By Seung Hee Lee & Kim Sunée from Every Day Korean
4 servings / 15 minutes preparation time & 8 minute cooking time
- 3 cups loosely packed green onions, or combination of green onions and chives
- 1 cup plus 1 tablespoon all-purpose flour
- 1 cup water
- 1 large egg
- 1 teaspoon fish sauce, or ½ teaspoon fine sea salt
- Neutral oil, such as canola or grapeseed, duck fat, or beef tallow, for panfrying
- 1 pint fresh raw oysters, drained, or fresh raw shrimp or bay scallops (optional)
- 1 to 2 red or green chiles, cut into thin slices (optional)
- FOR SERVING – Soy-Vinegar Dipping Sauce (page 21) or Gochujang Vinaigrette (page 18)
- Wash, trim, and pat dry the green onions. Cut into 2-inch-long pieces and then into thin matchsticks; place in a large bowl. Add the flour, water, egg, and fish sauce. Mix gently just to combine, preferably using your hands to carefully incorporate the ingredients and to not overwork the batter.
- Heat about 1 ½ tablespoons of the oil in a heavybottomed skillet over medium-high heat; the oil should dance and sizzle. Scoop one-half of the batter into the very hot skillet and press down with the back of a spoon or spatula to make an even pancake. If the pancake is steaming and not sizzling, increase the heat and add another drop of oil.
- If adding seafood and chiles, lightly dust them with flour (as they’ll adhere better to the pancake) and then stud the pancake with them. When the bottom turns golden brown, about 4 minutes, flip and press gently with the spatula. Lower or increase the heat depending on whether they are browning too quickly or not sizzling enough.
- Cook for another 3 to 4 minutes, until crispy around the edges and golden all over. Transfer to a wire cooling rack or wooden cutting board and let cool slightly. Slice with a knife or kitchen shears into wedges before serving. Serve with Soy-Vinegar Dipping Sauce or Gochujang Vinaigrette. Reheat any leftovers in a dry skillet.