Korean Pajeon Seafood Pancakes

Who said pancakes have to be sweet?  After all, the French fill their crepes equally with sweet fruit jams as they would a creamy savory shrimp filling.

These pancakes made in Korea are rich and savory, and filled with seafood, cooked right into the batter.  They are garnished with green onions and sesame seeds and accented with a spicy, tangy, and just a bit sweet, gochujang chili paste sauce.  Something with such flavor and texture contrasts I would not have expected from a mere pancake.
Pancake mix:
2 cups white flour
1/3 cup cornstarch
2 cloves garlic, minced through a press
2 Tbsp minced fresh dill
2 green onions, sliced
1/4 cup grated carrot
1 tsp ground coriander
1 tsp salt
1 egg
2 cups milk
1 Tbsp fish sauce
2 Tbsp olive oil

1 lb mixed shellfish (I used Trader Joe’s shrimp, scallops and calamari)

Dipping Sauce:
1 Tbsp gochujang paste
1/4 cup soy sauce
1/4 cup seasoned rice vinegar
1/4 cup water
1 tsp sesame oil
1 Tbsp sugar
1 Tbsp molasses

2 green onions, sliced and toasted sesame seeds for garnish

Whisk together the dipping sauce.

Mix together the pancake mix ingredients in a large mixing bowl.

Stir in the seafood.

Heat a tablespoon olive oil in a non-stick skillet until just about smoking.

Pour in about a quarter of the pancake mix and allow to brown nicely on the first side. Flip and continue cooking until slightly browned on the second side.

Set aside and keep warm as you finish the other three pancakes. If you are up to the challenge, you can cook two at a time!

Garnish pancakes with sliced green onions and toasted sesame seeds. Serve with dipping sauce on the side.

Serves 4.