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Korean Seafood Pancake

Korean Seafood Pancake Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1/2 tsp sugar
  • 1/2 tsp sesame oil
  • 1/2 tsp gochugaru (optional)
  • 1 tsp toasted sesame seeds
  • 1 cup all-purpose flour
  • 2 tbsp cornstarch
  • 1/2 tsp salt
  • 1 cup cold water
  • 1 large egg
  • 1 cup mixed seafood, patted dry
  • 6 to 8 scallions, cut into 2-inch lengths
  • 2 to 3 tbsp vegetable oil

Method
 

  1. Stir soy sauce, rice vinegar, sugar, sesame oil, gochugaru, and sesame seeds in a small bowl until dissolved. Set aside.
  2. Whisk flour, cornstarch, salt, cold water, and egg in a large bowl until smooth. Rest 5 minutes.
  3. Heat oil in a 10-inch nonstick skillet over medium-high heat. Pour in batter, scatter seafood and scallions on top, and cook until deep golden on the bottom, 4 to 5 minutes.
  4. Flip the pancake and cook the other side until golden and crisp, 3 to 4 minutes. Slide onto a cutting board, slice into wedges, and serve immediately with the dipping sauce.

Notes

If you are using a 12-inch pan, the pancake will be thinner, so reduce the cook time by about a minute each side. Work quickly once the batter hits the pan, as the scallions need to settle into the batter before it sets.