Seafood and Scallion Pajeon (Crispy Seafood and Scallion Pancakes)

Reprinted from: The Kimchi Chronicles (c) 2011 by Marja Vongerichten. Permission granted by Rodale, Inc. Available wherever books are sold.
TOTAL TIME: 17 min
Prep: 10 min
Inactive Prep: --
Cook: 7 min
 
YIELD: Makes about 4 large pancakes
LEVEL: Easy

ingredients

  • 2 cups unbleached all-purpose flour
  • 1/4 cup rice flour
  • 2 teaspoons coarse salt
  • 8 small oysters, shucked, or 1 container (8 ounces) oysters, drained
  • 1 dozen medium shrimp,peeled, deveined, and halved crosswise
  • 1/2 cup scallion pieces (1 1/2-inch)
  • Vegetable oil, for frying
  • Scallion Dipping Sauce (below)
recipe tools

Directions

Whisk together the flours and salt in a medium bowl. Whisk in 2 1/4 cups cold water. Fold in the oysters, shrimp, and scallions.

Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. Ladle in a generous cup of the batter (try to get an equal amount of seafood in each pancake) and cook until browned and crisp on the first side, 2 to 4 minutes. Carefully flip the pancake and cook on the second side until browned and crispy, another 2 to 3 minutes. Continue with the remaining batter and more oil as necessary. Serve hot with the Scallion Dipping Sauce.

Scallion Dipping Sauce:
I serve this with all sorts of savory pancakes and dumplings. It's even great for simple roast chicken.
1/2 cup good-quality soy sauce
1/4 cup toasted sesame oil
2 tablespoons rice vinegar
2 tablespoons gochugaru (red pepper powder)
6 scallions, thinly sliced

Combine everything in a small bowl and whisk until combined.
Makes 1 cup

Photograph by Andre Baranowski.

Reprinted from: The Kimchi Chronicles (c) 2011 by Marja Vongerichten. Permission granted by Rodale, Inc. Available wherever books are sold.

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