The pancakes at Hanjan are not exactly pancake-like in appearance—more like gigantic flat-bottomed fritters.
The Basic Ingredients
The pancakes start with a mix of sliced scallions, Chinese scallions, horn peppers, and squid, which is scored for tenderness. A paste of miso and soy flavored with ginger and garlic is also added.
For the special version, a big handful of ramps is also tossed into the bowl.
the ingredients are tossed with a blend of flour, rice flour, and baking soda to coat, then a mixture of water, egg yolk, and vinegar is drizzled over the top to form a very thin coating of batter.
Mix it Up
The key is not to mix too hard so gluten doesn't develop too much, which can lead to dense, tough pancakes.
The pancakes start their cooking process in a skillet of hot oil. The cook carefully stacks the coated vegetables on top of each other, trying to give the pancake as much height and airiness as possible.
Ready to Flip
Once the vegetables are set just enough to hold together, they're ready to flip.
Into the Oil
They get flipped in their skillet, then carefully slid out into a deeper skillet full of hot oil to deep fry.
It cooks up in a matter of moments in the hot oil.
Slice for Service
The cook drains and quarters the pancakes.
The dipping sauce is a mixture of soy sauce, vinegar, gochujang, and a garlic-ginger paste with a slice of chili and a few slivers of pickled red onion.
Ultra-crisp and light, the squid is tender, the scallions and horn peppers are flavorful, and the ramps add their characteristic sweetness to the mix.