A savory scallion pancake studded with shrimp and squid, pan-fried until crisp at the edges and dipped in a soy-vinegar sauce. Classic rainy-day and drinking-snack food across Korea.
Make the batter
Whisk the flour, rice flour, water, egg, and salt together into a smooth, slightly thin batter.
Arrange the scallions
Lay the scallion lengths side by side in a hot, oiled pan like a bed.
Pour the batter
Pour the batter evenly over the scallions to bind them into a single pancake, then scatter the seafood over the top and press it in lightly.
Fry the first side
Fry over medium heat, undisturbed, until the underside is golden and crisp.
5 minFlip and crisp
Flip the pancake in one motion and fry the second side, pressing occasionally with a spatula for even crispness.
4 minMake the dipping sauce
Stir together the soy sauce, rice vinegar, and gochugaru in a small bowl.
Slice and serve
Cut the pancake into wedges and serve hot with the dipping sauce.
No reviews yet — be the first to cook it.