The key to the texture of these crispy-chewy seafood pancakes is in the specialty Korean pancake and frying mixes.
Dipping Sauce
1/4 cup soy sauce
1/2 tablespoon unseasoned rice vinegar
1/2 teaspoon sugar
Pancake
1/2 cup buchimgaru (Korean pancake mix)
1/2 cup twigim garu (Korean frying mix)
1 1/2 teaspoons kosher salt
1/2 cup water
1 large egg, beaten
1/2 bunch scallions, thinly sliced
1/4 cup shucked small oysters with juices
1/4 cup shucked clams with juices
1/4 cup peeled and deveined raw medium shrimp, cut into 1/2-inch pieces
1/4 cup cleaned 1/4-inch-thick squid rings
4 teaspoons sesame oil
Make the dipping sauce: Stir together soy sauce, vinegar, and sugar in a small bowl.
Make the pancake: Whisk together pancake mix, frying mix, and salt in a large bowl. Whisk in 1/2 cup water and egg. Fold in scallions, oysters, clams, shrimp, and squid.
Heat sesame oil in a 10-inch skillet over moderately high heat until heated through, about 1 minute. Quickly add batter to pan and spread to edges with a rubber spatula while shaking pan. Cook until bottom is browned, about 5 minutes, shaking pan occasionally to keep it from sticking. Carefully flip pancake and cook until batter is set and bottom is browned, 4 to 5 minutes. Transfer to a serving plate.
Using scissors, cut pancake into 8 wedges and serve with dipping sauce.
