Ingredients
Batter
- 1 cup plain flour
- 1 Tbsp cornstarch
- 1 1/8 tsp fine salt
- 1 1/8 tsp garlic powder
- 1 1/8 tsp onion powder
- 1 cup water (icy cold or quality sparkling water)
Seafood & Vegetables
- 12 green onion tops (green part), cleaned and cut lengthways to fit your skillet
- 100 g calamari (3.5 ounces), cleaned and cut into finger-sized pieces
- 100 g prawns (3.5 ounces), cleaned and cut into smaller pieces
- A few sprinkles ground black pepper (to marinate seafood)
- 1 red chili (optional), thinly diagonally sliced
Other
- 1 egg, beaten
- 6 Tbsp cooking oil (approx. 3 Tbsp per pancake, rice bran oil preferred)
Instructions
- Make the Batter: In a medium-sized bowl, combine the plain flour, cornstarch, fine salt, garlic powder, onion powder, and icy cold water. Whisk well until smooth, then transfer the batter to a measuring jug for easier pouring.
- Preheat the Pan: Add about 3 tablespoons of cooking oil to a moderately heated frying pan, spreading it evenly. Increase the heat to high and preheat the pan until the bottom is well heated, but be cautious as the oil can heat quickly.
- Check Oil Temperature: After about one minute, test the oil by dropping a small amount of batter into the pan; a sizzle indicates the oil is ready. Reduce heat to medium-high.
- Cook the Pancake Base: Pour just under half a cup of the batter into the pan and spread evenly and thinly. Arrange 6 green onion tops parallel to each other on the batter, then pour a little more batter over and between the onions to fill the gaps. Reduce heat to medium.
- Add Seafood and Chilies: Sprinkle calamari, prawns, and optional red chili slices evenly over the green onions.
- Drizzle Egg: Spoon half of the beaten egg over the pancake. While cooking, gently move the pancake in a circular motion occasionally to prevent sticking to the pan.
- Flip the Pancake: When the top is partially cooked, about 4 minutes, carefully flip the pancake. Add oil around the edges if needed to help release it. Press down with a spatula to create a sizzle and crispiness. Cook for an additional 3 to 4 minutes. Turn off heat and transfer to a plate or cutting board.
- Repeat Cooking: Repeat the oiling and cooking process with remaining batter and ingredients to make the second pancake.
- Serve: Slice pancakes into bite-sized pieces and serve hot with Korean pancake sauce or dipping sauce of choice.
Notes
- Use icy cold or sparkling water in the batter to create a lighter, crisper texture.
- Adjust the heat carefully to avoid burning the pancakes while ensuring they cook through and become crispy.
- You can add or substitute seafood according to preference, such as small clams, mussels, or other shellfish.
- Rice bran oil is recommended due to its high smoke point and neutral flavor, but vegetable or canola oil can be used.
- For a spicier version, increase the amount of red chili slices or add chili flakes to the batter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
