optional)

• Step 5

  Pan fry the batter for 3-5 minutes until the edges turn crispy. Flip the pancake and fry for another 3-5 minutes until both sides are crispy, then set aside.

• Step 6

  For the dipping sauce, mix soy sauce, rice vinegar, brown sugar, sesame seeds, and sesame oil.
  • 3 tbsp light soy sauce (45 g)
  • 1 tbsp rice vinegar (15 g)
  • 1 tbsp brown sugar (12 g)
  • 1 tbsp sesame oil (12 g)
  • 1 tsp sesame seeds (4 g)

• Step 7

  To serve, cut and divide the pancakes and serve with the dipping sauce, enjoy!