Ingredients
Equipment
Method
- In a medium-sized bowl, combine the flour, cornstarch, fine salt, garlic powder, and onion powder. Gradually whisk in the icy cold water until you have a smooth batter. Transfer the batter to a measuring jug for easy pouring.
- Add about 3 tablespoons of cooking oil to a frying pan over medium heat, ensuring it coats the bottom. Increase the heat to high and preheat the pan until it is very hot, about 1 minute. Be cautious as the oil heats up.
- To test if the oil is ready, drop a small amount of batter into the pan. If it sizzles immediately, the oil is hot enough. Reduce the heat to medium-high. Pour just under half a cup of the pancake batter into the hot pan and spread it thinly and evenly.
- Arrange 6 green onion tops on top of the batter, placing them parallel to each other. Pour a small amount of batter over and between the green onions to fill any gaps. Reduce the heat to medium.
- Distribute the calamari, prawns, and red chilies (if using) sparingly over the green onions.
- Drizzle half of the beaten egg over the pancake. While it cooks, gently move the pancake in a circular motion occasionally to prevent sticking.
- Flip the pancake when the top is partially cooked, which usually takes about 4 minutes. This makes flipping easier. If the pancake sticks, add a little more oil around the edges. Press down gently with a spatula a couple of times to help it crisp up. Cook for another 3 to 4 minutes. Turn off the heat and transfer the pancake to a plate or cutting board.
- Repeat steps 2 through 7 with the remaining ingredients to make the second pancake.
- Slice the pancake into bite-sized pieces and serve immediately with your favorite Korean pancake sauce.
Nutrition
Notes
This recipe yields 2 pancakes, which is sufficient for 4 servings as an appetizer. Note that 1 cup is equivalent to 250 ml, and 1 Tbsp is 15 ml. If you prefer to use a pre-made Korean pancake mix, you can omit the flour, cornstarch, salt, garlic powder, and onion powder from this recipe.