KOREAN SEAFOOD SCALLION PANCAKES RECIPE BY TASTY

Korean Seafood Scallion Pancakes Recipe by Tasty image

This traditional scallion pancake, known as pajeon haemul, features fresh whole scallions embedded in a savory pancake batter. It's topped with shrimp, calamari, and red chiles, set with a beaten egg, and served up with soy ginger and chili garlic dipping sauces for a simple, yet satisfying, snack!

Provided by Tikeyah Whittle

Categories Dinner

Time 35m

Yield 2 servings

Number Of Ingredients 24

Ingredients

2 tablespoons rice vinegar
2 tablespoons sugar
1 clove garlic, grated
¼ cup korean chili paste
6 tablespoons soy sauce
2 teaspoons toasted sesame oil
2 ½ teaspoons rice vinegar
1 tablespoon sugar
2 scallions, white and light green parts, very thinly sliced
2 cloves garlic, grated
1 teaspoon sesame seed
1 cup cake flour
¼ teaspoon baking powder
1 ½ teaspoons kosher salt, divided
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
1 cup ice water, plus 2 tablespoons
20 scallions, about 2 bunches, root trimmed
2 tablespoons vegetable oil, plus 2-4 teaspoons
¼ lb shrimp, peeled, deveined, and halved lengthwise (butterflied)
¼ lb calamari bodies, sliced into ¼-inch rings, rinsed, and patted dry
2 large eggs
1 red chili, thinly sliced

Steps:

Make the chili dipping sauce: In a medium bowl, whisk together rice vinegar, sugar, garlic, and gochujang until smooth. Set aside until ready to use. The sauce will keep in an airtight container in the refrigerator for up to 1 week.
Make the sesame soy garlic dipping sauce: In a medium bowl, whisk together the soy sauce, sesame oil, rice vinegar, and sugar until the sugar dissolves. Add the scallions, garlic, and sesame seeds and whisk until well combined. Set aside until ready to use. The sauce will keep in an airtight container in the refrigerator for up to 1 week.
Make the pancake batter: In a large bowl, whisk together the flour, baking powder, 1 teaspoon salt, garlic powder, onion powder, and black pepper. Stream in the ice water and whisk until the batter is smooth, about 1 minute.
Place the scallions in a large nonstick skillet to measure, then remove from the pan and trim so the scallions will lie flat in the bottom of the pan.
Add 1 tablespoon vegetable oil to the skillet and heat over medium-low heat for 1-2 minutes. Arrange half of the trimmed scallions in a single layer in the skillet and cook for 1-2 minutes, until softened. Slowly pour about ½ cup batter over the scallions, ensuring that the batter gets between each scallion and to hold everything together.
Immediately arrange half of the shrimp and half of the squid over the batter, distributing evenly. Pour another ¼ cup of the batter over the seafood, and let cook for 2-5 minutes, until the batter is starting to set. Carefully slide a spatula under the edge of the pancake and lift up to see if the underside of the pancake is turning golden brown. If it is starting to burn, reduce the heat to low.
Add each egg to a small bowl with ¼ teaspoon salt each. Whisk with a fork to combine.
When the pancake is mostly set on top, sprinkle with half of the red chile, then pour 1 beaten egg over the pancake. Cook for 2-4 minutes more, until the egg is mostly set.
Quickly flip the pancake, then drizzle 1-2 teaspoons of vegetable oil around the edges of the pan to prevent sticking. Cook the pancake for 2-3 minutes more, until the egg is fully cooked and the bottom of the pancake is golden brown and crispy. Set a plate over the skillet and quickly invert the pancake onto the plate. Repeat with the remaining ingredients to make another pancake.
Slice the pancakes and serve with the dipping sauces.
Enjoy!