Korean Seafood Pancakes with Scallions

Ingredients

• 2 cups flour, sifted
• 1 cups cold water
• 1 teaspoon salt
• 2 cups mixed seafood, chopped
• 1 cup scallions, cut into 2-inch pieces
• 2 tablespoons vegetable oil

• 1 cup soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1 teaspoon red pepper flakes

Method

1. 01
   In a large bowl, combine sifted flour and salt. Gradually add cold water, stirring to create a smooth batter.
2. 02
   Fold in the mixed seafood and scallions until well distributed throughout the batter.
3. 03
   Heat a tablespoon of vegetable oil in a non-stick pan over medium-high heat.
4. 04
   Pour half of the batter into the pan, spreading it evenly to form a round pancake.
5. 05
   Cook for 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat as necessary to prevent burning.
6. 06
   Transfer the cooked pancake to a plate lined with paper towels to absorb excess oil.
7. 07
   Repeat the process with the remaining batter, adding more oil to the pan if needed.
8. 08
   For the dipping sauce, whisk together soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes in a small bowl.
9. 09
   Cut the pancakes into wedges and serve warm with the dipping sauce on the side.