Back to 4 servings pancake 6 stalks scallions, trimmed and cut into 6-inch lengths; halve thick ends lengthwise 1 cup mixed raw seafood, shrimp, squid rings, mussels, clams or bay scallops; chopped, patted very dry 1 fresh red or green chili, thinly sliced, optional batter 1 cup all-purpose flour 0.5 cup potato starch, cornstarch may be substituted 0.5 tsp salt 1 cup ice-cold water, or chilled seafood or chicken stock 1 large egg, lightly beaten 1 tsp toasted sesame oil pancake neutral oil, vegetable, canola or avocado, for frying dipping sauce 2 tbsp soy sauce 1 tbsp rice vinegar 1 tsp toasted sesame oil 0.5 tsp sesame seeds 0.5 tsp gochugaru (Korean red pepper flakes), optional 1 scallion, finely chopped
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Whisk the dipping sauce ingredients together in a small bowl and set aside.2 Step 2: Pat the seafood completely dry with paper towels, and drain any excess liquid from the scallions.3 Step 3: Whisk the flour, potato starch and salt in a bowl, then whisk in the ice-cold water and egg until just combined, leaving a few lumps. Stir in the sesame oil.4 Step 4: Keep the batter cold by setting its bowl in a larger bowl of ice water, topping up the ice as it melts. Fold the dried seafood and chili into the batter.5 Step 5: Heat a generous layer of neutral oil in a 10 to 11 inch nonstick or heavy skillet over medium-high heat until shimmering.6 Step 6: Arrange the scallions in the hot oil so they overlap in one even layer. Pour the batter over the top and spread it out thin, just enough that the scallions still show faintly through. Dab a little extra batter into any bare patches.7 Step 7: Cook undisturbed until the edges are deep golden and crisp and the pancake lifts cleanly from the pan, about 3 to 4 minutes. Lower the heat if the bottom darkens too quickly.8 Step 8: Drizzle a little more oil around the edges, then flip the pancake in one confident motion with a large spatula.9 Step 9: Press gently and cook the second side until golden and crisp, about 3 to 4 minutes more.10 Step 10: Slide the pancake onto a cutting board, cut into wedges and serve immediately with the dipping sauce, sprinkling extra sesame seeds on top if you like. Repeat with the remaining batter and seafood.getsaucepan.com/r/6d27c4c6-8818-549e-8de7-8631462db294
Cook this in Saucepan Haemul Pajeon (Seafood Scallion Pancake) as one big step at a time. Hands free, with timers that ring.
Cook Mode. Big steps you can read from across the counter.Timers. Start one from the step that needs it.Your groceries. Send the ingredients to one list.What Saucepan does Free on iPhone. No ads.
Save from Instagram, TikTok or any site Tap Share on a Reel, a video or a recipe page. You get ingredients, steps, a photo and credit to the creator. Cook Mode with timers that ring One big step at a time, hands-free. Timers start from the step and ring across the room. What can I make tonight? Scan your grocery receipt and see which saved recipes you can cook with what you bought. Plan the week, shop one list Pick dinners from your own recipes and send everything to one grocery list, sorted by aisle. Share and follow Share with everyone, only friends, or anyone with the link. Follow cooks you like and post what you made. Fits your diet and allergies Set them once. Every recipe shows whether it fits and flags the one ingredient that does not, with a swap. Android is coming soon.
