Korean Seafood and spring onion Pancakes

by | May 8, 2021 | Recipes | 0 comments

Delicious yet simple pancakes with seafood and spring onion pieces, with a little bit of spice

This is a great, simple dish- either for a quick meal, for a picnic or lunch box. Doesn’t take too long to put together and tastes great! Suitable for vegetarians too.

aubergine korean

Servings

4

Prep time:

5min

Cook time:

30min

Difficulty:

Easy
Ingredients
  • A mix of Seafood – 6 crab sticks, 1 scallop, 3 cuttlefish, 2 arctic surf clams
  • 6 spring onions
  • 186g plain flour
  • 1/2 an onion
  • 350ml of water
  • 4tbsp vegetable oil
  • 1.5tbsp fish sauce
  • 1/2 tbsp gochugaru

This recipe makes four pancakes if using an 8-inch pan but the number you make depends on the size of the pan used. We made these for a picnic, alongside some Korean Chive Pancakes and everyone really enjoyed them! Completely vegetarian (feel free to switch the fish sauce for salt if preferred). 

In our recipe, we use a mix of seafood- basically what we had to hand. However, you can change the seafood ingredients- perhaps to squid, shrimp, prawns- it is up to you! In total you need about 80 gram of seafood. We also added in some gochugaru to just add a bit of spice and to vary the taste a bit from the Korean Chive Pancakes. Feel free to use more/less gochugaru depending on your spice tolerance and preferences!

Step by Step Instructions

Step 1

First, chop the spring onions into inch-long pieces, and then chop the onion.

Korean seafood and spring onion pancakes- spring onions
Step 2

 Chop the seafood that you are using.

Korean seafood and spring onion pancakes- seafood prep
Step 3

In a bowl, mix the flour with the water to create a batter, then add the fish sauce and mix well. Add the chopped spring onions, onion, seafood and the gochugaru to the batter and mix well.

Korean seafood and spring onion pancakes- batter
 Step 4

Heat some of the oil in a pan, making sure the whole pan is covered. Once the oil is hot, pour in around a quarter of the batter, and spread it out to make sure it is of equal thickness, and cook on medium-high heat for around 4 minutes until the bottom becomes slightly golden. Make sure the pancake does not burn but crisps up a bit.

Korean seafood and spring onion pancakes- cooking
Step 5

Flip the pancake, then cook on the other side for a further 4 minutes or so, until slightly golden. You may need to add a bit more oil when cooking on the second side.

Korean seafood and spring onion pancakes- cooking
Step 6

Repeat the same process with the rest of the batter- but prior to pouring the batter in, make sure you add vegetable oil again. 

Step 7

You can either serve the pancakes straight away, or if using for a picnic, let these pancakes cool on a wire rack for around 10 minutes, then cut into pieces prior to serving. Enjoy!

Korean seafood and spring onion pancakes

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