Makes two 8-inch pancakes
Adding cornstarch to all-purpose flour makes a crispy pancake. To cut it up, do it the Korean way with kitchen shears.
|1/4||cup soy sauce|
|1||tablespoon distilled white vinegar|
|3||scallions, thinly sliced|
|2||teaspoons toasted sesame seeds|
|1||teaspoon Korean red pepper flakes|
|1/2||clove garlic, finely chopped|
|1||slice ( 1/2 inch) fresh ginger, finely chopped|
|1||teaspoon sesame oil|
2. Stir well; set aside.
|3/4||cup cold water|
|3||scallions, cut into 3-inch pieces|
|1||carrot, cut into matchsticks|
|1/2||red pepper, cored, seeded, and cut into matchsticks|
|1/4||pound scallops, coarsely chopped|
|1/4||pound baby shrimp|
|2||tablespoons canola oil|
2. Add the scallions, carrot, red pepper, scallops, and shrimp. Stir well.
3. In a large nonstick skillet over medium heat, heat 1 tablespoon of the oil. To test the heat, drop a tiny bit of batter into the pan. If it sizzles and firms up, the pan is ready. Add half the batter and use the back of a metal spatula to spread the pancake evenly in the pan. Cook for 3 minutes or until the bottom is brown and crispy. With the spatula, turn the pancake and press the top again. Fry until the center is done and the underside is crisp. Transfer to a platter.
4. Repeat with the remaining 1 tablespoon oil and remaining batter.
5. Make 2 parallel cuts on each pancake; then make 2 cuts perpendicular to the first, to form 9 pieces. Serve with dipping sauce. Adapted from Jae Chung