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