Pancakes are very popular in Korea. As seafood is widely available in most parts of the country, pancake made with oysters, fish or mixed seafood are often found. Plenty of green onions add extra flavour to this version.
- 1/3 cup (40 g) glutinous rice flour
- 1/3 cup (40 g) rice flour
- 1/3 cup (50 g) flour
- 1 large egg, lightly beaten
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 3/4 cup (185 ml) water
- 8 teaspoons oil
- 12-16 green onions (scallions), cut into lengths, or length of the skillet
- 1/2 cup (100 g) fresh oysters, rinsed and drained or ¾ cup (150 g)
- Mixed seafood fish, clams, shrimp and squid cut into small pieces
- 1 red finger-length chilli, deseeded and sliced into long, thin strips
Garlic Soy Dip
- 3 tablespoons soy sauce
- 1/2-1 tablespoon rice vinegar
- 1 teaspoon minced garlic
- 1/2 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds
- 1/4 teaspoon ground black pepper
Mix all the Garlic Soy Dip ingredients in a bowl. Set aside
Combine the flours, egg, salt and pepper in a mixing bowl. Gradually stirring in the water to make a smooth, thin batter. Keep 4 tablespoons of the batter aside, divide the rest into 4 portions.
Heat 2 teaspoons of the oil in a skillet (diameter of 6 in/15 cm). When the oil is moderately hot, add 1 portion of the batter and spread it over the base of the skillet to make a thin pancakes.
Lay the green onion sections in neat rows on the batter, then scatter the oysters and sliced chilli on top. Drizzle 1 tablespoon of the reserved batter over the green onions and oysters to secure to the pancakes. Cook for 2 to 3 minutes over medium heat until the pancakes is golden brown underneath and the top starts to set. Turn the pancakes over and cook for another minute. Repeat with the remaining portions of batter to make 4 pancakes. Serve hot with little bowls of the Garlic Soy Dip.