Crispy Korean Seafood Pancake

Ingredients

• 150 g Shrimp, peeled and deveined (Shell removed, cut in half)
• 150 g Squid (Cut into bite‑size chunks)
• 100 g Mussels, cleaned (Rinse and discard any open shells)
• 3 pieces Fresh small chilies (Cut into chunks)
• 100 g Green onions (scallions) (Minced)
• 250 g All‑purpose wheat flour (Sifted)
• 1 tsp Salt
• 1 tsp Baking powder
• 350 ml Ice‑cold sparkling water (Keeps batter light and airy)
• 0.25 tsp Ground black pepper
• 5 tbsp Vegetable oil (For frying; use a neutral oil)
• 2 tbsp Soy sauce
• 1 tbsp Cider vinegar
• 2 tsp Korean chili powder (gochugaru) (Sweet Korean chili powder)
• 1 tsp Sugar
• 1 serving Green salad (optional) (To serve alongside)

Instructions

1. Prepare the seafood

   Remove the shells from the shrimp, cut each shrimp in half, slice the squid into bite‑size chunks, and rinse the mussels, discarding any that stay open.

   Time: PT5M

2. Chop aromatics

   Cut the three small chilies into chunks and mince the green onions.

   Time: PT3M

3. Make the dipping sauce

   In a small bowl combine 2 tbsp soy sauce, 1 tbsp cider vinegar, 2 tsp Korean chili powder, and 1 tsp sugar. Stir until the sugar dissolves.

   Time: PT2M

4. Mix dry ingredients

   In a large mixing bowl whisk together 250 g wheat flour, 1 tsp salt, and 1 tsp baking powder until evenly distributed.

   Time: PT2M

5. Add sparkling water

   Gradually pour 350 ml ice‑cold sparkling water into the dry mixture while whisking, until a smooth, slightly thin batter forms.

   Time: PT3M

6. Incorporate seafood and aromatics

   Fold the prepared shrimp, squid, mussels, chopped chilies, minced green onions, and ¼ tsp ground black pepper into the batter until just combined.

   Time: PT2M

7. Preheat the pan

   Place the skillet over medium heat and add 3 tbsp vegetable oil. Heat until the oil shimmers but does not smoke.

   Time: PT2M

   Temperature: Medium heat

8. Cook first side

   Pour two ladles of batter into the hot pan, spreading gently with the ladle to form a round pancake about 1 cm thick. Cook for 5 minutes until the edges turn golden and the surface looks set.

   Time: PT5M

   Temperature: Medium heat

9. Flip and add oil

   Carefully flip the pancake using a spatula, add the remaining 2 tbsp oil around the edges, and cook the second side for another 5 minutes.

   Time: PT5M

   Temperature: Medium heat

10. Crisp the edges

    For extra crispness, let each side cook an additional 1 minute (total 12 minutes cooking).

    Time: PT2M

    Temperature: Medium heat

11. Serve

    Slide the pancake onto a serving plate, cut into wedges, and serve immediately with the prepared dipping sauce and a side of green salad.

    Time: PT2M

Nutrition Facts

Calories

680

Protein

30g

Carbohydrates

60g

Fat

23g

Fiber

2g

Ingredient Substitutions

• Instead of Shrimp, peeled and deveined: diced chicken, tofu
• Instead of Squid: firm white fish, cooked calamari
• Instead of Mussels, cleaned: clams, canned seafood
• Instead of Fresh small chilies: jalapeño, red pepper flakes
• Instead of Green onions (scallions): chives, shallots
• Instead of All‑purpose wheat flour: rice flour (gluten‑free), cake flour
• Instead of Ice‑cold sparkling water: still cold water, club soda
• Instead of Vegetable oil: canola oil, sunflower oil
• Instead of Soy sauce: tamari
• Instead of Cider vinegar: apple cider vinegar
• Instead of Korean chili powder (gochugaru): paprika, red pepper flakes
• Instead of Sugar: honey, maple syrup
• Instead of Green salad (optional): mixed greens

Equipment Needed

• Cutting board
• Chef's knife
• Mixing bowl
• Whisk or spoon
• Measuring spoons
• Measuring cup (ml)
• Ladle (or large spoon)
• Non‑stick skillet or frying pan (10‑12 inch)
• Spatula (flat)
• Small bowl for sauce

Critical Steps — Do Not Skip

• Ensuring the batter is smooth but not over‑mixed
• Using ice‑cold sparkling water to keep the batter light
• Heating the oil to the right temperature before pouring batter
• Flipping the pancake without breaking it

Chef Tips from the Video

• For extra flavor, add a handful of chopped kimchi to the batter.
• Serve with a squeeze of fresh lemon juice for brightness.

Troubleshooting

Storage

Refrigerator: Store leftover pancake in an airtight container for up to 2 days; re‑heat in a skillet to restore crispness.

Freezer: Can freeze cooked pancakes for up to 1 month; thaw and re‑heat in a hot pan.

Room temperature: Do not store at room temperature for more than 2 hours due to seafood.

Make-Ahead Tips

• The batter can be prepared up to 30 minutes ahead; keep it chilled and give it a quick stir before cooking.
• Dipping sauce keeps well refrigerated for 2 days.