Korean Seafood Pancakes Recipe

Name: Korean Seafood Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup cornstarch; 1/2 teaspoon salt; 1 large egg; 1 3/4 cups water; 1/4 cup vegetable oil; 4 large scallions, halved crosswise and cut into very thin strips; 1 large red bell pepper, cut into thin strips; 1 large jalapeno--halved, seeded and thinly sliced; 1/2 pound medium shrimp--shelled, deveined and halved lengthwise; 1/2 pound cleaned squid, bodies cut into 1/2-inch rings, large tentacles cut in half; Soy Dipping Sauce

Servings: persons

1 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon salt
1 large egg
1 3/4 cups water
1/4 cup vegetable oil
4 large scallions, halved crosswise and cut into very thin strips
1 large red bell pepper, cut into thin strips
1 large jalapeno--halved, seeded and thinly sliced
1/2 pound medium shrimp--shelled, deveined and halved lengthwise
1/2 pound cleaned squid, bodies cut into 1/2-inch rings, large tentacles cut in half
Soy Dipping Sauce

1
In a large bowl, sift together the flour, cornstarch and salt. Whisk the egg with the water, then whisk into the flour mixture until smooth.
2
In an 8-inch nonstick skillet, heat 1 tablespoon of the oil until shimmering. Add one quarter each of the scallions, red pepper and jalapeno and cook over high heat until barely softened, about 1 minute. Add one quarter each of the shrimp and squid, scattering them evenly in the pan. Pour in 1/3 cup of the batter, tilting the pan to spread it. Cook over high heat until the bottom is crisp and browned, about 3 minutes. Using a spatula, carefully flip the pancake and cook on the other side until set, about 20 seconds. Slide the pancake onto a plate and make 3 more pancakes with the remaining ingredients. Cut them into quarters, or serve whole, with Soy Dipping Sauce.

402

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 cup all-purpose flour, 1/2 cup cornstarch, 1/2 teaspoon salt, 1 large egg, 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.

That's it — enjoy your meal!

Korean Seafood Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions