Seafood Scallion Pancakes

Seafood scallion pancakes (해물파전/Haemul Pajeon) are a quintessential Korean pancake dish. Not only are they a daily snack for Koreans, but they're also often enjoyed with makgeolli (rice wine), and are a classic favorite on rainy days. Freshly fried scallion pancakes are a feast for the taste buds. A golden egg crepe encases a soft, tender pancake, with slightly crispy edges. Each bite releases a burst of egg and wheat flavors, while the tender shrimp and soft crab sticks explode in your mouth, and the refreshing aroma of scallions perfectly balances the richness. Dipped in a sweet and sour sauce, the umami flavor is instantly amplified. Whether for breakfast, a late-night snack, or entertaining friends, a plate of seafood scallion pancakes is sure to turn heads!

Ingredients

150g all-purpose flour
30g glutinous rice flour
20g sesame oil (Use in two stages: first to make the batter, then to fry; this enhances the flavor and prevents it from being greasy.)
5g sea salt (The flavor is purer and enhances freshness more than regular salt.)
Approximately 220 ml of ice water (Using ice water to mix the batter makes the crust crispier and prevents it from becoming sticky.)
Two eggs
150g shrimp
100g fresh squid tentacles (Cut into small pieces for maximum freshness and a better texture than pure shrimp.)
6 crab sticks
1 green chili pepper, 1 red chili pepper
200g scallions (The soul of Korean cuisine, add more for better flavor, cut into pieces about 5cm long.)
Black pepper to taste
2 tablespoons of Korean sake (No low-alcohol rice wine was used as a substitute.)

Steps

Devein and clean the fresh shrimp. Cut the squid tentacles into small pieces (this snack was chosen on short notice, I didn't have any, but you should) and rinse and drain them. Put them in a bowl, add shredded ginger, freshly ground black pepper, 1 tablespoon of Korean sake, and a little sea salt. Mix well and marinate for 15 minutes. Marinating thoroughly will remove the fishy smell and enhance the freshness. After marinating, drain the liquid completely and remove the shredded ginger.
Prepare the soul-stirring dipping sauce (ingredients not in the recipe): In a bowl, put minced garlic, chopped shallots, 2 tablespoons of light soy sauce, 3 tablespoons of rice vinegar, half a tablespoon of white sugar, sprinkle with a little white sesame seeds, and drizzle with 2 drops of sesame oil. Stir until the sugar dissolves, let it sit for 10 minutes to allow the flavors to meld. If you like it spicy, you can add a little chili powder.
Tear into thin strips for easier coating with batter.
Cut into pieces about 5cm long.
Beat the eggs and set aside.
1 each of green and red chili peppers (sliced diagonally into thick strips for added aroma, flavor, and color; reduce the amount if you don't like spicy food). I substituted shredded carrots.
The key to making pancake batter is to add all-purpose flour, glutinous rice flour, 10 grams of sesame oil, and salt to a bowl. Gradually add ice water while stirring until a smooth, lump-free batter forms. It should flow smoothly in a thin stream when lifted with a spoon. Then add half of the prepared seafood and mix well.
Brush the remaining 10g of sesame oil and peanut oil on a frying pan, heat the oil to 60% (slightly smoking), then turn to medium-low heat.
Turn to medium-low heat, scoop in an appropriate amount of batter and ingredients, and gently spread it out with a spatula, keeping the thickness to about 1cm to ensure even heating.
Fry the pancake base until golden brown and set. First, place an appropriate amount of seafood and scallion segments on top, then add chili threads (I substituted carrot threads). Next, pour in 1/4 of the batter.
Pour in the beaten egg. Once the surface has set, flip it over and fry for another two minutes. This recipe makes two seafood scallion pancakes. Use the remaining batter and ingredients, following the same steps, to make another pancake. After frying, cut into small pieces and enjoy while hot with the prepared sauce. Fresh, fragrant, and crispy—one bite is incredibly satisfying!