Korean Seafood Egg Pancake – Crispy & Flavorful
The Korean Seafood Egg Pancake is full of fragrance, with a crispy outer layer and a tender inner part. It is paired with shrimps, squids, and vegetables, making it a perfect combination of color, aroma, and taste. It's simple to make, satisfying your taste buds, and is suitable for sharing with the whole family or entertaining friends.
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What is the Korean Seafood Egg Pancake?
The Korean Seafood Egg Pancake is a traditional Korean snack with a unique flavor and a wonderful combination of color, aroma, and taste.
It uses seafood such as shrimps and squids, along with vegetables like scallions and red peppers, paired with a soft egg pancake, resulting in a rich taste. Sweet potato starch is added to the batter to make the pancake crust even crispier, achieving a delicious effect of being crispy on the outside and tender on the inside.
Why recommend this recipe?
Fresh and nutritious - Seafood and eggs provide double high - quality protein, and paired with seasonal vegetables to supplement dietary fiber.
Easy to operate - The steps are clear. Frying the batter is a fail - safe process, friendly to beginners.
Rich taste - Crispy on the outside and tender on the inside. The seafood is chewy, and the aroma of scallions and eggs blend together.
Flexible combination - You can freely replace the seafood or vegetables, making it a great recipe to use up leftovers.
Versatile for meals - Suitable for filling breakfasts, lunch boxes, or snacks at gatherings.
Can I make this dish in advance?
It's best to eat it freshly made for the best taste.
But if you need to make it in advance, you can make the pancake ahead, let it cool down, and store it in the refrigerator. Reheat it in a pan when you're ready to eat.
INGREDIENTS
MAIN INGREDIENTS
- 100g shrimps (diced)
- 1 medium - sized squid (cut into pieces)
- 2 eggs
- 2 scallions (cut into long sections)
- 1 red pepper (cut into diagonal slices)
ACCESSORIES
- 100g all-purpose flour
- 20g sweet potato starch
- Appropriate amount of water (for adjusting the batter)
SEASONINGS
- Appropriate amount of black pepper
- Appropriate amount of sea salt
- Appropriate amount of cooking oil
DIRECTIONS
STEP 1
Dice the shrimps and cut the squid into pieces.
STEP 2
Put the diced shrimps and cut squid pieces into a bowl, sprinkle with an appropriate amount of black pepper powder and sea salt, and mix well with your hands. Marinate for 10 minutes to let the flavors soak in.
STEP 3
Cut the scallions into longer sections and the red pepper into diagonal slices for later use.
According to personal taste, you can also add other favorite vegetables such as shredded carrots and green pepper slices.
STEP 4
Crack 2 eggs into a bowl and stir well for later use.
STEP 5
Adjust the batter:
Take a large bowl and add 100g of flour, 20g of sweet potato starch, an appropriate amount of salt, and black pepper.
Then add water while stirring until the batter slowly drips down in a column along the spoon.
Note: Control the amount of water according to the consistency of the batter. It should not be too thin or too thick.
STEP 6
Coat the cut scallions and marinated seafood with the batter respectively.
STEP 7
Pour an appropriate amount of cooking oil into a pan and heat it over low heat.
Lay the batter - coated scallions flat on the bottom of the pan to form a layer.
Then evenly spread the batter - coated seafood pieces on top of the scallions.
Finally, pour the well - stirred egg liquid over and sprinkle with red pepper slices.
Keep frying over low heat for 5 minutes until the bottom is golden brown.
STEP 8
Use a spatula or chopsticks to carefully flip the egg pancake over and continue to fry the other side over low heat for another 5 minutes until both sides are golden brown and the inside is cooked through.
STEP 9
After frying, use a plate to turn the egg pancake upside down onto the plate. Let it cool slightly and then cut it into small pieces to enjoy.
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Recipe tips
Marinating time: 10 minutes is enough for the shrimps and squid to be flavored. But if time permits, you can appropriately extend the marinating time.
Heat control: Keep the heat low during frying to avoid having a burnt outside and undercooked inside.
Batter consistency: The batter should not be too thin to ensure it can coat the ingredients and form a golden crust.
Flipping technique: You can use a flat plate to help turn the pancake upside down to ensure even frying on both sides.
Storage and reheating tips
If you make too much, you can store the remaining egg pancake in the refrigerator after it has cooled down and sealed. It can be stored for 1 - 2 days.
When reheating, you can put it in a pan and heat it over low heat. The outer crust will become crispy again.
Freezing is not recommended because the egg pancake will lose its original texture after thawing.
Serving suggestions
The Korean Seafood Egg Pancake is crispy on the outside and tender on the inside, with a strong aroma. It is very suitable as a light lunch or dinner. It can also be used as an appetizer or a snack to go with drinks. Paired with a bowl of hot soup or cool kimchi, the flavor is even better.
Recipe variations
Vegetable variations: You can add shredded carrots, green pepper slices, mushroom slices and other vegetables according to personal preference to enhance the taste and nutrition.
Seafood substitutions: If you don't like shrimps and squids, you can try using other seafood such as scallops, shellfish, or fresh fish.
Seasoning variations: If you want a stronger Korean flavor, you can add an appropriate amount of Korean chili sauce or sesame oil.
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