Korean Scallion Pancakes with Seafood (Pajeon)

Step 1

Combine pancake mix and rice flour in a mixing bowl, and add ice water. Mix just until the batter is moistened. Adjust the amount of water to mimic the consistency of western pancake batter.

Step 2

Heat a tablespoon of oil in skillet over medium-low heat. Place scallions to fit in the skillet. If the skillet is bigger than 9-10 inch, try to make the pancakes only 9 to 10-inch in diameter.

Step 3

Drizzle the pancake batter over the scallion to just barely cover. Shake the pan gently so the pancake batter can sip though the bottom of the skillet to stabilize the green onion.

Step 4

If using seafood, scatter the seafood pieces on top of scallion, and drizzle 1/3 of the beaten eggs on top.

Step 5

Pan-fry the pancake for 3-4 minutes over medium heat. Flip to the other side and continue to cook for another 3 minutes. Add a little more oil if the skillet seems dry. You will want the crust to be deep golden brown in color and crisp. Adjust the heat so that you don't burn the scallions.

Step 6

Transfer the pancakes onto a cutting board and cut into big bite size pieces. Serve the pancakes immediately with the soy dipping sauce

Step 7

To make the soy dipping sauce, combine all the ingredients and mix well.