Spicy Korean Seafood Pancake
Introduction
I first stumbled on this Spicy Korean Seafood Pancake on a rainy evening when a friend from Seoul invited me over for dinner. The sizzling sound as the batter hit the hot pan, the steam carrying briny seafood aroma, and the first crackling bite hooked me instantly.
I made my own version at home, tweaking the spice and batter until I found a crispy, tender balance that became a family favorite.
This pancake is meaningful to me because it turns simple ingredients into something celebratory a communal dish that’s crunchy at the edges and soft inside, fragrant with scallions and a spicy kick. I often serve it alongside lighter bites like Cottage Cheese Cauliflower Tots for a fun, contrast-rich meal.
What Makes This Recipe Special
This Spicy Korean Seafood Pancake is quick to make, crowd-pleasing, and full of umami. It’s:
- Crispy at the edges and tender in the center.
- Packed with fresh seafood for authentic flavor.
- Easily adjusted for heat and texture so it’s family-approved.
What You’ll Need
For the Pancake Batter
- 1 cup all-purpose flour for crispness; substitute 3/4 cup rice flour + 1/4 cup cornstarch for gluten-free.
- 1/2 cup cold water + 1/2 cup ice-cold sparkling water keeps batter light and airy.
- 1 large egg binds and adds richness.
- 1/2 tsp salt.
For the Seafood & Veggies
- 8 oz mixed seafood (shrimp, squid rings, mussels) roughly chopped.
- 1 cup scallions, cut into 2-inch pieces freshness and onion aroma.
- 1/2 cup thinly sliced carrot color and sweetness.
- 1/2 cup thinly sliced onion texture.
- 1 small chili pepper, thinly sliced (optional) extra heat.
For the Spicy Dipping Sauce
- 2 tbsp soy sauce.
- 1 tbsp rice vinegar.
- 1 tsp gochugaru (Korean red pepper flakes) or 1 tsp gochujang thinned with a little water for more depth.
- 1 tsp toasted sesame oil.
- 1 tsp sugar.
- 1 tsp toasted sesame seeds (optional).
Notes on quality and substitutions:
- Use the freshest seafood you can get; frozen works fine if thawed and patted dry.
- For a vegetarian version, swap seafood for thinly sliced mushrooms and zucchini and add a bit more seaweed for umami.
How to make Spicy Korean Seafood Pancake: A Crispy Must-Try Delight
Step 1 — Prep (10 minutes)
- Pat seafood dry with paper towels so the batter does not become watery.
- Mix scallions, carrot, and onion in a bowl. Thinly slice chili if using.
Step 2 — Make the batter (3 minutes)
- Whisk flour, salt, and egg in a bowl.
- Gradually add cold water and sparkling water until smooth. Batter should be slightly loose but coat a spoon not too thick.
Step 3 — Combine (2 minutes)
- Fold seafood and vegetables into the batter until evenly coated. The mixture should be wet but not soupy.
Step 4 — Heat the pan (2 minutes)
- Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbsp vegetable oil and heat until shimmering. You want a hot surface so the pancake sizzles on contact.
Step 5 — Cook the pancake (4–6 minutes per side)
- Pour half the mixture into the pan and spread to a 8–9 inch circle about 1/4 inch thick.
- Cook without moving for 4–6 minutes until the edges are golden brown and the surface looks set with small holes from the batter. The bottom should be deeply golden and crisp.
- Flip carefully (use a spatula and, if needed, slide onto a plate then invert back into pan) and cook an additional 3–5 minutes until cooked through and crisp.
- Repeat with remaining batter. Keep finished pancakes warm on a rack in a low 200°F (95°C) oven if cooking in batches.
Step 6 — Make the dipping sauce (2 minutes)
- Whisk all sauce ingredients together. Taste and adjust heat or acidity.
Step 7 — Serve (immediately)
- Cut pancake into wedges. Serve hot so edges stay crisp and the center remains tender.
Visual cues:
- Batter should sizzle on the pan and form small bubbles.
- Edges will be crisp and deep golden; interior will be set, not wet.
Tips & Recipe Variations
- Use very cold water (or sparkling water) in the batter for a lighter texture.
- Pat seafood dry to avoid a soggy pancake.
- Cook on medium-high so you get a crisp exterior and fully cooked interior.
- For extra crispiness, add 1–2 tbsp cornstarch to the batter.
- Vegetarian option: swap seafood for mixed mushrooms, shredded zucchini, and a pinch of kelp powder for umami.
- Gluten-free: use a mix of rice flour and tapioca or cornstarch.
- Make-ahead & storage: cool fully, then refrigerate in an airtight container for up to 2 days. Reheat in a skillet at medium heat for 3–4 minutes per side to restore crispness.
- Freezing: flash-freeze individual wedges, then store in a freezer bag up to 1 month. Reheat from frozen in a skillet or oven.
How to Serve
- Serve with the spicy dipping sauce and lemon wedges.
- Pair with cold makgeolli or a crisp lager to balance the spice.
- Presentation tip: stack two small pancakes on a wooden board, garnish with extra scallions and sesame seeds.
- Serving size: one 8–9 inch pancake serves 2–3 as a starter or 1–2 as a main with sides.
Frequently Asked Questions
Q: Can I make this recipe ahead of time?
A: Yes you can prep the batter and chopped ingredients a few hours ahead; pan-fry right before serving for best crispness.
Q: Can I freeze leftovers?
A: Yes flash-freeze wedges, then reheat in a skillet or oven for best texture. Avoid microwave if you want crisp edges.
Q: What can I use instead of seafood?
A: Use mushrooms, zucchini, shredded cabbage, or tofu strips for a vegetarian version.
Q: How do I prevent the pancake from becoming watery?
A: Pat seafood dry, avoid adding too much liquid in the batter, and cook on a sufficiently hot pan.
Q: Can I make this dairy-free?
A: Yes the recipe is naturally dairy-free.
Conclusion
This Spicy Korean Seafood Pancake brings together crispy textures, briny seafood, and a spicy-sour dipping sauce that turns a simple dinner into something memorable. I hope you try this recipe soon and make it your own tweak the spice, swap in seasonal vegetables, and enjoy the communal spirit it brings to the table. For inspiration from an authentic Korean seafood spot, check out Ariari: A Must-Try Korean Seafood Restaurant in NYC.
Review
“I made this for friends and we couldn’t stop eating it. Crispy edges, soft center, and the sauce tied everything together. Five stars!”
Spicy Korean Seafood Pancake
Ingredients
Method
- Pat seafood dry with paper towels to avoid watery batter.
- Mix scallions, carrot, and onion in a bowl.
- Thinly slice chili if using.
- Whisk flour, salt, and egg in a bowl.
- Gradually add cold water and sparkling water until smooth. Batter should be slightly loose but coat a spoon not too thick.
- Fold seafood and vegetables into the batter until evenly coated. The mixture should be wet but not soupy.
- Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbsp vegetable oil and heat until shimmering.
- Pour half the mixture into the pan and spread to an 8–9 inch circle about 1/4 inch thick.
- Cook without moving for 4–6 minutes until the edges are golden brown and the surface looks set with small holes.
- Flip carefully and cook an additional 3–5 minutes until cooked through and crisp.
- Repeat with remaining batter, keeping finished pancakes warm in a low 200°F (95°C) oven if cooking in batches.
- Whisk all sauce ingredients together. Taste and adjust heat or acidity.
- Cut pancake into wedges. Serve hot so edges stay crisp and the center remains tender.
Notes
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