This version of pa jun, a popular Korean dish, is served at Dok Suni's and Do Hwa in Manhattan.
Yield: serves 2-4
- 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 egg
- 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
- Put soy sauce, vinegar, sugar, 2 tbsp water, and sesame seeds into a small bowl. Stir to combine. Set dipping sauce aside.
- 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.
- 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 quarters and serve with dipping sauce.