Seafood green onion pancake

 Seafood green onion pancake

maangchi’s recipe

Some tips when making these pancakes:

• For a vegetarian version, skip the seafood and egg and use vegetable stock.

• The batter should be runny, because thick batter will clump when you cook

it and your pancake won’t turn out well.

• While cooking, press down and poke the pancake to make some gaps in

between the green onions. You should see some steam coming up through

the gaps, that means the green onions are being cooked nicely.

• This pancake is too heavy to toss up and flip, so don’t try it! You’ll need a

big spatula to turn it over.

• Be sure to make the dipping sauce, that’s the best way to enjoy it!

Ingredients 

Serves 2

• ½ cup all-purpose flour

• 1 tablespoon potato starch(corn starch)

• ½ teaspoon kosher salt plus a pinch of salt

• a pinch of ground black pepper

• ¾ cup stock (anchovy kelp stock, chicken stock or vegetable stock), or water

• 4 tablespoons vegetable oil

• 12 green onions, roots and tops trimmed to 8 to 9 inches long (to fit your

skillet)

• 4 to 5 ounces (½ cup) seafood (peeled and deveined shrimp, squid, clams),

chopped (squid and clams optional)

• 1 large egg, beaten in a small bowl

• 1 fresh red pepper, sliced (optional)

For dipping sauce:

• 2 tablespoons soy sauce

• 1 tablespoon white or apple cider vinegar

• ½ teaspoon gochu-garu (Korean hot pepper flakes) or red pepper powder

• 1 green onion, chopped

• 1 teaspoon toasted sesame seeds

Directions:

Get the dipping sauce ready:

1. Put soy sauce, vinegar, gochu-garu(red pepper powder) , green onion, and

sesame seeds in a small bowl.

2. Set it aside for now, we’ll mix it later when we serve it.

Prepare pancake ingredients:

1. Combine the chopped seafood, pinch of salt and a pinch of ground black

pepper in a small bowl. Mix it well and set aside.

2. Combine flour, potato starch, ½ teaspoon salt, and ¾ cup stock (or water)

in a large enough to accommodate the green onions. Mix with a whisk until

smooth.

     

Make green onion pancake:

1. Heat 2 tablespoons of the vegetable oil in a large nonstick skillet over

medium-high heat and swirl to coat evenly.

2. Add the green onions to the batter to coat them. Using tongs or your hand,

place them side by side in the skillet, alternating white end to green end, so

they form a neat rectangle.

3. Add the seafood to the leftover batter in the bowl. Using your hands or

tongs, spread the battered seafood on top of the battered scallions, scraping

out any excess batter remaining in the bowl.

4. Add the sliced red pepper and pour the beaten egg over top of the pancake

in the skillet.

5. Quickly wash your hands!

6. Reduce the heat to medium and cook for about 6 minutes, until the bottom

is light brown and crispy.

7. Turn the pancake over with a large spatula. Drizzle the remaining 2

tablespoons vegetable oil around the edges of the skillet. Lift one edge of the

pancake with your spatula and tilt the skillet so that the oil flows underneath

the pancake. Cook for another 3 minutes until nicely browned and crisp.

8. Turn the pancake over again. Turn up the heat to medium high heat and

cook for 1 minute, until the bottom turns crunchy.

9. Transfer to a large plate, with the egg and seafood side up. Serve right away

with the dipping sauce.

How to eat:

1. Mix the dipping sauce with a spoon. You can cut up the large pancake into

several pieces before eating. Take 1 piece to a small individual plate and

drizzle some dipping sauce with the spoon and eat. If you don’t want to

precut the pancake, you can use your chopsticks to tear off a chunk of

batter with a green onion and seafood, and then eat it with the dipping

sauce. I prefer the second way because I love to eat the whole cooked green

onion.