These Korean scallion pancakes are delicious and exotic, yet surprisingly easy and inexpensive to make at home. Makes a great appetizer cut into quarters, or a quick meal.
- 1 cup flour
- 1 cup cold water
- 1/3-1/2 cup cod, shrimp, or squid
- 1/3-1/2 cup kimchi
- 4 scallions, cleaned, trimmed, and cut into 1″ lengths
- 1 tsp light miso
- 1 TB oil
- 2 TB rice vinegar
- 2 TB soy sauce
- 1 tsp sesame oil
- 1 tsp gochujan chili paste
- 1 tsp sugar
- Mix the sauce ingredients in a small bowl. Let the flavors mingle while preparing the pancake. Adjust balance of sweet/sour/salty/spicy to taste. Garnish with thin slivers of scallion and red chili if desired, with a sprinkle of sesame seeds.
- Mix the flour and water with miso in a bowl.
- Heat oil in heavy skillet. Non-stick helps, but cast iron works well too.
- If not precooked, add the seafood and half cook.
- Add the scallions and kimchi, spread out evenly across bottom of pan.
- Pour the batter over the filling, spreading to make an even layer and fill in the gaps. There should be just enough to keep it together.
- Cook over medium heat until lightly brown, then flip and do other side. If pancake is thick, cover pan for a couple of minutes to make sure it cooks through.
- Slide onto plate, cut into wedges, and serve with dipping sauce.