Scallion Pancakes With Squid

Step 1

In a small bowl, prepare the dipping sauce. Whisk together 2 tablespoons of the soy sauce, 2 teaspoons of the rice wine vinegar and mirin. Set aside.

Step 2

In another small bowl, combine the remaining 2 tablespoons soy sauce, the remaining 4 teaspoons rice wine vinegar, denjang or miso paste, garlic, ginger, egg yolk, 1 cup of water and mix well.

Step 3

Heat a 10-inch skillet over medium-high heat with 1/4-inch grapeseed or vegetable oil. The oil should be hot, but not smoking, about 325 degrees.

Step 4

In a large bowl, mix the rice flour, all-purpose flour and baking powder. Add the squid and scallions and toss to combine. Pour in the denjang mixture and stir until just combined, taking care not to overmix.

Step 5

Carefully spoon half of the batter into the hot pan and fry until the bottom is golden and crispy, about 3 to 4 minutes. Flip and fry for another 3 to 4 minutes until crispy and cooked through. Transfer to a rimmed baking sheet lined with paper towels so oil can drain. Repeat with the second half of the batter. Cut pancakes in quarters and serve with the dipping sauce.