Scallion Pancakes With Squid
Updated Nov. 5, 2020
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup soy sauce
- 6teaspoons rice wine vinegar
- 1tablespoon plus 1 teaspoon mirin
- 2tablespoons plus 2 teaspoons Korean denjang (fermented soybean paste) or Japanese red miso paste
- 1tablespoon grated garlic
- 1teaspoon grated ginger
- 1egg yolk
- Grapeseed or vegetable oil, for frying
- 200grams rice flour (about 1⅓ cups)
- 150grams all-purpose flour (about 1 cup)
- 4grams baking powder (about ½ teaspoon)
- 1pound squid, cleaned and cut into ½-inch rings
- 2bunches whole scallions, trimmed and cut into 1-inch pieces
Nutritional analysis per serving (4 servings)
880 calories; 49 grams fat; 4 grams saturated fat; 0 grams trans fat; 33 grams monounsaturated fat; 9 grams polyunsaturated fat; 79 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 29 grams protein; 1406 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl, prepare the dipping sauce. Whisk together 2 tablespoons of the soy sauce, 2 teaspoons of the rice wine vinegar and mirin. Set aside.
- Step 2
In another small bowl, combine the remaining 2 tablespoons soy sauce, the remaining 4 teaspoons rice wine vinegar, denjang or miso paste, garlic, ginger, egg yolk, 1 cup of water and mix well.
- Step 3
Heat a 10-inch skillet over medium-high heat with ¼-inch grapeseed or vegetable oil. The oil should be hot, but not smoking, about 325 degrees.
- Step 4
In a large bowl, mix the rice flour, all-purpose flour and baking powder. Add the squid and scallions and toss to combine. Pour in the denjang mixture and stir until just combined, taking care not to overmix.
- Step 5
Carefully spoon half of the batter into the hot pan and fry until the bottom is golden and crispy, about 3 to 4 minutes. Flip and fry for another 3 to 4 minutes until crispy and cooked through. Transfer to a rimmed baking sheet lined with paper towels so oil can drain. Repeat with the second half of the batter. Cut pancakes in quarters and serve with the dipping sauce.
Private Notes
Comments
Delicious! Made with red miso and loved it! Next time, though, I will drop by the spoonful to make multiple small pancakes (~3-4 inches) rather than a single big one. Done en masse, it disintegrated on flipping and threatened to burn on the outer edges before the center was fully done.
I have made these and put in shredded carrots, peas, or whatever veggies I have available. The more the merrier. When I lived in Korea, these pancakes were traditionally served in the mountainous areas. When climbing, one would come upon a set up where they were being made and it was a nice rest time. The amazing part was that they got the whole deal up the mountain along with cases of soda. And I was usually gasping for air.
I use chickpea flour instead of rice flour.
This was a pretty frustrating recipe. Guess I should have read the comments first. Even with thinning the batter I could not get this thing to cook. It took 2-3x as long as the recipe said and was still gluey in the middle.
I wish I had read the reviews before trying these. I had made other Asian pancakes before, and I thought the flavors were different. But these were way too thick and gloppy, and the scallions and squid were too chunky. I'll try again using the various suggestions by my fellow readers.
As others have reported, the batter was way too thick, and the pancakes impossible to flip. Tasted great, presentation a complete mess. I keep wondering how many such comments are needed before the author goes in and changes the recipe.
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