Seafood Pancake

Name: Seafood Pancake
Total time: PT0D0H0M
Yield: serves 2-4
Ingredients: 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

Serves
serves 2-4

(Hey Mul Pa Jun)

This version of pa jun, a popular Korean dish, is served at Dok Suni's and Do Hwa in Manhattan.

Ingredients

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

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Instructions

Step 1

Put soy sauce, vinegar, sugar, 2 tbsp water, and sesame seeds into a small bowl. Stir to combine. Set dipping sauce aside.

Step 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.

Step 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 quarters and serve with dipping sauce.

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.