Description
Crispy, savory pancakes made with seafood and green onions, perfect for a quick snack or light dinner.
Ingredients
Main Ingredients
- 1 cup Seafood mix
- 1/2 cup Carrots, diced
- 1 clove Garlic, minced
- 1 small Green chili pepper, chopped
- 1 cup Korean spring onions, chopped (Regular scallions can be used as a substitute.)
- 1/2 cup Onion, chopped
- 1 large Egg
- 1/4 cup Soy sauce
- 1 cup All-purpose flour
- 2 tbsp Cornstarch (Helps with crispiness.)
- 1/2 tsp Gochugaru (Korean chili flakes; use cayenne as a substitute if necessary.)
- 2 tbsp Rice flour (Contributes to a crispy texture.)
- 1 tsp Salt
- 1 tbsp Sesame seeds
- 1 tsp Sugar
- 2 tbsp Rice vinegar
- 1 tbsp Sesame oil
- 2 tbsp Vegetable oil (For frying.)
- 1/2 cup Kimchi, chopped
- 1 cup Water (Use cold for better texture.)
Instructions
Preparation
- In a large bowl, combine the all-purpose flour, cornstarch, rice flour, gochugaru, and salt. Whisk to combine.
- In another bowl, mix the egg with water, soy sauce, rice vinegar, sesame oil, and sugar.
- Slowly pour the wet mixture into the dry ingredients, stirring until just combined.
- Stir in the seafood mix, carrots, garlic, green chili, Korean spring onions, onion, sesame seeds, and kimchi.
Cooking
- Heat vegetable oil in a pan over medium heat.
- Pour a ladleful of the batter into the pan and spread it out evenly.
- Cook for 3-4 minutes on each side until golden and crispy.
- Repeat the process with the remaining batter, adding more oil as needed.
- Serve with additional soy sauce for dipping.
Notes
Serve warm, cut into wedges. For dipping sauce, combine soy sauce, rice vinegar, and a pinch of sugar. These pancakes can be stored in an airtight container for up to 2 days and reheated in a skillet for the best texture. They can be frozen; lay flat first and reheat from frozen in a skillet.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack
- Cuisine: Korean