Korean Seafood Pancake

Dipping Sauce:

• 2 Tbsp. soy sauce
• 1 Tbsp. distilled white vinegar

Pancake:

• 0.75 cup all-purpose flour
• 1 large egg, lightly beaten
• 1 tsp. kosher salt
• 0.75 cup water
• 8 scallions, cut into 2-inch pieces
• 0.25 cup vegetable oil
• 2 oz. fresh or frozen cleaned squid, thawed if frozen, chopped into small pieces
• 2 oz. shrimp, shelled, deveined, and chopped into small pieces

Stir the soy sauce together with the vinegar in a small bowl. This is your dipping sauce.

Combine the flour, egg, salt, and water in a bowl and mix well. Add the scallions and mix to incorporate.

Heat a 12-inch skillet over medium-high heat. (You can also use a smaller skillet to make 2 smaller pancakes.) When the skillet is hot, turn the heat down to medium, add 2 Tbsp. of the vegetable oil, and swirl to coat the bottom of the skillet evenly.

Pour the batter into the skillet and using the back of a spoon spread it into a large circle. Scatter the seafood over the pancake, pressing it into the batter and shaping the edges of the pancake with a spatula to form a circle.

Cook the pancake until the bottom turns light golden brown and crispy (about 5 to 6 minutes). Loosen the pancake with a spatula as it cooks.

Flip the pancake with a spatula, then drizzle the remaining 2 Tbsp. of vegetable oil around the edges of the pancake. Lift the pancake with the spatula to let the oil run underneath. Shake the pan to distribute the oil evenly. Cook until the bottom is light golden brown and crispy (about 5 to 6 minutes). Turn the pancake over once more and cook on the first side (about 2 minutes).

Slide the pancake onto a large platter and serve immediately with the dipping sauce.

Try using oysters in place of the squid.