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Sourdough Discard Haemul Pajeon (Seafood Scallion Pancake)

Quick, easy and healthy Korean style seafood scallion pancake using sourdough discard.
Course: Appetizer, Side Dish
Cuisine: Korean
Keyword: sourdough, sourdough discard
Servings: 1 pancake

Ingredients

Pancake

  • 50 g sourdough discard
  • 40 g water
  • 7 g cornstarch
  • 7 g rice flour
  • 1/4 tsp salt
  • 1/8 tsp garlic powder optional
  • pinch pepper
  • 2 scallion
  • 1/4 cup chopped mixed seafood mussels, squid, shrimp,

Dipping Sauce

  • 2 tbsp soy sauce
  • 1 tbsp black vinegar
  • 1/2 tsp sugar
  • 1 tsp sesame seeds
  • 1/8 tsp gochugaru (optional)

Instructions

  • Divide the scallions into half or fourths lengthwise, making thing strips. Cut into 4 inch strips. Set aside.
  • Mix sourdough discard, water, cornstarch, rice flour, salt and pepper together. Chop the seafood into 1/2" pieces and mix into the batter. You should have a thin batter that is slightly thinner than a crepe's. If it is too thick, add some more water.
  • Heat up a skillet on medium heat and spray with oil. Add the scallions and pour the seafood batter mixture on top. With a spatula, evenly spread the batter. Cook about 3 minutes or when the bottom has browned and the top looks partially cooked (it will look a bit translucent in color). Flip and cook the other side for about 3 minutes.
    sourdough discard seafood scallion pancakes
  • Remove from pan, slice and serve with dipping sauce.