- Serves: 2
- Cook Time: 15 minutes
- Prep Time: 10 minutes
- Effort: hard
- 5 spring onions, preferably a combination of small and large
- 1 tsp baking powder
- 150g plain flour (or use self raising flour and omit the baking powder)
- 175ml cold water
- 100g seafood, cut into small chunks
- 4-5 tbsp vegetable oil
For the dipping sauce
- 3 tbsp rice vinegar
- 3 tbsp regular soy sauce (ganjang)
- 1/2 tsp sesame oil
- 1 ts sesame seeds
1. Cut the large spring onions into 15cm lengths, discarding the whites which are quite strong in flavor and shredding the greens. Cut the smaller spring onions into roughly 10-15cm strips.
2. Put the long shredded spring onions into a bowl of cold water with a teaspoon of baking powder. Add the flour and mix to a batter – it should create a slightly thick pancake batter, similar to drop scones. Add the seafood and stir.
3. Heat 3 tbsp oil over a high heat. Once the pan is hot, lay the cut smaller spring onions in the pan, making an even layer and all facing the same direction to make a rectangle.
4. Pour a ladleful of the batter over the spring onions fry for 2-3 minutes until the edges of the pancake are crispy and tiny air pockets have formed. Dribble a little oil on top of each pancake and flip.
5. Meanwhile, mix together all the dipping sauce ingredients.
6. Flatten the pancake using a spatula and continue to cook for a further 3 minutes. Try and get the pancake as thin as you can – Koreans believe that there’s a skill in being able to make a thin pancake as it’s harder to flip. It also makes for a crispier finish.
7. Once the pancake is crispy and golden on both sides, serve with the soy vinegar dipping sauce.
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