Korean Seafood Pancakes Recipe

Name: Korean Seafood Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup all-purpose flour; 1/4 cup rice flour; 1 large egg, beaten; 3/4 cup plus 2 tablespoons seltzer or sparkling water; 1/2 teaspoon toasted sesame oil; Salt; 1/2 cup kimchi, drained, pressed dry and chopped; 4 ounces medium shrimp, shelled, deveined and split horizontally; 4 ounces baby squid, bodies cut into 1/4-inch rings, tentacles halved; 4 large scallions, thinly sliced; Vegetable oil, for frying; 1/4 cup soy sauce; 1/4 cup unseasoned rice vinegar

Servings: persons

3/4 cup all-purpose flour
1/4 cup rice flour
1 large egg, beaten
3/4 cup plus 2 tablespoons seltzer or sparkling water
1/2 teaspoon toasted sesame oil
Salt
1/2 cup kimchi, drained, pressed dry and chopped
4 ounces medium shrimp, shelled, deveined and split horizontally
4 ounces baby squid, bodies cut into 1/4-inch rings, tentacles halved
4 large scallions, thinly sliced
Vegetable oil, for frying
1/4 cup soy sauce
1/4 cup unseasoned rice vinegar

1
In a large bowl, whisk the all-purpose flour and the rice flour with the egg, seltzer, toasted sesame oil and 3/4 teaspoon of salt. Add the kimchi, shrimp, squid and scallions to the batter.
2
In 2 medium nonstick skillets, heat 1/4 inch of vegetable oil. Spoon 2 mounds of the batter into each skillet and gently spread them into 4- to 5-inch rounds; be sure to evenly distribute the seafood in the pancakes. Cook over moderately high heat until the pancakes are golden and crisp on the bottom, 4 to 5 minutes. Carefully flip and cook over moderate heat until the pancakes are golden and crisp and the batter is cooked through, about 3 minutes longer. Using a slotted spatula, transfer the pancakes to a paper towel-lined plate to drain.
3
In a small bowl, combine the soy sauce and rice vinegar. Cut the seafood pancakes into wedges and serve them with the dipping sauce.

189

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup all-purpose flour, 1/4 cup rice flour, 1 large egg, beaten, 3/4 cup plus 2 tablespoons seltzer or sparkling water, and more.

Yes, Korean Seafood Pancakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Korean Seafood Pancakes

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