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Spicy Korean Seafood Pancake

A crispy, tender seafood pancake packed with umami flavors, served with a spicy dipping sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 servings
Course: Appetizer, Main Dish
Cuisine: Korean
Calories: 300
Ingredients Method Notes

Ingredients
  

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 Keeps batter light and airy.
  • 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.
  • 1/2 cup thinly sliced carrot For color and sweetness.
  • 1/2 cup thinly sliced onion For texture.
  • 1 small chili pepper Thinly sliced (optional) for extra heat.
For the Spicy Dipping Sauce
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp gochugaru (Korean red pepper flakes) or gochujang thinned with a little water For more depth.
  • 1 tsp toasted sesame oil
  • 1 tsp sugar
  • 1 tsp toasted sesame seeds Optional.

Method
 

Preparation
  1. Pat seafood dry with paper towels to avoid watery batter.
  2. Mix scallions, carrot, and onion in a bowl.
  3. Thinly slice chili if using.
Make the Batter
  1. Whisk flour, salt, and egg in a bowl.
  2. Gradually add cold water and sparkling water until smooth. Batter should be slightly loose but coat a spoon not too thick.
Combine
  1. Fold seafood and vegetables into the batter until evenly coated. The mixture should be wet but not soupy.
Cook the Pancake
  1. Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbsp vegetable oil and heat until shimmering.
  2. Pour half the mixture into the pan and spread to an 8–9 inch circle about 1/4 inch thick.
  3. Cook without moving for 4–6 minutes until the edges are golden brown and the surface looks set with small holes.
  4. Flip carefully and cook an additional 3–5 minutes until cooked through and crisp.
  5. Repeat with remaining batter, keeping finished pancakes warm in a low 200°F (95°C) oven if cooking in batches.
Make the Dipping Sauce
  1. Whisk all sauce ingredients together. Taste and adjust heat or acidity.
Serve
  1. Cut pancake into wedges. Serve hot so edges stay crisp and the center remains tender.

Notes

Use very cold water (or sparkling water) for lighter texture. Cool fully before refrigerating for up to 2 days, or freeze individual wedges for up to 1 month.