Korean Seafood Pancake

Instructions

1. Step 1

   Whisk the soy sauce, rice vinegar, sesame oil, sugar, gochugaru, and sesame seeds in a small bowl until the sugar dissolves. Set the dipping sauce aside.

   Ingredients used: 2.0 gr gochugaru, 30.0 ml Rice Vinegar, 5.0 ml Sesame Oil, 3.0 gr Sesame Seed, 45.0 ml Soy Sauce, 4.0 gr Sugar

   Cookware: small bowl, whisk

2. Step 2

   Pat the seafood dry and cut any large pieces into bite-size portions. Cut the green onions, onion, and red chili pepper as specified.

   Ingredients used: 300.0 gr Mixed Seafood, 100.0 gr Onion, 15.0 gr Red Chili Pepper, 150.0 gr Scallion

   Cookware: Chef Knife, cutting board

3. Step 3

   Whisk the all-purpose flour, rice flour, and salt together in a large mixing bowl.

   Ingredients used: 150.0 gr All-Purpose Flour, 50.0 gr Rice Flour, 3.0 gr Salt

   Cookware: mixing bowl, whisk

4. Step 4

   Add the cold water and eggs to the dry mixture. Whisk just until no large pockets of dry flour remain.

   Ingredients used: 2.0 piece Egg, 300.0 ml Water

   Cookware: mixing bowl, whisk

5. Step 5

   Fold the prepared seafood and vegetables evenly into the batter.

   Cookware: mixing bowl

6. Step 6

   Cook the batter in two batches over medium heat. For each pancake, heat 30 ml oil, spread half the batter into an even layer, cook for 4 minutes, then turn and cook for 3 to 4 minutes until crisp and the seafood in the center reaches 63°C.

   Timer: 16 min (fixed)

   Ingredients used: 60.0 ml Vegetable Oil

   Cookware: frying pan, spatula

7. Step 7

   Cut the pancakes into wedges and serve immediately with the dipping sauce.

   Cookware: Chef Knife, cutting board