Scallion Pancakes With Squid Recipe (2024)

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.

Tried these again with white rice flour. Much better.

first time I made this, the batter was too thick, so I've reduced the amount of flour (rice and normal) to about 2/3, and added water mixture to the consistency I like. Also I used Go-chu-jang (Korean red pepper paste) instead of Den-Jang, which added tangier taste. And
made smaller patties.I think it got better.

If I made this again, I'd chop squid or shrimp and scallions finely, and reduce flour, to make a thinner batter w ingredients that cooked thru faster.

I substituted gram (chickpea) flour for rice flour to lower the glycemic load. Worked perfectly. Also, I had a lot left over and put it in the fridge overnight. It got a gluey, as Melissa warns, but it actually cooked up very nicely.

Very tasty but I agree with the earlier criticisms. First, you definitely need to add water to the batter. Second, half of the recipe filled my 10-inch skillet with a very thick pancake. Consequently, while the outside was nice and brown and crispy, the inside was very doughy and seemed undercooked. Next time I'll make smaller and thinner pancakes which hopefully will solve this problem. Finally, the recipe doesn't make enough dipping sauce, even though I made 2x the the amount.

Made this as directed, adding about 1/4 cup more water because it was so thick. Oh, and used white miso becuase that's what was in the fridge. Made 12 medium-size cakes--easily six servings if not eight. Served with rice and bok choy. Delicious! Seemed like the right amount of saltiness.

reduce amount of flourtry with shrimpdouble dipping sauce

Why not? I would try substituting shrimp for a seafood flavor if it's okay for you. Of course squid gives a distinctive taste and texture and shrimp (or no seafood) will not be the same, but if you stick with the basic ingredients the dish should be satisfying and reasonably authentic.

Using all AP flour will give you a softer and possibly slightly soggier coating, but it should work in terms of holding everything together. If you try it let us know.

Very tasty, but I expected a different texture based on scallion pancakes I've eaten in Korean restaurants. Does it matter if I use brown rice flour? It was all I saw in the shops.

USE SHRIMP instead of squid.

Tasty enough but I had problems similar to others. Batter was way too thick even though I cut down on the flours about 25% and used 25% more water. My pancakes started to burn before the centers were cooked so that only the edges were crispy and completely cooked throughout. Finally they were nearly impossible to turn without breaking up. Next time I'd use an even thinner batter, and just cook the individual squid and scallion pieces in oil as if they were tempura. No pancakes!

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.

Relatively easy to prepare…. Great dipping sauce. Next time I need to work the batter a little thinner, but all around a keeper

This is a great way to eat squid (maybe especially for the squid-skeptical). I added a little extra water and made small 1/4cup pancakes rather than giant pancakes. Served with rice, kimchi, ssamjang, and Eric Kim’s salad with carrot ginger dressing. Delicious!

I made it sans-squid because I just wanted an easy scallion pancake - a bit thick for my taste! I wish I'd cut the scallions thinner but that's on me :)

My attempt, which strictly followed the directions, did not stick together into a pancake. It was pieces and crumbs. Tasty but a mess. The dough was barely moistened throughout. Maybe I needed more liquid. Or less rice flour. Anyway, a disappointment. David's idea to make small individual pancakes is a good one.

Oh, had I only read these notes BEFORE I tried to cook the first pancake! What I got was a thick gloppy mess. I knew it looked too thick to pour into the pan, but my habit has always been to cook it exactly as the recipe says when making a recipe for the first time. The flavor is delicious! I used the Japanese red miso also. And doubling the dipping sauce makes total sense. I will make again, but change the ratio of flour to water.

What a disaster. There is so much wrong with this recipe. Half-inch rings might be good for deep frying calamari, but in a pancake or fritter they trap a big blob of under-cooked batter. They also make flipping the pancakes in one piece impossible. As for the scallions, only the most slender ones would be enjoyable in 1-inch long slices. And the squid to flour ratio does not at all resemble the photo. 1 lb (453 grams) squid to 350 grams of flour means twice as much flour as squid by volume. Yuck

Halved recipe, my first time cleaning fresh squid! A challenge but delish. Added sliced shiitake mushrooms, a bit of extra water, made full amount of dipping sauce and cooked in smaller pancakes. Fabulous, will make again. Took me 1 hour and 15 minutes to prep, and 6-7 minutes to fry.

I added Chinese hot sauce to the dipping mixture and Korean hot paste to the mixture. Without it these would have been bland. Next time I'll triple the ginger, which gives it a nice punch. Making it low carb I used chick pea flour and chick pea couscous; the latter makes the patties bind together more firmly. Very tasty. Next time, too, I'll use all of the scallions (omitted the white tips and actually needed them for taste).

I found that the recipe had called for too much flour, next time I eould use 1/2 flour, and also make small pancakes.

This recipe is a great starting point - I followed the reviews and used about 1.25 cups of flour total (split between rice and AP) so the consistency was perfect. Also made smaller pancakes, about 1/3 cup each. Served with rice and kimchi. My first time cooking squid but not my last!

I have not made this version, however, another pajeon recipe (by Melissa Clark) has been on my to cook list. Interestingly, it has about half the various flours, and 3/4 water. Check it out here:%20Search%20Recipe%20Card&pgType=search&rank=1

Can sub shrimp or kimchi for the squid

How to make these GF? Most GF all purpose flour is mostly rice flour any way, and I've had mixed success making these GF.If you have made them GF, can you be specific in the brand of GF flour you used? Thanks