Korean Seafood and Chives Pancake

This dish is like a Korean sibling to the Vietnamese bánh xèo. When I want more dough and less crispiness, I definitely turn to this dish.

Korean Seafood and Chives Pancake
Savor. Devour.

Materials:

· 1 bunch chives, washed and cut into 1” sections

· ½ medium onion, thinly sliced

· ½ medium carrot, julienned

· ½ bag assorted seafood (you can substitute other seafood here if that is all you have in your fridge, e.g. scallops, mussels (out of shell), shrimp, etc…)

· Batter: 1 cup cold water, 1 egg, ½ cup Korean pancake mix, ¾ cup Korean frying mix, a pinch of salt, 1 tsp black pepper. Mix until homogenized. I recommend running the batter through a sieve and beating the clumps through.

· Sauce: 4 tbsp soy sauce and 2 tbsp red vinegar (I added this sauce because I like the blend of flavors; I admit I don’t know the original sauce that is supposed to accompany this dish)

Procedures:

· Add all ingredients into the batter and mix well. Make sure everything is coated in batter.

· In a nonstick pan, add 1 tbsp oil (I recommend canola or any oil that gets really hot, not olive oil), and let it get hot. Place one ladle full of mix into the pan and fry until golden. I like my pancake crispy but not too crunchy.

· In a plate, put a folded paper towel to soak the excess oil and place the finished pancakes on top.

· Repeat until the pancake mix is finished. Enjoy with the sauce.