Korean Seafood Pancakes with Scallions

Ingredients

Instructions

1. 1 In a large bowl, combine sifted flour and salt. Gradually add cold water, stirring to create a smooth batter.
2. 2 Fold in the mixed seafood and scallions until well distributed throughout the batter.
3. 3 Heat a tablespoon of vegetable oil in a non-stick pan over medium-high heat.
4. 4 Pour half of the batter into the pan, spreading it evenly to form a round pancake.
5. 5 Cook for 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat as necessary to prevent burning.
6. 6 Transfer the cooked pancake to a plate lined with paper towels to absorb excess oil.
7. 7 Repeat the process with the remaining batter, adding more oil to the pan if needed.
8. 8 For the dipping sauce, whisk together soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes in a small bowl.
9. 9 Cut the pancakes into wedges and serve warm with the dipping sauce on the side.