This traditional Korean recipe for savoury seafood pancake originates from the city of Busan in South Korea. This is Asian cuisine at its simplest and tastiest – you'll come back to the soy dipping sauce again and again.
250 g all-purpose flour
200 g cornstarch
½ tbsp salt
320 ml cold water
200 g shallots, sliced
200 g garlic chives
200 g Korean zucchini
30 g onion, sliced
20 g red chilli pepper
200 g medium prawns, shelled, deveined, halved lengthwise
200 g cleaned squid, bodies cut into 1cm rings, large tentacles halved
150 ml vegetable oil
Soy dipping sauce
½ cup soy sauce
2 tbsp rice vinegar
1½ tsp Asian sesame oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the soy dipping sauce, combine soy sauce, rice vinegar and sesame oil in a small bowl. Set aside.
In a large bowl, sift together the flour, cornstarch and salt. Whisk the egg with the water, and then add the egg mixture to the flour mixture.
Add the shallots, garlic chive, zucchini, onion, red chilli, prawn and squid.
In a non-stick pan, heat 1 tablespoon of the oil until hot.
Spread the mixture, thinly covering the whole pan and cook over high heat for about 3 minutes or until the bottom is crisp and browned. Carefully flip the pancake and cook other side for about 1 minute or until set.
Cut into slices and serve the pancake with soy dipping sauce.
This dish is normally eaten with Korea's traditional rice-based wine.