Crispy and Delicious Seafood Scallion Pancake (Dongnae Style)
Crispy and Delicious Seafood Scallion Pancake (Dongnae Style)
Make a Dongnae-Style Seafood Scallion Pancake at Home
Hello, this is Yakul from Yakul’s Delicious Midnight Snacks! On rainy days, everything tastes good, but nothing beats a warm, crispy seafood scallion pancake. Today, I’ll show you how to make a generous and flavorful seafood scallion pancake at home, in the style of Busan’s famous Dongnae pancakes. It’ll be a special midnight snack that everyone in the family will love, with a crispy outside and a moist inside. Check out the blog for more details! ▶https://bit.ly/2sFvQuu
Key Ingredients for Seafood Scallion Pancake- 200g pancake mix (about 1.5 cups)
- 3 Cheongyang chili peppers (for a spicy kick)
- 150g frozen mixed seafood (shrimp, squid, clam meat, etc.)
- 100g fresh scallions (sweet Korean scallions)
- 10g dried anchovies or small shrimp (for umami)
- 1 fresh egg (for the finishing touch)
- 250g cold water (for mixing with pancake mix)
- Generous amount of cooking oil (for frying until crispy)
- Pinch of salt (for seasoning)
- Pinch of black pepper (for flavor)
Cooking Instructions
Step 1
First, wash the scallions thoroughly and pat them dry. Cut them into roughly 5-7cm lengths, or in half, to make them easy to eat. This step is crucial for achieving the right texture in your pancake.
Step 2
Finely chop the Cheongyang chili peppers after removing the stems. If you like it spicy, you can include the seeds, but if you’re cooking for children, it’s best to remove them.
Step 3
In a large bowl, combine 200g of pancake mix. Gradually add 250g of cold water while whisking with a whisk or chopsticks until smooth and free of lumps. Aim for a batter that is neither too thin nor too thick.
Step 4
To the smooth batter, add 10g of dried anchovies or small shrimp and mix well. Using dried shrimp will add a deeper umami flavor to your pancake.
Step 5
Thaw the frozen mixed seafood under running cold water. After thawing, it’s essential to drain off any excess water using a sieve, as remaining moisture can make the batter too wet. Lightly season the drained seafood with a pinch of salt and pepper.
Step 6
Add about 1 tablespoon of pancake mix to the seasoned seafood and toss gently to coat. This helps the seafood adhere well to the batter, preventing it from falling out, and contributes to a more satisfying texture.
Step 7
Heat a frying pan over medium heat with a generous amount of cooking oil. Once the pan is sufficiently hot, arrange the prepared scallions neatly in the pan. Ladle the batter over the scallions, spreading it thinly.
Step 8
Once the batter starts to set, use chopsticks or a spatula to break it up and mix it as if making scrambled eggs. This process helps to wilt the scallions, integrate them with the batter, and creates a crispier texture.
Step 9
When the batter is partially cooked and holding its shape, if there are any empty spaces in the pan, ladle a little more batter into those areas to ensure even cooking throughout.
Step 10
When the pancake is about halfway cooked, pour batter into any empty spots on the pan again. Then, spread the seasoned mixed seafood evenly over the batter, followed by sprinkling the chopped Cheongyang chilies on top. This not only looks appealing but also enhances the flavor.
Step 11
Drizzle cooking oil generously around the edges of the pancake. This prevents it from sticking to the bottom of the pan and helps achieve a beautifully crispy texture.
Step 12
When the pancake is mostly cooked, crack one egg into the center empty space in the pan. Break the yolk and gently spread it over the surface. Immediately cover the pan with a lid and cook on low heat for about 1 minute. The egg will add a smooth layer.
Step 13
Remove the lid and check if the bottom of the pancake is golden brown. Carefully flip the pancake over. After flipping, drizzle a little more cooking oil around the edges to enhance crispiness.
Step 14
Cover the pan again and let it cook for about 1 minute. Check if the bottom is fully cooked and crispy. Once it is, flip it one more time to ensure both sides are golden brown.
Step 15
Cut the well-cooked seafood scallion pancake into bite-sized pieces and serve on a nice plate. Your delicious seafood scallion pancake is ready! It’s especially delightful when enjoyed hot with a glass of makgeolli (Korean rice wine).
