Korean Style Seafood Pancakes

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Korean Style Seafood Pancakes

(Photo Attributed to Author: by 南宮博士)

Korean Style Seafood Pancakes Recipe-

  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1-3/4 cups water
  • 1/4 cup vegetable oil
  • 1 tbsp. mirin
  • 4 large green onions, halved crosswise and cut into very thin strips
  • 1 large red bell pepper, cored, de-seeded, and sliced into thin strips and chopped into small pieces
  • 1 large jalapeño pepper, seeds left in, and finely chopped
  • 1/2 pound prawns (shrimp), shelled, deveined, and chopped into small chunks
  • 1/2 pound medium to large scallops, chopped into small chunks

Note: You can use just about any kind of seafood you like: squid, octopus, clams, oysters, etc. This is just a favorite combination of The Old Silly’s, but there is no “rule” about which seafoods to use. Just make sure the proportions are correct.

  1. Sift together the cornstarch, salt, mirin, and flour together into a large bowl. Whisk one of the eggs with the water, then stir and blend the egg-water into the flour mixture until very smooth.
  2. Using an 8-inch nonstick skillet, heat 1 tablespoon of the oil over medium high heat.
  3. Sauté your seafood until about halfway done, remove from the pan and set aside.
  4. Add in a little more oil, then sauté all the other ingredients, again, until about half way cooked.
  5. Now mix all your half-cooked ingredients into the pancake batter, and stir them well, until all the ingredients are well coated and incorporated into the batter.
  6. Turn the pan’s heat up to high, and pour your pancake mix into it, evenly, so the pancake is level and well distributed across the pan’s bottom. Keep heat high until the bottom starts turning brown, then reduce heat to just medium. Cook this side for about 4 minutes, checking often to make sure it is not getting too dark brown or burning.
  7. Flip the pancake over, and take the other egg, whisk it well, and drizzle it over the top of the pancake. Cook over medium heat until the egg is becoming solid, about 2 minutes, then flip the pancake one last time, and cook for only 30 seconds to 1 minute
  8. Flip the pancake back over, take it out of the pan and place on an attractive serving platter.
  9. Serve your Korean Style Seafood Pancakes with a soy sauce/rice vinegar dipping sauce, which you can add other ingredients to, if you wish, like some hot red pepper paste if you like your pancake spicy.


Here is a short and fun to watch video, showing how one home cooking enthusiast makes his Korean seafood pancakes. His version is slightly different than ours, but so close that you will find it informative and helpful.