Seafood and green onion pancakes are perfect for seafood lovers like myself. This is one of the most popular foods for festivals in Korea. The awesome taste comes from the different kinds of seafood and green onions, which are fried into a nicely golden-brown crispy pancake. Some people pour the egg on top of the pancake before frying it, but I prefer my egg in the batter. If you increase the salt a little more, you might not need dipping sauce. However, we usually use soy dipping sauce. Try this delicious food someday. 🙂
Yield: 1 Pancake
Short Korean Lesson
- DaeNaMu (대나무) = Bamboo Tree
- EeulGgot (들꽃) = Wild Flower
- 20 Green Onions (2 Cups)
- ½ Cup Squid
- ⅓ Cup Medium Sized Shrimp
- ⅓ Cup Mussels, Shelled
- ⅓ Cup Raw Oysters
- 1 Green Hot Pepper (Optional)
- ½ Tbsp Flour
- Some Cooking Oil for Frying
- ½ Cup Water
- ¼ Cup Flour
- ¼ Cup Frying Mix
- ⅛ Generous tsp Salt
- 1 Egg
Dipping Sauce Ingredients
Chop about 20 green onions into 2-inch lengths. If the white parts of green onions are too thick, then cut them in half. You will get about 2 cups. Slice 1 green hot pepper thinly. If you cannot eat spicy food, you can skip the hot pepper.
Obtain ½ cup worth of squid, ⅓ cup worth of medium sized shrimp, ⅓ cup worth of mussels, ⅓ cup worth of raw oysters. Cut the squid into bite sized pieces. Remove the skin and shell from the shrimp and mussels. Rinse all of the seafood once. You can substitute other seafood such as clams or scollops. Whatever you pick, just obtain about 1½ cup worth of seafood in total.
Mix all of the ingredients for the batter in a mixing bowl: ½ cup water, ¼ cup flour, ¼ cup frying mix, ⅛ generous tsp salt, and 1 egg. If you do not have Korean frying mix, you can just use normal flour instead.
Add the seafood and hot pepper into the batter. Mix everything together gently.
Sprinkle about ½ Tbsp of flour into the chopped green onions and mix gently. The flour will help the batter stick to the green onions better.
Evenly place the green onions in a heated and generously oiled (about 2 Tbsp) pan.
Pour the seafood mixture on top of the green onions. Spread the batter evenly with a spoon or a fork.
Cover the pancake and cook for about 15 to 20 minutes on medium, or until the surface of the pancake has almost cooked. Since the batter is thick, and has a lot of seafood, it is important to cook the pancake for a long time at a lower temperature.
When the pancake has almost finished cooking, flip it. I used a flat plate to make it easy to flip. Cover the top of the pancake with a plate, hold the surface of the plate with your hand, and then turn the pan over with your other hand. Be careful not to burn yourself.
Before putting the flipped pancake back into the pan, clean the pan and add some more oil (about 1 Tbsp). A clean and oiled surface will help prevent the pancake from sticking. Then shake the pancake occasionally to make sure that pancake does not stick. Fry for another 5 minutes on medium.
Combine 2 Tbsp of soy sauce, 2 tsp of water, and ¾ tsp of vinegar to make dipping sauce.
Prepare a serving plate. Use the same method to flip the pancake and serve. Wow, while I am working on editing this post, I am starting to crave this yummy seafood pancake. 😉 I need to make it again soon. Enjoy. 😉