The dipping sauce consists of soy sauce, rice vinegar, sugar, garlic powder, sesame oil and seeds.
Servings: 2 pancakes
Prep time: 10 minutes
Cook time: 15 minutes
- 2 cups all-purpose flour
- 2 cups water
- 2 eggs
- 1 bunch scallions
- olive oil
- 3 cups seafood medley (pre-packaged; shrimp, oysters, clams, squid)
- salt and pepper (to taste)
- 3 tbsp soy sauce (or light soy sauce)
- 1/2 tbsp rice vinegar
- 1 clove garlic, minced (or garlic powder)
- 1 tsp brown sugar
- ½ tsp gochugaru (Korean red chili pepper flakes; optional)
- 1 stalk scallions, thinly sliced (optional)
- 1 tsp sesame oil
- 1/2 tsp sesame seeds
- Mix all ingredients (minus the dipping sauce) together in a mixing bowl until a thick batter mixture is created. It should be similar thickness as regular pancakes.
- Heat a non-stick frying pan over medium-high heat and add a generous amount of olive oil. Pour half of the batter evenly over the pan. Cook for about 7, 8 minutes or until the bottom and its edges are browned. Carefully flip over and cook another 7, 8 minutes or until browned.
- Meanwhile, mix the ingredients for the dipping sauce and set aside.
- Transfer to serving plate whole or cut pancakes into desired pieces with the dipping sauce.
*Purchasing fresh seafood is a good option for serious seafood lovers. However, it will require more time and energy cleaning them (and sometimes gutting them) so I advise buying ready-made frozen seafood carried by most grocery stores.