- 2 cups Korean pancake mix (available at almost every Asian market)
- 1 can Taylor shellfish tinned octopus
- 5 green onions, sliced on a bias
- 2 tablespoons neutral oil, such as safflower
- Korean chili threads to garnish
- ¼ cup soy sauce
- ⅛ rice vinegar
- 2 teaspoons sugar
- 1 tablespoon sesame oil
In a large bowl, whisk pancake mix with 1 ¾ cups cold water until the batter looks smooth and doesn’t hang on to any lumps. Using a wooden spoon add both the octopus and the scallions and stir until combined.
Heat a large cast iron skillet over medium heat with the oil and start pouring one cup of batter into the pan once the surface of the skillet is hot and shiny. Cook each side of the pancakes for between three and four minutes or until the outer layer of the pancake is slightly crispy, and the insides are completely cooked through. Repeat until all the batter has been cooked into pancakes.
While the pancakes are cooling, mix the remaining ingredients into a sauce for a pancake dip. Slice pancakes into small, triangular wedges (not unlike a pizza) and serve alongside sauce.