Mountain Cat
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- 12 Apr 2019
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A double serving of Korean pancakes, this version with scallops, scallion (green onion), bell pepper, onion, and mung bean sprouts. (And a side-dip.) Yes, nearly half is waiting for tomorrow!
I ended up only using 1/3rd of the depicted bell pepper. The rest became garnish or snacks. Sometimes I chop with enthusiasm!
The Korean seafood pancake recipe is adapted from Korean Seafood Pancake – My Eclectic Bites.
This recipe is part of Asian Cooking Month here at Goats and Greens. Where all recipes posted this month will be east Asian or southeast Asian in theme, in honor of the upcoming Lunar New Year’s on the 12th.
For the above: Pre- and post- flip of one of the pancakes. (You may note that I was chicken and cut the pancake in two prior to flipping this first of my pancakes…_(you can see the gap…)
I will note these taste extremely close to the Korean pancakes I used to pick up from the Korean supermarket, H-Mart, down in White Plains, NY, Unfortunately, the store is two states away from me during an era where we are not being encouraged to cross state lines. But I am glad now to have this workable recipe!
Prep Time: 15 minutes.
Cook Time: 15 minute’s.
Rest Time: Not essential.
Serves: 2 as written.
Cuisine: Korean.
Leftovers: Yes, See below.
Korean Seafood Pancakes
I made a half recipe, as noted below – just double up the numbers for the full.- Half a bunch of green onion (4~5 small scallions, or 3~4 medium size scallions)
- Thin-sliced bits of red bell pepper, and a handful of mung bean sprouts, up to about 3 ounces / 85 grams total vegetables.
- 1/8 large onion, thinly sliced
- 1 egg, beaten, use approximately half. (Instead, I went with one small egg… it was fine. Don’t worry about too much egg.)
- 1/2 cup / 120 mL sliced scallops (you can use a frozen seafood mix)
- 1/4 cup/ 60 mL all purpose flour
- 1/2 teaspoon Kosher or coarse sea salt
- 1/4 cup / 60 mL water
- 2 tablespoon cooking oil. I’d use avocado or grapeseed oil.
In a large bowl, add the egg, flour, salt, and water. Mix them by hand until all large flour lumps are gone.
Add the veggies and seafood.
Over medium heat, add 2 tablespoons of oil to a skillet. allow to heat, and add half of the batter, spreading it evenly, and flattening it. (If you are making a full recipe, ie double my ingredient list, add 1/3rd the batter instead – you will be making three slightly smaller pancakes instead of these two slightly larger ones.)
After about two minutes, the edge of the pancake will brown and crisp. Carefully flip with a spatula, and cook an additional 2-3 minutes.
Remove the cooked pancake to a plate.
Add a couple teaspoons more of the oil, and repeat the batter cooking steps, until you’ve finished making all the pancakes.
You can garnish with a little raw scallion, and a touch of a veggie with contrasting color, such as the red pepper. Use an Asian dipping sauce as available.
Leftovers refrigerate fine. Just re-heat, preferably in a skillet and flip. A quick visit to a toaster oven also works.
