my favorite favorite favorite appetizer in a korean restaurant is the seafood pancake. each pancake is bigger than your head and is cur into bite size pieces to make it easy to dip into the sauce. filled with lots of seafood and scallions, it is pan crisped to perfection so there is a nice crunch with each bite.
For the pancake
- 4 ounces fresh squid (calamari)
- 9 ounces fresh shrimp
- 1 cup wheat flour
- 3/4 cup water
- 1 egg
- 2 teaspoons crushed garlic
- pinch sea salt
- 3 ounces scallions, chopped into 1- inch pieces
- 1 teaspoon olive or canola oil
For the dipping sauce
- 1 teaspoon soy sauce
- 1 teaspoon vinegar
- 1/2 teaspoon sugar
- 1 teaspoon red pepper flakes
- 1 teaspoon sesame seeds
Clean all seafood and slice thin. Keep aside.
In mixing bowl, combine the flour, water, and egg. With hands, mix in a massaging motion. Then add the shrimp, squid, garlic and salt. With hands, delicately make 5 full rotations to mix in these ingredients to the batter.
Add the scallions and make 5 more delicate rotations with hands.
Over a medium flame, heat 1/2 teaspoon of oil in a frying pan. Then in headed pan, spread the batter, thinly covering the whole pan. Heat until egg is cooked. Continue this step until all batter is used.
Prepare the dipping sauce by mixing in all the ingredients in a medium bow. Serve the dipping sauce by mixing in all the ingredients in a medium bowl. Serve the seafood pancake cut in manageable sizes for the dipping sauce.
original recipe from Dok Suni (cookbook): Seafood Pancakes (Hey-mul pajun)