DEAR SOS: I would like to obtain a recipe from Woo Lae Oak in Beverly Hills. They serve fluffy seafood pancakes called Pa Jun that are served with a tangy dipping sauce, which my husband and I love so much. Please, can you help us?
HEATHER WOO Irvine
DEAR HEATHER: These pancakes are a popular, traditional Korean recipe often served for special occasions. They also make a great appetizer. The seafood may be replaced with mixed vegetables, but pork, beef or chicken would not be suitable, according to chef Yun San Lee.
Seafood and Green Onion Pancakes (Pa Jun) With Dipping Sauce
Active Work Time: 40 minutes * Total Preparation Time: 50 minutes
1/2 cup light soy sauce
1 tablespoon chopped green onion
1 tablespoon minced carrot
1 tablespoon finely chopped red bell pepper
1 tablespoon dried red pepper flakes
1 tablespoon sugar
1 tablespoon sesame oil
1/4 tablespoon finely chopped garlic
Combine the soy sauce, green onion, carrot, bell pepper, pepper flakes, sugar, oil and garlic in a bowl. Serve with the pancakes. Makes about 1/2 cup.
1/2 cup flour
1/4 cup potato starch
1/2 cup water
1/2 teaspoon sea salt
1/2 teaspoon pressed garlic
1 teaspoon sesame oil
3 to 4 green onions, cut into 4-inch pieces, then sliced into long strips
1/4 cup cooked, peeled bay shrimp
1/4 cup thinly sliced squid
1 tablespoon sliced green bell pepper
1 tablespoon sliced red bell pepper
1 tablespoon olive oil
Combine the flour, potato starch, water, eggs, salt, garlic and sesame oil in a bowl. Mix well.
In a separate bowl, combine the green onions, shrimp, squid and green and red peppers. Gently mix into the flour mixture.
Heat the olive oil in a skillet over medium-high heat, then pour in the mixture and cook until both sides are golden and crispy, about 5 minutes a side. Cut into wedges and serve with dipping sauce.
6 servings. Each serving with 1 tablespoon sauce: 186 calories; 795 mg sodium; 178 mg cholesterol; 8 grams fat; 2 grams saturated fat; 18 grams carbohydrates; 10 grams protein; 0.82 gram fiber.
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