Green onion pancake

 Green Onion Pancake with Seafood 

(Haemul-Pajeon)

2 Serving

Ingredients:

1/2 cup all-purpose flour

1 tablespoon potato starch (tapioca starch, arrow root powder works as well)

1/2 teaspoon salt

3/4 cup + 3 Tablespoons water (or vegetable stock)

10-12 green onions

1/2 cup seafood (squid, shrimp, clams), chopped

3-4 tablespoons vegetable oil (or avocado oil)

Optional:

1 large egg, (use 3 Tablespoons less of water if using egg)

1 fresh red pepper, sliced

*vegetarian options omit seafood and egg 

For dipping sauce

2 Tablespoons soy sauce

2 Tablespoons water

1 Tablespoon apple cider vinegar

1/2 teaspoon Korean hot pepper flakes (gochu-garu)

1 green onion, chopped

pinch of toasted sesame seeds

Directions:

1. Combine the dipping sauce ingredients in a small bowl and set aside. 

2. Wash green onions, cut roots off then cut the green onions into 2 inch long pieces. Cut the white part of green onion in half lengthwise if it's too thick. 

3. Wash and chop seafood to small pieces and set aside.

4. Combine flour, potato starch, salt, and water in a large bowl. Mix with a whisk until smooth.

5. Add 2 inch long green onions and chopped seafood to the flour batter.

6. Heat 3 tablespoons of oil in a non-stick frying pan over medium/high heat, add half of the pancake mixture into the heated pan and spread it evenly into a thin round shape.

7. Add some more seafood and batter on top of the green onions. Cook until the bottom is golden brown - around 3 minutes. 

8. Reduce the heat to medium and turn it over, adding more oil around the edges to keep crispy. Cook for another 3-4 minutes. 

9. Repeat with the remaining batter. 

10. Serve hot fresh off the pan with the dipping sauce.