KOREAN SEAFOOD PANCAKE RECIPES

KOREAN SEAFOOD PANCAKES RECIPE - MARCIA KIESEL | FOOD & WINE

Korean Seafood Pancakes Recipe - Marcia Kiesel | Food & Wine image

Amazing Seafood Recipes

Provided by Marcia Kiesel

Yield 4

Number Of Ingredients 12

Ingredients

1 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon salt
1 large egg
1 3/4 cups water
1/4 cup vegetable oil
4 large scallions, halved crosswise and cut into very thin strips
1 large red bell pepper, cut into thin strips
1 large jalapeño—halved, seeded and thinly sliced
1/2 pound medium shrimp—shelled, deveined and halved lengthwise
1/2 pound cleaned squid, bodies cut into 1/2-inch rings, large tentacles cut in half
Soy Dipping Sauce

Steps:

In a large bowl, sift together the flour, cornstarch and salt. Whisk the egg with the water, then whisk into the flour mixture until smooth.
In an 8-inch nonstick skillet, heat 1 tablespoon of the oil until shimmering. Add one quarter each of the scallions, red pepper and jalapeño and cook over high heat until barely softened, about 1 minute. Add one quarter each of the shrimp and squid, scattering them evenly in the pan. Pour in 1/3 cup of the batter, tilting the pan to spread it. Cook over high heat until the bottom is crisp and browned, about 3 minutes. Using a spatula, carefully flip the pancake and cook on the other side until set, about 20 seconds. Slide the pancake onto a plate and make 3 more pancakes with the remaining ingredients. Cut them into quarters, or serve whole, with Soy Dipping Sauce.

KOREAN SEAFOOD PANCAKE RECIPE | FOOD & WINE

Korean Seafood Pancake Recipe | Food & Wine image

The key to the texture of these crispy-chewy seafood pancakes is in the specialty Korean pancake and frying mixes. See the Note for details on where to stock up. Slideshow: More Korean Recipes

Provided by Food & Wine

Categories Shellfish

Total Time 30 minutes

Yield 2 to 4

Number Of Ingredients 14

Ingredients

1/4 cup soy sauce
1/2 tablespoon unseasoned rice vinegar
1/2 teaspoon sugar
1/2 cup Korean pancake mix (buchimgaru)
1/2 cup Korean frying mix (twigim garu)
1 1/2 teaspoons kosher salt
1/2 cup water
1 large egg, beaten
1/2 bunch scallions, thinly sliced
1/4 cup shucked small oysters with juices
1/4 cup shucked clams with juices
1/4 cup peeled and deveined raw medium shrimp, cut into 1/2-inch pieces
1/4 cup cleaned 1/4-inch-thick squid rings
4 teaspoons sesame oil

Steps:

Make the dipping sauce: In a small bowl, stir together soy sauce, vinegar, and sugar.
Make the pancake: In a large bowl, whisk together pancake mix, frying mix, and salt. Whisk in 1/2 cup water and egg. Fold in scallions, oysters, clams, shrimp, and squid.
Heat sesame oil in a 10-inch skillet over moderately high heat. Quickly add batter to pan and spread to edges with a rubber spatula while shaking pan. Cook until bottom is browned, about 5 minutes, shaking pan occasionally to keep it from sticking. Flip and cook until batter is set and bottom is browned, 4 to 5 minutes. Transfer to a serving plate.
Using scissors, cut pancake into 4 or 8 wedges and serve with the dipping sauce.

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