Korean Seafood Pancake Recipe (Hae Mool Pa Jon)

Recipe by Chef Sung Ho Lim, 8st Kitchen Restaurant
Yield: 4 servings

3 3/4 cup white wheat flour
2/3 cup potato flour
2/3 cup white rice flour
2 eggs
1 cup water
½ ounce fresh squid
½ ounce mussel
½ ounce shrimp
½ ounce scallop
2/3 cup green onions/scallions, chopped
salt & pepper for seasoning

Cooking Directions:

1. In a large bowl, mix flours, water and egg till smooth. Add more flour or water if needed to get the consistency of a thin pancake batter.
2. Stir in half the chopped scallions and season with salt and pepper. Let sit for about 10-15 minutes.
3. Heat a medium skillet over medium flame and add enough oil to cover the entire surface.
4. Pour about 3/4 cup batter into the skillet, tilting the pan to cover the bottom.
5. Sprinkle over a few of the scallions and let cook for 6-8 minutes until the bottom is lightly browned.
6. Sprinkle the seafood over the batter as you make each pancake.
7. Flip and brown the other side and cook for another 6-8 minutes. Make sure all surfaces contact the skillet.
8. Wipe the skillet with the oily paper towel and repeat with the rest of the batter.
9. Serve pancakes warm.