Korean Scallion and Seafood Pancakes

Ingredients

• 100 g Potato starch (Starch for a light batter)
• 100 g All‑purpose wheat flour (Provides structure to the pancake)
• ½ c. à café Salt (Season the batter)
• 150 ml Cold water (To loosen the batter)
• 1 piece Egg (Binds the batter)
• 5 pieces Scallion (green onion) (Cut into 13‑14 cm sections)
• 1 small Yellow onion (Finely sliced)
• 200 g Fresh mussels (Cleaned, shells opened before cooking)
• 150 g Peeled shrimp (Deveined, cut in half lengthwise)
• 150 g Squid (Remove tentacles, beak, eyes; cut into 2‑3 cm dice)
• 30 ml Soy sauce (2 tbsp)
• 15 ml Rice vinegar (1 tbsp (or white vinegar as substitute))
• 5 g Gochujang (Korean chili paste) (1 tsp)
• 5 ml Sesame oil (1 tsp, for the sauce)
• 30 ml Cooking oil (sunflower) (2 tbsp, for the pan)

Instructions

1. Prepare the scallions

   Rinse the scallions, pat dry and cut into 13‑14 cm sections.

   Time: PT5M

2. Thinly slice the onion

   Peel the onion and cut into thin strips.

   Time: PT3M

3. Clean the seafood

   Remove the tentacles, beak and eyes from the squid, cut into 2‑3 cm dice. Peel the shrimp, cut them in half lengthwise and remove the digestive tract. Rinse the mussels, discard any that remain closed.

   Time: PT10M

4. Prepare the pancake batter

   In a bowl, combine the potato starch, flour, salt, cold water and egg. Whisk until a smooth, lump‑free batter forms (about 2‑3 min).

   Time: PT5M

5. Prepare the dipping sauce

   In a small bowl, mix soy sauce, rice vinegar, gochujang and sesame oil. Set aside.

   Time: PT2M

6. Heat the skillet

   Heat the non‑stick skillet over medium heat (≈180 °C) and add 1 tablespoon cooking oil.

   Time: PT2M

   Temperature: 180°C

7. Cook the first plain pancake (scallion)

   Pour a small ladle of batter into the skillet, immediately add a few scallion sections and the sliced onion, spread lightly. Cook 2 min until the edges are golden.

   Time: PT6M

   Temperature: 180°C

8. Flip the pancake

   Using a spatula, flip the pancake and cook another 2 min until evenly colored.

   Time: PT2M

   Temperature: 180°C

9. Cook the second plain pancake (optional)

   Repeat steps 7‑8 for a second plain pancake.

   Time: PT6M

   Temperature: 180°C

10. Cook the seafood pancake

    Lightly wipe the skillet, add 1 tablespoon oil, pour a ladle of batter, arrange the squid pieces, shrimp and mussels, then a few scallion sections. Cook 3 min, flip, cook another 3 min until the seafood is cooked and the pancake is golden.

    Time: PT8M

    Temperature: 180°C

11. Serve

    Transfer the pancakes to a plate, cut into portions, serve with the prepared sauce. Enjoy immediately.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

40 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Potato starch: Cornstarch, Cornstarch
• Instead of All‑purpose wheat flour: Rice flour (gluten‑free version)
• Instead of Salt: Sea salt
• Instead of Egg: ¼ cup applesauce (vegan)
• Instead of Scallion (green onion): Green onions
• Instead of Yellow onion: Shallot
• Instead of Fresh mussels: Clams
• Instead of Peeled shrimp: Prawns, Firm tofu (vegetarian version)
• Instead of Squid: Calamari
• Instead of Soy sauce: Tamari
• Instead of Rice vinegar: White vinegar
• Instead of Gochujang (Korean chili paste): Korean chili paste, Sriracha
• Instead of Sesame oil: Neutral vegetable oil
• Instead of Cooking oil (sunflower): Peanut oil, Canola oil

Equipment Needed

• Mixing bowl (large)
• Whisk
• Chef's knife
• Cutting board
• Non‑stick skillet
• Silicone spatula
• Ladle (optional)
• Sauce bowl (optional)
• Measuring spoons
• Serving plate (optional)

Critical Steps — Do Not Skip

• Achieve a smooth, lump‑free batter
• Cook over medium heat to prevent the pancake from burning
• Flip the pancake at the right time when the edges are golden
• Ensure the seafood is fully cooked and the mussels open
• Use enough oil to prevent the pancake from sticking

Chef Tips from the Video

• Use very cold water for the batter to achieve a lighter texture.
• Do not chop the scallions too finely; 13‑14 cm pieces give crunch.
• Serve the pancakes immediately after cooking to retain crispness.
• Add a pinch of sugar to the batter for a slight golden color.

Troubleshooting

Storage

Refrigerator: Store the pancakes in an airtight container, up to 2 days.

Freezer: Wrap the pancakes individually in plastic wrap, freeze up to 1 month. Reheat in a skillet or oven.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce the day before and keep it refrigerated.
• Let the batter rest 10‑15 min before cooking for a lighter texture.
• Clean and cut the seafood ahead of time, keep it chilled until use.