This savory pancake is very filling and so easy to make. Some batter, some scallions, a mix of your choice of seafood, with a dipping sauce, and you have a full meal.
2 cups all-purpose flour
2 cups water
1 bunch scallions
1/2 sweet corn
1/4 cabbage, sliced
1 carrot, thinly sliced
1/2 onion, finely chopped
3 cups mixed seafood of your choice (fresh!) – such as oysters, shrimp, clams, octopus, squid …
¼ cup soy sauce
½ tbsp rice vinegar
1 stalk scallion, minced
1 clove garlic, minced
½ tsp Korean dried hot chili pepper flakes (optional)
½ tsp sugar
1 tsp sesame oil
Step 1: For the dipping sauce, combine all the ingredients in a bowl. Set aside. Combine the flours, salt and baking powder in a bowl. Add the water and egg and stir gently until the batter is smooth and well combined. Add the onion and sweet corn and stir to combine.
Step 2: Preheat a non-stick frying pan over medium heat. Add 1 1/2 tablespoons oil and pour one-quarter of the batter into pan to make a 12cm pancake. Top with 2 green shallots (line them in rows on top of the pancake). Scatter with one-quarter of the seafood. Add one-quarter of the thinly sliced cabbage and carrot. Pour over one-quarter of the batter on top.
Step 3: Cook for 3-4 minutes or until the bottom of the pancake is golden-brown and crispy. Carefully flip pancake over and cook for a further 2-3 minutes or until cooked through.
Transfer pancake to a plate lined with paper towel. Repeat with the remaining batter and ingredients to make 2 pancakes. Top with the extra shallot and chilli (optional)and serve with the dipping sauce.