Scallion Pancakes With Squid Recipe

Name: Scallion Pancakes With Squid
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup soy sauce; 6 teaspoons rice wine vinegar; 1 tablespoon plus 1 teaspoon mirin; 2 tablespoons plus 2 teaspoons Korean denjang (fermented soybean paste) or Japanese red miso paste; 1 tablespoon grated garlic; 1 teaspoon grated ginger; 1 egg yolk; Grapeseed or vegetable oil, for frying; 200 grams rice flour (about 1 1/3 cups); 150 grams all-purpose flour (about 1 cup); 4 grams baking powder (about 1/2 teaspoon); 1 pound squid, cleaned and cut into 1/2-inch rings; 2 bunches whole scallions, trimmed and cut into 1-inch pieces

Servings: persons

1/4 cup soy sauce
6 teaspoons rice wine vinegar
1 tablespoon plus 1 teaspoon mirin
2 tablespoons plus 2 teaspoons Korean denjang (fermented soybean paste) or Japanese red miso paste
1 tablespoon grated garlic
1 teaspoon grated ginger
1 egg yolk
Grapeseed or vegetable oil, for frying
200 grams rice flour (about 1 1/3 cups)
150 grams all-purpose flour (about 1 cup)
4 grams baking powder (about 1/2 teaspoon)
1 pound squid, cleaned and cut into 1/2-inch rings
2 bunches whole scallions, trimmed and cut into 1-inch pieces

1
In a small bowl, prepare the dipping sauce.
2
Whisk together 2 tablespoons of the soy sauce, 2 teaspoons of the rice wine vinegar and mirin.
3
Set aside.
4
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.
5
Heat a 10-inch skillet over medium-high heat with 1/4-inch grapeseed or vegetable oil.
6
The oil should be hot, but not smoking, about 325 degrees.
7
In a large bowl, mix the rice flour, all-purpose flour and baking powder.
8
Add the squid and scallions and toss to combine.
9
Pour in the denjang mixture and stir until just combined, taking care not to overmix.
10
Carefully spoon half of the batter into the hot pan and fry until the bottom is golden and crispy, about 3 to 4 minutes.
11
Flip and fry for another 3 to 4 minutes until crispy and cooked through.
12
Transfer to a rimmed baking sheet lined with paper towels so oil can drain.
13
Repeat with the second half of the batter.
14
Cut pancakes in quarters and serve with the dipping sauce.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup soy sauce, 6 teaspoons rice wine vinegar, 1 tablespoon plus 1 teaspoon mirin, 2 tablespoons plus 2 teaspoons Korean denjang (fermented soybean paste) or Japanese red miso paste, and more.

Yes, Scallion Pancakes With Squid falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Scallion Pancakes With Squid

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions