Korean Seafood Pancake


  1. 1 cup assorted seafood (squid, shrimp, clams & etc) cut into bite size
  2. 1 ts sesame oil
  3. 1 bunch scallions cut in half
  4. 1 egg lighly beaten
  5. 3/4 cup all purpose flour
  6. 1/4 cup rice flour
  7. 1/2 ts salt
  8. 1 ts minced garlic
  9. 1/2 ts minced ginger


Prepare the seafood and scallions. Drain any excess water (wet ingredients will make the pancake soggy)

Mix the all purpose flour, rice flour & salt in a large bowl. Add icy cold water and beaten egg into the mixture. Adjust the water until the batter is slightly thick but still runny.

Add the seafood, minced garlic,minced ginger & scallions to the batter. Mix well

Heat 2-3 tbs of oil on a non stick pan. Ladle 1/2 of the mixture on to the pan and spread evenly into a thin round shape.

Cook over medium high heat until golden brown on the bottom. Carefully flip and cook until golden brown


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