Korean Seafood Pancake

Ingredients

• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 cup (240ml) cold water 1 cup (240ml) cold water
• 2 large eggs 2 large eggs
• 1 teaspoon soy sauce 1 teaspoon soy sauce
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 cup (150g) mixed seafood (shrimp, squid, clams) 1 cup (150g) mixed seafood (shrimp, squid, clams)
• 1 cup (100g) sliced green onions 1 cup (100g) sliced green onions
• 1/2 cup (50g) sliced carrots 1/2 cup (50g) sliced carrots
• 1/2 cup (50g) sliced zucchini 1/2 cup (50g) sliced zucchini
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1.5g
• Carbohydrates (total, sugars): 32g, 2g
• Protein: 12g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, cold water, eggs, soy sauce, salt, and black pepper until smooth.
2. 2.
   Add the mixed seafood, green onions, carrots, and zucchini to the batter. Mix well to ensure all ingredients are evenly coated.
3. 3.
   Heat a non-stick skillet or frying pan over medium heat and add enough vegetable oil to coat the bottom.
4. 4.
   Pour a ladleful of the batter onto the skillet and spread it evenly to form a round pancake.
5. 5.
   Cook the pancake for 3-4 minutes on each side, or until golden brown and crispy.
6. 6.
   Repeat the process with the remaining batter and ingredients, adding more oil as needed.
7. 7.
   Once cooked, transfer the pancakes to a serving plate and cut into wedges.
8. 8.
   Serve hot with a dipping sauce made from soy sauce, vinegar, and sesame oil.

Treat your ingredients with care...

• Seafood — Ensure the seafood is fresh and properly cleaned before adding it to the batter.
• Green onions — Slice the green onions thinly to ensure even distribution throughout the pancake.
• Batter — Make sure the batter is smooth and free of lumps for a perfect texture.

Tips & Tricks

• For extra crispiness, use a combination of vegetable oil and sesame oil for frying.
• Experiment with different seafood combinations to find your favorite flavor profile.
• Serve the pancake with a side of kimchi for an authentic Korean experience.
• Adjust the amount of salt and pepper according to your taste preferences.
• Cut the pancake into smaller pieces for easy sharing and serving.

Serving advice

Serve the Korean Seafood Pancake hot, straight from the pan, to enjoy its crispy texture. Cut it into wedges and serve with the dipping sauce on the side.

Presentation advice

Present the Korean Seafood Pancake on a large platter, garnished with additional sliced green onions and a sprinkle of sesame seeds. The golden brown color of the pancake will be visually appealing and inviting.