Seafood Korean Pancake Recipe

Prepare seafood

If using frozen seafood, thaw completely and pat dry with paper towels. Cut larger scallops in half and slice squid into 1/2-inch rings or strips. If using shrimp, leave tails off. Pat all seafood dry to avoid excess moisture in the batter.

Slice vegetables

Thinly slice the green onions, julienne or shred the carrot and zucchini. Mince the garlic. This ensures even cooking and easy mixing into the batter.

Make dipping sauce

In a small bowl combine soy sauce, rice vinegar, water, sugar (or honey), gochugaru, minced garlic, sliced green onion, and toasted sesame oil. Stir until sugar dissolves. Taste and adjust: add more vinegar for tang, more sugar for sweetness, or more gochugaru for heat. Set aside.

In a medium bowl whisk together the all-purpose flour, rice flour (or cornstarch), salt, and black pepper. This combination gives a slightly crisper texture than flour alone.

Make a well in the dry mix and add the cold water and the egg. Whisk gently until mostly smooth; a few small lumps are fine. The batter should be fairly thin — similar to heavy cream. If it seems too thick, add up to 2 tablespoons more water.

Fold in the prepared vegetables (green onions, carrot, zucchini) and minced garlic until evenly distributed.

Gently fold in the seafood so pieces are coated but not broken up. Reserve a few small pieces of seafood to place on top while frying for visual appeal.

Heat a nonstick or well-seasoned cast-iron skillet over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat the pan.

Pour about half of the batter into the pan and spread gently with the back of a spatula to form a circle roughly 8 inches (20 cm) across and about 1/4 inch thick. Arrange the reserved seafood pieces on top, pressing lightly so they contact the batter.

Cook until the bottom is golden brown and crisp, 3–4 minutes. Reduce heat to medium if the pancake is browning too quickly.

Flip the pancake: add another 1 tablespoon oil around the edge of the pancake, then carefully slide a spatula under and invert (or flip in two parts). Cook the other side until golden and the seafood is cooked through, about 3 more minutes. If using thicker seafood (scallops), cover the pan for 30–60 seconds to help cook through without burning the exterior.

Transfer the cooked pancake to a cutting board and let rest 1 minute. Repeat with remaining batter, adding oil as needed. For crisper pancakes, cook a few extra minutes on each side at slightly lower heat.

Drizzle each pancake lightly with the 1/2 teaspoon sesame oil and sprinkle with toasted sesame seeds if using. Cut into wedges and serve hot with dipping sauce.