Serves 10 people


For the Pancakes

3 pounds assorted seafood (shrimp, crab, scallops, squid, oysters, octopus, mussels/clams your options are endless!)
* see prep notes in Instructions

2 bn scallions, halved lengthwise and cut into 1 inch pieces
1 red bell pepper, small diced
1 Tbsp ginger, microplaned or finely grated
8 cloves garlic, microplaned or finely grated

Rice bran or canola for cooking

For the Batter

2 ½ cup all-purpose flour
3/4 cup rice flour
2 Tbsp corn starch
1 tsp baking powder
1 tsp baking soda
1 Tbsp salt
1 tsp freshly ground pepper
2 tsp gochujaru (Korean chili powder)
1 Tbsp sugar

*Optional – Crushed red pepper

3 – 3 ½ cup ice-cold water
4 eggs, beaten

For the Sweet Chili Sauce

1/2 cup gochujang (Korean chili paste)
¼ cup rice vinegar
½ cup brown sugar, packed
1 tbsp soy sauce
1 tsp ginger, microplaned or finely grated
2 cloves garlic, microplaned or finely grated
*Optional – 1 splash of mirin


For the Pancake

When prepping the seafood, make sure that each dice is the appropriate size. If it is too big, then it won’t hold together and each bite would be dominated by that one piece. If it is too small, then each ingredient would be too indistinguishable. Mussels/clams need to be steamed beforehand and their meat removed. Large shrimp and oysters can be cut in half. Squid tubes can be sliced thin, about 1/5 of an inch and tentacles can be rough chopped.

For the Batter

In a large bowl, add all dry ingredients and either whisk or sift. Add the eggs and water mix gently without over mixing, it will still be a bit lumpy and have the same consistency as pancake batter. Fold in seafood, vegetables and aromatics (this part should smooth out any lumps). Keep batter on ice and let rest for 15-20 mins.

Heat skillet or griddle over medium high heat and add a generous amount of oil. You can either make one large pancake and cut it into smaller portions or make small pancakes with a scoop (#60). If making small pancakes, drop batter making sure each pancake does not touch any other. Cook in batches, over medium high heat until the bottom is crisp and browned, about 2-3 minutes, depending on the size. Using a spatula, carefully flip the pancake and cook on the other side until set, about 20 seconds. Slide the pancake onto a plate and keep warm in oven until all the batter is cooked.

For the Sauce

Mix the ingredients for the dipping sauce and set aside. The sauce should be a thick syrup and you can either drizzle or serve in dipping cup. If you’d like to thin it out, add a bit of soy sauce if it needs to be saltier or mirin, if it could be a touch sweeter with teensy hint of alcohol.

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