Korean Savory Pancakes with Seafood

Name: Korean Savory Pancakes with Seafood
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 cups flour (sifted); 1 1/2 cups water; 2 whole eggs (beaten); 1 cup mixed seafood (chopped); 1 cup green onions (thinly sliced); 1 teaspoon salt; 1/2 teaspoon black pepper (freshly ground); 1/4 cup soy sauce; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 1 teaspoon sugar; 1 tablespoon green onions (finely chopped); 1 teaspoon sesame seeds (toasted)

StandardAsianLunchQuickEasyFamily-Friendly

⏱️ 20m PREP

🔥 15m COOK

👥 4 SERVINGS

⚡ 250 CAL/SERV

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Overview

Crispy and flavorful Korean savory pancakes packed with a delightful mix of seafood, perfect for a quick meal or appetizer.

Macronutrients per serving

grams

Protein

12.0g 22%

Fat

8.0g 15%

Carbs

35.0g 64%

Rich in nutrients

☀️ Vitamin C

25% DV

Supports immune function

🔺 Iron

15% DV

Essential for blood production

💧 Omega-3

10% DV

Supports heart health

🔺 Calcium

8% DV

Important for bone health

☀️ Vitamin A

10% DV

Supports vision health

Ingredients

Main Ingredients

2 cups flour sifted
1 1/2 cups water
2 whole eggs beaten
1 cup mixed seafood chopped
1 cup green onions thinly sliced
1 teaspoon salt
1/2 teaspoon black pepper freshly ground

Dipping Sauce

1/4 cup soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon sugar
1 tablespoon green onions finely chopped
1 teaspoon sesame seeds toasted

Instructions

1 In a large bowl, whisk together the sifted flour, water, and beaten eggs until smooth.
2 Add the chopped mixed seafood, thinly sliced green onions, salt, and freshly ground black pepper to the batter and mix well.
3 Heat a non-stick skillet over medium-high heat and add a little oil to coat the bottom.
4 Pour a ladleful of the batter into the skillet, spreading it out evenly to form a pancake.
5 Cook the pancake for about 3-4 minutes on each side, or until golden brown and crispy.
6 Remove the pancake from the skillet and place it on a paper towel to absorb any excess oil. Repeat with the remaining batter.
7 For the dipping sauce, combine soy sauce, rice vinegar, sesame oil, sugar, chopped green onions, and toasted sesame seeds in a small bowl. Mix well.
8 Serve the pancakes hot with the dipping sauce on the side.