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Restaurants›Kalbi Asian Bistro (Korean Restaurant)›해물파전/seafood Pancake Recipe

해물파전/seafood Pancake Recipe

Name: Kalbi Asian Bistro (Korean Restaurant)s 해물파전/Seafood Pancake Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 cups all-purpose flour; 0.25 cups rice flour (or cornstarch); 1 cups cold water; 1 whole large egg; 0.5 tsp kosher salt; 0.25 tsp ground black pepper; 1 tsp sesame oil; 1 tsp soy sauce (for batter, optional); 8 whole medium shrimp (peeled, deveined, tail removed); 0.75 cups bay scallops (or small whole scallops, chopped if large); 6 whole scallions (green onions), trimmed and cut into 2–3 inch lengths; 0.5 whole small yellow onion, thinly sliced (optional); 0.25 cups red chili (optional, thinly sliced) or 1/4 cup julienned carrots for color; 3 tbs neutral oil with high smoke point (vegetable, canola, or grapeseed); 0.5 tsp toasted sesame oil (for finishing); 0.5 tsp toasted sesame seeds (optional); 2 tbs soy sauce; 1 tbs rice vinegar; 1 tsp water; 0.5 tsp sugar; 0.5 tsp minced garlic; 1 tsp finely chopped scallion; 0.25 tsp gochugaru (Korean red pepper flakes) or red pepper flakes; 0.25 tsp sesame oil

Inspired by Kalbi Asian Bistro (Korean Restaurant)

Time35m

Serves2

SHRIMP, SCALLOPS & SCALLIONS IN BATTER; PAN FRIED

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Ingredients

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Batter & Seasoning

1 cups 00 bread flour

1/4 cups rice flour (or cornstarch)

1 cups cold water

1 whole large egg

1/2 tsp kosher salt

1/4 tsp ground black pepper

1 tsp Toasted sesame oil

1 tsp soy sauce (for batter, optional)

Seafood & Vegetables

8 whole medium shrimp (peeled, deveined, tail removed)

3/4 cups bay scallops (or small whole scallops, chopped if large)

6 whole scallions (green onions), trimmed and cut into 2–3 inch lengths

1/2 whole small yellow onion, thinly sliced (optional)

1/4 cups red chili (optional, thinly sliced) or 1/4 cup julienned carrots for color

Cooking Oil & Garnish

3 tbs neutral oil with high smoke point (vegetable, canola, or grapeseed)

1/2 tsp toasted sesame oil (for finishing)

1/2 tsp toasted sesame seeds (optional)

Dipping Sauce

2 tbs Aged soy sauce

1 tbs Rice vinegar

1 tsp water

1/2 tsp sugar

1/2 tsp minced garlic

1 tsp finely chopped scallion

1/4 tsp gochugaru (Korean red pepper flakes) or red pepper flakes

1/4 tsp Toasted sesame oil

Method

Batter & Prep

Prepare seafood

Pat shrimp and scallops dry with paper towels. If shrimp are large, cut into bite-size pieces (about 1/2–3/4 inch). If using whole large scallops, chop into 1/2-inch pieces so they distribute evenly.

Prepare scallions and vegetables

Trim root ends of scallions and slice into 2–3 inch lengths. If using yellow onion, slice very thin. Thinly slice red chili or julienne carrots if using.

Make batter

In a medium bowl whisk together all-purpose flour and rice flour until combined. In a separate bowl lightly beat the egg, then stir in cold water, soy sauce (if using), sesame oil, salt, and pepper. Pour the wet mixture into the dry ingredients and whisk lightly until just combined—batter should be slightly loose and a little lumpy. Do not overmix; a few small lumps are fine. Adjust consistency with a tablespoon or two of water if batter seems too thick; it should coat ingredients but be pourable.

Combine & Cook

Combine seafood and vegetables with batter

Fold the shrimp, scallops, scallions, sliced onion, and optional chili or carrots into the batter until evenly coated. Make sure pieces are well separated and not clumped together.

Preheat skillet

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons of neutral oil and swirl to coat. The oil should shimmer but not smoke.

Form and fry pancake

Pour the batter mixture into the skillet, using a spatula to spread it into an even circle about 8–9 inches across and about 1/4–1/3 inch thick. Press gently so scallions and seafood lie mostly flat but some pieces can protrude. Reduce heat to medium. Let cook undisturbed until the bottom is deeply golden and crisp, 4–6 minutes (check after 3 minutes to avoid burning).

Flip and finish

Add the remaining 1 tablespoon oil around the edge and under the pancake for crisping. Carefully flip the pancake: either slide onto a large plate and invert back into the skillet, or use a wide spatula to flip directly. Cook the second side 3–5 minutes until golden and cooked through and seafood is opaque. If pancake is thick, cover skillet briefly (30–60 seconds) to ensure center cooks through, then uncover to crisp.

Finish and rest

Transfer the pancake to a cutting board. Drizzle toasted sesame oil over the top and sprinkle sesame seeds if using. Let rest 1–2 minutes so it firms slightly for easier slicing.

Dipping Sauce

Whisk together soy sauce, rice vinegar, water, sugar, minced garlic, chopped scallion, gochugaru, and sesame oil in a small bowl until sugar dissolves. Taste and adjust—add more vinegar for tang, more sugar for sweetness, or a pinch more chili for heat. Serve in a small bowl alongside the pancake.

To Serve

Slice the pancake into wedges and serve hot with dipping sauce. Leftovers can be reheated in a skillet over medium heat for 2–3 minutes per side to re-crisp.