Seafood and Green Onion Pancakes (Haemul Jeon)

By Taekyung Chung & Debra Samuels, The Korean Table

Makes 2 large pancakes

1 1/4 cups (150 g) white or whole-wheat flour
1/3 cup (50 g) rice flour
1 teaspoon fine-grain sea salt or kosher salt
1 3/4 cup (425 ml) water for white flour or 2 cups (500 ml) water for whole wheat flour
5 green onions (scallions), cut into 2-in (5 cm) lengths
8 oz (225 g) any combination of squid, shrimp or scallops, peeled, rinsed and cut into 1-in (2.5-cm) chunks
3 tablespoons canola, safflower or other neutral oil
1/2 cup (125 ml) Soy Scallion Dipping Sauce

1. In a large mixing bowl, combine the flours and salt. Mix well. Add the water and stir until the batter is smooth. Stir in the green onions and seafood.

2. In a medium skillet add 1 tablespoon of the oil and heat over medium-high heat.  To make two large pancakes, with a ladle, spoon half the batter into the skillet, distributing the batter evenly around the skillet. When the batter is set and the bottom is a golden brown, about 3 minutes, turn the pancake over. With the back of the spatula, press down and flatten the surface of the pancake. You will hear sizzling and see little spurts of batter come through. Continue to fry for several minutes until the pancake is a golden brown and the edges are crisp. Repeat the flipping and pressing one or two more times or until there is very little batter coming through the cooked surface.

3. Transfer the pancake to a plate. Cut the pancake into bite-size (about 9) pieces.  Repeat with the remaining batter. Add more oil to the skillet as needed.  Serve with Soy Scallion Dipping Sauce in individual bowls.