Seafood Scallion Pancake

The Perfect Pancake Surprise

My Favorite is Seafood Scallion Pancake and It was a quiet weekend morning when I decided to try making Seafood Scallion Pancakes for brunch. I had been craving something crispy and savory, and this Korean dish seemed perfect. I could already imagine the crispy green onions and tender seafood mingling together. I gathered my ingredients and laid them out on the kitchen counter, feeling a bit like a chef in a bustling restaurant.

The Magic of Mixing

As I mixed the batter, the flour, potato starch, and vegetable stock came together smoothly. The kitchen started to fill with a wonderful aroma as I chopped the green onions and seafood. I dipped the green onions into the batter, watching them get coated evenly. I placed them carefully into the hot pan, the sizzle of the oil making me smile. Adding the seafood mixture and a sprinkle of red pepper on top, I felt like I was creating something truly special.

The Flip and Crisp

Flipping the pancake was the most exciting part. The pancake had cooked to a beautiful golden brown, and the seafood peeked through the crispy surface. As I flipped it over, the kitchen was filled with a delightful aroma. I let it cook for a few more minutes, making sure it was perfectly crispy on both sides. My patience paid off when I saw the pancake’s final golden-brown color and the way it held together so well.

The First Bite

With the pancake finally cooked, I transferred it to a plate and cut a generous slice. I dipped it into the tangy dipping sauce and took my first bite. The combination of the crispy pancake, tender seafood, and fresh green onions was absolutely delicious. It was a brunch to remember, and as I savored each bite, I knew this Seafood Scallion Pancake would become a favorite in my kitchen.

Chef’s Notes-Seafood Scallion Pancake

• Ensure your batter is smooth and slightly runny. This helps in achieving a crispy texture and prevents the pancake from becoming too dense.
• Maintain medium-high heat while cooking. If the oil is too hot, the pancake may burn on the outside while remaining uncooked inside. If it’s too low, it may become greasy and soggy.
• Place green onions in a single layer and slightly overlap them to ensure even cooking and a consistent texture throughout the pancake.
• Use a large spatula to flip the pancake carefully to avoid breaking it. If necessary, use two spatulas to help support the pancake.
• For added flavor, serve the pancake with a side of kimchi or pickled vegetables. You can also garnish with fresh cilantro or extra sliced green onions.

Seafood Scallion Pancake

Recipe by Kimmy

Course: Appetizer, Main CourseCuisine: KoreanDifficulty: Medium

Servings

4

pancakes

Prep time

15

minutes

Cooking time

10

minutes

Calories

250

kcal

Total time

25

minutes

Dive into the savory delight of a Seafood Scallion Pancake! This Korean favorite combines crispy green onions with a medley of seafood, creating a mouthwatering dish perfect for sharing. Whether you’re hosting a dinner party or enjoying a cozy night in, this recipe is sure to impress. Pair it with a tangy dipping sauce for an unforgettable culinary experience.

Ingredients

• Pancake Batter

• 1/2 cup all-purpose flour

• 1 tablespoon potato starch

• 1/2 teaspoon kosher salt

• pinch ground black pepper

• 3/4 cup vegetable stock (or water)

• Pancake

• 4 tablespoons vegetable oil, divided

• 12 green onions, trimmed to 8-9 inches long

• 1/2 cup mixed seafood (shrimp, squid, clams), chopped

• 1 large egg, beaten

• 1 fresh red pepper, sliced thinly

• Dipping Sauce

• 2 tablespoons soy sauce

• 1 tablespoon apple cider vinegar

• 1/2 teaspoon gochu-garu (Korean hot pepper flakes)

• 1 green onion, finely chopped

• 1 teaspoon toasted sesame seeds

Directions

• Prepare Dipping Sauce – In a small bowl, combine soy sauce, apple cider vinegar, gochu-garu, chopped green onion, and toasted sesame seeds. Set aside for serving.
• Make Batter – In a large mixing bowl, whisk together all-purpose flour, potato starch, kosher salt, and vegetable stock until smooth.
• Serve – Transfer to a plate with the seafood side up and serve immediately with the dipping sauce.

Equipment

• Chef’s Knife
• Cutting Board
• Nonstick Pan
• mixing bowls
• measuring cups and spoons
• large spatula

Nutrition Facts

• Calories: 250kcal
• Carbohydrates: 20g
• Protein: 10g
• Fat: 15g
• Saturated Fat: 2g
• Cholesterol: 70mg
• Sodium: 500mg
• Potassium: 200mg
• Fiber: 2g
• Sugar: 2g
• Vitamin A: 10IU
• Vitamin C: 15mg
• Calcium: 4mg
• Iron: 8mg

FAQ- Seafood Scallion Pancake

Can I use frozen seafood for this recipe?

Yes, you can use frozen seafood. Just make sure to thaw and drain it well before chopping and mixing it into the batter.

Can I make the pancake ahead of time?

While the pancake is best enjoyed fresh and crispy, you can make it ahead and reheat it in a hot, dry skillet to restore some of the crispiness.

Can I substitute the vegetable stock with chicken stock?

Yes, you can substitute vegetable stock with chicken stock if preferred. It will slightly alter the flavor but will still work well.

How can I make the pancake spicier?

Increase the amount of gochu-garu (Korean hot pepper flakes) in the batter or dipping sauce to add more heat. You can also add sliced fresh chili peppers to the batter.

What can I use as a gluten-free substitute for all-purpose flour?

You can use a gluten-free flour blend or rice flour as a substitute for all-purpose flour. Just ensure that it’s a blend that includes xanthan gum or guar gum to help with the pancake’s texture.