- 1/4 cup chopped green onions
- 1 tablespoon vegetable oil, or as needed
- 32 green onions
- 2 1/2 cups all-purpose flour
- 1 cup water
- 1 teaspoon salt
- 10 ounces frozen seafood mix, defrosted
- 6 eggs
- Seasoned Soy Sauce:
- 2 tablespoons soy sauce
- 1/2 teaspoon Korean red pepper powder
- 1/2 teaspoon vinegar
- 1/2 teaspoon sesame oil
- 1/2 teaspoon sesame seeds
- 1/4 teaspoon ground black pepper
- Trim ends from green onions and cut the roots off; wash 2 to 3 times in cold water and cut into 8 inches from white part. Drain green onions in a colander.
- Heat about 1 teaspoon vegetable oil in a large skillet over medium heat. Place 1 green onion in 1 direction and 1 in the other direction, repeating until 8 are used for each serving batch.
- Mix flour, water, and salt together in a bowl until batter is smooth. Pour 1/4 of the batter over the green onions in the skillet; top with 1/4 of the seafood mix. Cook until seafood is cooked through and pancake is lightly browned on the bottom, about 10 minutes.
- Whisk eggs together in a bowl. Ladle 1/4 of the eggs over pancake; cook until mostly cooked, about 5 minutes. Flip pancake using 1 or 2 spatulas and cook for 10 minutes more. Repeat with remaining oil, green onions, batter, and egg.
- Whisk soy sauce, Korean red pepper powder, vinegar, sesame oil, sesame seeds, and black pepper together in a bowl; serve alongside pancakes for dipping.