Contains: Shellfish, gluten, wheat, legumes, soy, added sugar. Is: Korean, savory.
The soy and added sugar is part of the dipping sauce. You can always substitute the soy with coconut aminos. Or, if you already have your favorite dipping sauce… hey!
The Korean seafood pancake recipe is adapted from Korean Seafood Pancake – My Eclectic Bites. The Asian dipping sauce comes from Easy Scallion Pancakes with Soy Dipping Sauce | Just a Taste,
This recipe is part of Asian Cooking Month here at Goats and Greens. Where all recipes posted this month will be east Asian or southeast Asian in theme, in honor of the upcoming Lunar New Year’s on the 12th.
For the above: Pre- and post- flip of one of the pancakes. (You may note that I was chicken and cut the pancake in two prior to flipping this first of my pancakes…_(you can see the gap…)
I will note these taste extremely close to the Korean pancakes I used to pick up from the Korean supermarket, H-Mart, down in White Plains, NY, Unfortunately, the store is two states away from me during an era where we are not being encouraged to cross state lines. But I am glad now to have this workable recipe!
Prep Time: 15 minutes.
Cook Time: 15 minute’s.
Rest Time: Not essential.
Serves: 2 as written.
Leftovers: See both parts of this recipe, below.
Korean Seafood Pancakes with Asian Dipping Sauce
I made a half recipe, as noted below – just double up the numbers for the full.
- Half a bunch of green onion (4~5 small scallions, or 3~4 medium size scallions)
- 1/2 medium carrot, cut thin, or grated (I didn’t use, as I don’t particularly care for carrots). I subbed with thin-sliced bits of red bell pepper, and a handful of mung bean sprouts, up to about 3 ounces / 85 grams total vegetables.
- 1/8 large onion, thinly sliced
- 1 egg, beaten, use approximately half. (Instead, I went with one small egg… it was fine. Don’t worry about too much egg.)
- 1/2 cup / 120 mL sliced scallops (you can use a frozen seafood mix)
- 1/4 cup/ 60 mL all purpose flour
- 1/2 teaspoon Kosher or coarse sea salt
- 1/4 cup / 60 mL water
- 2 tablespoon cooking oil. I’d use avocado or grapeseed oil.
Cut the green onion into 2 inch (5 cm) long segments. I sliced the thicker white sections into half, longitudinally. (At the last moment, I decided to cut the above scallions into 1 inch (2.5 cm) lengths, as I felt this would mix better.
In a large bowl, add the egg, flour, salt, and water. Mix them by hand until all large flour lumps are gone.
Add the veggies and seafood.
Over medium heat, add 2 tablespoons of oil to a skillet. allow to heat, and add half of the batter, spreading it evenly, and flattening it. (If you are making a full recipe, ie double my ingredient list, add 1/3rd the batter instead – you will be making three slightly smaller pancakes instead of these two slightly larger ones.)
After about two minutes, the edge of the pancake will brown and crisp. Carefully flip with a spatula, and cook an additional 2-3 minutes.
Remove the cooked pancake to a plate.
Add a couple teaspoons more of the oil, and repeat the batter cooking steps, until you’ve finished making all the pancakes.
You can garnish with a little raw scallion, and a touch of a veggie with contrasting color, such as the red pepper.
Leftovers refrigerate fine. Just re-heat, preferably in a skillet and flip. A quick visit to a toaster oven also works.
Asian Dipping Sauce
This recipe will provide more than you need, but it saves well in the fridge for at least a week.
- 1/3 cup low sodium, gluten free soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon brown sugar
- 1 tablespoon sliced scallions
- 1/2 teaspoon crushed red pepper flakes – use less or none, as desired. I used Korean red pepper flakes.
Add everything to a small bowl, and stir. You may want to wait ten minutes for the sugar to dissolve. I would prepare this before making the pancakes.
You can spoon a little over your pancake, or dip bites of it into this sauce.
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