- Appetizer
- Main
- Shellfish
- Korean
- Stovetop
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
For the dipping sauce
- 3 tbsp
soy sauce
- 1 tbsp
rice vinegar
- 1 tsp
toasted sesame oil
- 1 tsp
sugar
- 1 tsp
toasted sesame seeds
- 1/2 tsp
gochugaru (Korean chili flakes) (optional)
For the pancakes
- 1 cup
all-purpose flour
- 1/2 cup
cornstarch
- 1 tsp
salt
- 1 1/4 cups
ice-cold water
- 1
egg, beaten
- 2 bunches
scallions, trimmed, left whole
the rest in step 2, 1/2 in step 4, 1/2 in step 7
- 6 oz
shrimp, peeled, deveined and roughly chopped
the rest in step 2, 1/2 in step 5, 1/2 in step 7
- 6 oz
cleaned squid bodies, cut into 1/2-inch rings or bite-size pieces
the rest in step 2, 1/2 in step 5, 1/2 in step 7
- 1
red chili or red bell pepper, thinly sliced (optional)
1/2 in step 4, 1/2 in step 7
- 1/2 cup
neutral oil, such as vegetable or canola
1/4 cup in step 4, 1/4 cup in step 7
- Dairy-free
- Pescatarian
Contains eggs (egg), soy (soy sauce), wheat (soy sauce, all-purpose flour), shellfish (shrimp) and sesame (toasted sesame oil, toasted sesame seeds).
Not checked: ice-cold water, cleaned squid bodies, red chili or red bell pepper.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Stir the soy sauce, rice vinegar, sesame oil, sugar, sesame seeds and gochugaru together in a small bowl until the sugar dissolves. Set aside.
3 min
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp sugar
- 1 tsp toasted sesame seeds
- 1/2 tsp gochugaru (Korean chili flakes)
- Step 2
Trim the scallions and cut them into lengths that fit your skillet (about 8 inches for a 10-inch pan). Halve any very thick white ends lengthwise so they cook through. Pat the shrimp and squid very dry with paper towels — wet seafood makes a soggy pancake.
10 min
- the rest of the scallions
- the rest of the shrimp
- the rest of the cleaned squid bodies
- Step 3
Whisk the flour, cornstarch and salt in a large bowl. Pour in the ice-cold water and the beaten egg and whisk just until smooth; the batter should be thin, like heavy cream. Do not overmix, and keep it cold until you cook.
3 min
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp salt
- 1 1/4 cups ice-cold water
- 1 egg
- Step 4
Heat 1/4 cup of the oil in a 10- or 12-inch nonstick or cast-iron skillet over medium-high heat until it shimmers. Lay half the scallions in the pan in a single flat layer, all running the same direction, and scatter over half the sliced chili.
3 min
- 1/2 scallions
- 1/2 red chili or red bell pepper
- 1/4 cup neutral oil, such as vegetable or canola
- Step 5
Ladle about half the batter evenly over the scallions, just enough to bind them, then scatter half the shrimp and half the squid over the top and press them gently into the batter. Drizzle a spoonful more batter over the seafood.
2 min
- 1/2 shrimp
- 1/2 cleaned squid bodies
- Step 6
Cook without moving it until the underside is deep golden and the edges are lacy and crisp, 4 to 5 minutes. Slide a wide spatula underneath, flip the pancake, and press it flat. Cook 3 to 4 minutes more, until the seafood is opaque and the second side is browned. If the pan looks dry, drizzle a little oil around the rim.
9 min
- Step 7
Slide the pancake onto a cutting board. Wipe the skillet if there are burnt bits, add the remaining 1/4 cup oil, and repeat with the remaining scallions, chili, batter and seafood.
12 min
- 1/2 scallions
- 1/2 shrimp
- 1/2 cleaned squid bodies
- 1/2 red chili or red bell pepper
- 1/4 cup neutral oil, such as vegetable or canola
- Step 8
Cut each pancake into 6 or 8 wedges with a knife or kitchen shears and serve hot, with the dipping sauce alongside.
2 min
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026