(Hey Mul Pa Jun)
This version of pa jun, a popular Korean dish, is served at Dok Suni's and Do Hwa in Manhattan.
2 tbsp. soy sauce
1 tsp. rice vinegar
1/2 tsp. sugar
1/2 tsp. sesame seeds
1 cup flour
1/2 tsp. salt
1 clove garlic, peeled and minced
1/2 tsp. beef or Chicken Stock
3-4 scallions, dark green and light green parts only,
halved crosswise, then light green parts halved lengthwise
1/2 small carrot, peeled, trimmed, and julienned
1/2 fresh hot green chile, stemmed, seeded, and sliced
1-2 large shrimp, peeled, deveined, and chopped
1 squid, cleaned and chopped
1 shucked oyster, chopped
2 tbsp. vegetable oil
1. Put soy sauce, vinegar, sugar, 2 tbsp water, and sesame seeds into a small bowl. Stir to combine. Set dipping sauce aside.
2. Whisk flour, salt, egg, garlic, stock, and ¾ cup water together in a medium bowl until smooth. Stir in scallions, carrots, chiles, shrimp, squid, and oysters.
3. Heat oil in a large nonstick skillet over medium heat until hot. Pour in batter, spreading mixture out to cover surface of skillet evenly. Cook pancake until golden brown on underside, 6-8 minutes. Flip pancake using 2 spatulas and cook until cooked through, 5-6 minutes. Cut pancake into quartes and serve with dipping sauce.