Korean Seafood Pancake


  1. 1 cup assorted seafood (squid, shrimp, clams & etc) cut into bite size
  2. 1 ts sesame oil
  3. 1 bunch scallions cut in half
  4. 1 egg lighly beaten
  5. 3/4 cup all purpose flour
  6. 1/4 cup rice flour
  7. 1/2 ts salt
  8. 1 ts minced garlic
  9. 1/2 ts minced ginger


  1. Prepare the seafood and scallions. Drain any excess water (wet ingredients will make the pancake soggy)

  2. Mix the all purpose flour, rice flour & salt in a large bowl. Add icy cold water and beaten egg into the mixture. Adjust the water until the batter is slightly thick but still runny.

  3. Add the seafood, minced garlic,minced ginger & scallions to the batter. Mix well

  4. Heat 2-3 tbs of oil on a non stick pan. Ladle 1/2 of the mixture on to the pan and spread evenly into a thin round shape.

  5. Cook over medium high heat until golden brown on the bottom. Carefully flip and cook until golden brown

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