Korean Seafood Scallion Pancake

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This iconic Korean street-food pancake is loaded with tender shrimp, briny squid, and long fresh scallions sealed inside a crisp golden batter. Served with a punchy soy-vinegar dipping sauce, it makes a perfect shareable appetizer or a casual main with rice and beer.

Nutrition Facts

Per serving (estimated)

• 360 kcalCalories
• 12 gFat
• 2 gSaturated Fat
• 36 gCarbs
• 3 gFiber
• 3 gSugar
• 25 gProtein
• 820 mgSodium
• 480 mgPotassium
• 95 mgCalcium
• 3.5 mgIron
• 14 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the batter

• 1 cup all-purpose flour
• 1/4 cup rice flour
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 large egg
• 1 cup ice-cold water
• 1/2 tsp garlic powder

For the filling

• 8 oz raw shrimp, peeled, deveined, and roughly chopped
• 8 oz cleaned squid, body sliced into rings and tentacles halved
• 1/2 cup shucked mussels or clams (optional)
• 10 large scallions (Korean pa), cut into 3-inch lengths
• 1/2 small yellow onion, thinly sliced
• 1 small jalapeño, thinly sliced
• 2 cloves garlic, minced
• 3 tbsp vegetable oil, for frying

For the dipping sauce (cho-ganjang)

• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tsp gochugaru (Korean red pepper flakes)
• 1 tsp toasted sesame seeds
• 1 green onion, finely chopped
• 1 clove garlic, finely grated
• 1 tsp honey or sugar

Directions

1. Make the dipping sauce: whisk all sauce ingredients together in a small bowl until the honey dissolves; set aside to let the flavors meld.
2. In a large mixing bowl, whisk together the all-purpose flour, rice flour, salt, pepper, and garlic powder. Add the egg and ice-cold water and whisk just until a thin, slightly lumpy batter forms; do not overmix.
3. Pat the chopped shrimp and squid very dry with paper towels; excess moisture will make the pancake soggy. Combine the seafood with the sliced onion, jalapeño, and minced garlic in a bowl.
4. Heat a 10-inch nonstick or well-seasoned cast-iron skillet over medium-high heat. Add 2 tablespoons of the vegetable oil and swirl to coat the bottom evenly.
5. Arrange the scallion pieces in a single snug layer across the pan to form the base, then scatter the seafood mixture evenly on top. Pour the batter over everything, gently shaking the pan so it seeps through and covers the fillings. Drizzle the remaining 1 tablespoon of oil around the edges.
6. Cook undisturbed for 4 to 5 minutes, until the bottom is deep golden brown and crisp. Loosen the edges with a spatula, place a large plate over the pan, and confidently invert the pancake onto the plate. Slide it back into the pan uncooked-side down and cook another 3 to 4 minutes.
7. The pancake is ready when both sides are richly browned, the batter is set, and the shrimp are pink and opaque. Slide onto a cutting board, let rest 1 minute, then cut into 6 to 8 wedges.
8. Serve immediately with the dipping sauce on the side. Pair with cold beer, makgeolli, or a bowl of steamed rice for a heartier meal.

Cook’s Notes

• Ice-cold water (or even ice cubes tossed in) is the secret to a shattery, crispy crust — cold batter hits hot oil and crisps fast.
• Pat all seafood completely dry before adding to the pan; moisture is the enemy of a crunchy pancake.
• Use a wide carbon-steel or cast-iron skillet and don't move the pancake once the batter hits the pan — patience builds the lacy golden crust Koreans love.
• If you don't want to flip, finish the pancake under a hot broiler for 1 to 2 minutes to set the top; just watch it carefully.
• For a milder pancake, skip the jalapeño and reduce the gochugaru in the dipping sauce; for more heat, add a spoon of gochujang to the sauce.

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