Korean Chive Seafood Pancake

Name: Korean Chive Seafood Pancake
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Yield: 3 servings
Cuisine: Korean
Ingredients: garlic chives 160 g; squid 120 g; peeled shrimp 120 g; pancake mix 150 g; water 180 ml; salt 0.5 tsp; cooking oil 2 tbsp

Wet seafood loosens the batter, so press 120 g squid and 120 g peeled shrimp dry and pour the 180 ml water into the pancake mix gradually, holding a little back if the seafood still feels wet. Flatten the batter to about 0.5 cm in an oiled pan over medium heat, cook 3 to 4 minutes undisturbed, flip once, and cook 2 to 3 minutes more. Serve when no wet batter remains, the squid is opaque, and the shrimp is pink and cooked through.

Quick answer

Total time: 34 min
Level: Easy
Servings: 3 servings
Ingredients: 7

About this dish

Squid chews dense and shrimp snaps springy, so each piece of this pancake bites a little differently depending on what it holds.

The seafood gives off water as it cooks, which is why a little of the batter water is held back from the start.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Cut 160g garlic chives into even 5cm lengths.

Press 120g squid and 120g peeled shrimp dry with paper towels, then trim them into bite-size pieces so they cook quickly and do not loosen the batter.
2

Put 150g pancake mix and 0.5 teaspoon salt in a bowl.

Pour in the 180ml water gradually while stirring, and hold back a little if the seafood still feels wet, keeping the batter thicker than a plain pancake batter.
3

Mix only until the dry lumps disappear, then add the chives, squid, and shrimp.

Fold with a spatula by lifting from the bottom, coating the ingredients lightly without crushing the chives or overworking the batter.
4

Preheat a pan over medium heat and spread 2 tablespoons cooking oil across the surface.

Pour in the batter, flatten it to about 0.5cm thick, and even out the edges so the center and rim cook at the same pace.
5

Cook undisturbed for 3 to 4 minutes.

When bubbles appear around the edges and the underside turns golden and firm, slide the spatula well underneath and flip in one clean motion to keep the pancake intact.
6

Cook the second side over medium heat for 2 to 3 more minutes.

Remove and serve when no wet batter remains, the squid is opaque, and the shrimp is pink and cooked through.