Ingredients
Main Ingredients (1 serving)
Seasonings
Steps
- Cut the scallions into bite-sized pieces. Place the cut scallions in a salad spinner and soak in water for 5-10 minutes to make them crisp. (Key Tip!) Soaking the scallions in water makes them crisp and improves their texture.
- Cut 2 fish cakes in half lengthwise, then diagonally into bite-sized pieces.
- In a bowl, combine 1 tbsp Gochujang, 1 tsp sugar, 1 tbsp vinegar, and plenty of toasted sesame seeds. Mix well. (Key Tip!) Crushing the sesame seeds with your hands as you add them enhances their aroma.
- In a separate bowl, combine 50g all-purpose flour, 35g potato starch, and 1 pinch of salt. Mix well. (Key Tip!) Mixing potato starch and flour creates a crispy outside and chewy inside texture.
- In another container, combine 1 tbsp mayonnaise and 100ml water. Whisk thoroughly. (Key Tip!) Adding mayonnaise adds richness to the batter and results in a tender finish.
- Gradually add the whisked mayonnaise and water mixture to the bowl with the dry ingredients in 2-3 batches, mixing until no lumps remain.
- Add the well-drained scallions and the cut fish cakes to the batter and mix gently. (Key Tip!) Be careful not to overmix here, as it can release moisture from the ingredients and make the finished pancake soggy.
- Heat 1 tbsp sesame oil in a frying pan over medium heat until it's sizzling hot. (Key Tip!) Heating the oil until very hot prevents the batter from mixing with the oil, resulting in a crispy and crunchy exterior.
- Spread the batter thinly in the hot frying pan and lightly shape it. Cook for about 2 minutes until the surface starts to develop small bubbles. (Key Tip!) Spreading it thinly allows for more crispy parts, making it delicious.
- Flip the pancake. Add another 1/2 tbsp sesame oil and cook the other side for about 1 minute. Lightly pressing down while cooking ensures even browning.
- Flip it one more time and cook the surface until crispy and the moisture has evaporated. Cooking for approximately 1 minute will complete it. (Key Tip!) The slightly browned edges are particularly crispy and delicious.
- Once cooked, cut the pancake into pieces and arrange on a plate. Serve with the prepared dipping sauce. (Key Tip!) Stacking the pancakes when plating can make them soggy, so try to avoid stacking them as much as possible.
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