Korean Green Laver Pancake
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Fresh green laver is mixed into a thin batter, and the sea smell rises from the pan while it fries.
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The Cheongyang chili goes in seeds and all, and the finish is sharply hot.
Ingredients
Instructions
- 1
Place 80g of fresh green laver in cold water and rinse two to three times, swirling gently each time to dislodge sand and grit.
Lift out and squeeze firmly with both hands to remove excess moisture.
- 2
Slice 60g of onion thinly along the grain so it softens evenly in the pan.
Cut one green chili into small rounds, keeping the seeds.
- 3
Stir together 120g of Korean pancake mix, 150ml of water, and a quarter teaspoon of salt until smooth.
Fold in the squeezed laver, onion, and chili. Keep the batter thick so the seaweed flavor stays concentrated.
- 4
Heat a wide skillet over medium heat for two minutes.
Add 2 tablespoons of oil and swirl to coat the base. Spoon the batter in and spread into a thin, even layer using the back of a spoon.
- 5
Cook undisturbed two to three minutes until the edges set and the bottom turns golden.
Flip and press lightly with a spatula. Cook the second side two to three minutes until both surfaces are golden and the edges are crisp.
- 6
Move the hot pancake to a board and cut it into bite-size pieces while crisp.
The edges soften quickly, so serve immediately.
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