Seafood Pancake
Korean pancakes are a bit tricky to get right at first, but they're super easy to make once you get the hang of it (assuming you used a prepared batter mix). They have a delightful texture and are especially lovely with a tangy dipping sauce. A great way to use leftover or miscellaneous seafood. This attempt was not the most photogenic, but it was filling and delicious.
Active Time: 15 min
Total Time: 25 min
Ingredients
> Korean pancake mix (3/4 cup)
> egg (1)
> water (1/2 cup)
> miscellaneous seafood (2/3 lb)
> onion (1/4)
> bell pepper (1/4)
> green onion (2 stalks)
> (optional) chili peppers, kimchi, garlic
> neutral oil
> soy sauce, rice vinegar, water, honey, gochujang
Instructions
1. Cut onion, bell pepper, and green onion into similar sized pieces. I find that thin, 2-inch long slivers works best. If using chili peppers or kimchi, cut into similar pieces as well.
2. In a large bowl, beat 1 egg. Then add Korean pancake mix, seafood, onion, bell pepper, and green onion. Add water until you reach the right consistency -- you should achieve a consistency similar to a thick pancake mix. About 1/2 cup worked for me.
3. In a pan or skillet, heat up plenty of oil over medium to medium-high heat. Add the batter to the pan and smooth out. Let fry for about 5 minutes, or until well browned and crisp.
4. Flip the pancake and let fry on the other side for 5 minutes. Add more oil if necessary.
5. In the meantime, prepare the batter by mixing equal parts soy sauce, rice vinegar, and water. Then add a bit of honey and gochujang, and mix thoroughly. Slice the pancake and serve with dipping sauce.
Notes/Tips:
> Be generous with the amount of seafood you add! I think somewhere around 1/2 - 3/4 pound miscellaneous seafood is generally a good amount.
> But if you don't like seafood that much, this dish works just as well with other ingredients. Try thinly sliced onions, bell peppers, chili peppers, kimchi, garlic, meat, etc.
> The key is to be VERY generous with the amount of oil you add. It'll give a nice crispy exterior and prevent the pancake from burning.
> The ingredient amounts here work well for a 10-inch pan. I think it achieves the optimal thickness (about 1cm). Scale up or down accordingly depending on the size of your pan.