These Crispy Korean Kimchi Seafood Pancakes can usually be found on the streets of South Korea. A quick, crispy and crunchy snack that’s just waiting to be flipped onto your plate at home, it’s the perfect excuse to have healthy savoury pancakes for dinner!
So I think it’s kinda remarkable that over our 12 month overseas adventure we never really got sick. And by sick I mean ‘cold’ sick. The coughs, the splutters, the sniffles. The works.
(Okay yes, there were the occasional bouts of tummy sick, but that’d be way TMI to talk about here. 😛 )
Now that the travel pressure is off, I think my immune system has decided to go on its own holiday, leaving me with big time coughs and splutters while Sarah’s bouncing around all happy and healthy.
I’m thoroughly NOT impressed!
But… have to say, being sick does come with a few little privileges. Like having freshly brewed coffee brought to your bedside in the morning. And piping hot home-cooked meals brought to your table at night.
Yep, it’s not all bad.
While I’m technically out of ‘kitchen’ action, Sarah’s whipping up an experimental creation for dinner tonight which we’ll share with you guys soon. (hint hint: think smoky beef and bacon, mm mmm!).
Meanwhile since I can’t cook I’ve been reminiscing about some of the super delicious food we ate on our wandering adventure.
Like this deliciously savoury Crispy Korean Kimchi Seafood Pancake. As much of a mouthful to eat as it is to say, these pancakes are a ridiculously popular street food in South Korea, and we were lucky to learn the recipe from our friend Ellie at F&C Korean Food & Culture Academy.
Crispy Korean Kimchi Seafood Pancakes
There’s a heap of spicy Korean kimchi in there, along with fresh mixed seafood, and of course Asian flat leaf spring onion, the ‘pa’ in pajeon.
Paaahhhhjeeeaaawwwwwnnnnn. It really is the coolest pancake around.
The tip to a perfect pajeon is to use heaps of oil. Heat plenty in the pan before you add the pancake mixture, then plenty more around the edges to make things golden brown and crispy.
Then, of course, comes the flipping, which I usually leave to Sarah because I’m literally incapable of flipping pancakes without ending up with a sprawling mess. Have you seen my abysmal Banh Xeo flip? What is even going on there?!
How about you? Have you mastered the flippin’ technique? Care to share your tips and advice?
The best way to eat Korean Kimchi Seafood Pancakes is to dip them in a flavour-packed soy based sauce.
So much yum here guys. If you also manage to cut it and eat with chopsticks, that’s at least two extra bonus points for you. 😉
Savoury pancakes make for a really good excuse to have pancakes for dinner. Just saying.
- 1 cup Korean pancake mix - see notes or 1 cup of plain flour & ½ tsp baking powder
- 1 cup water
- 1 egg
- 1 cup mixed seafood ie oysters, calamari, octopus etc
- 1 bunch Asian chives chopped (substitutes: green onions or chives)
- ½ cup kimchi finely chopped
- ½ cup cabbage chopped
- 3-4 tbsp canola oil
For the Dipping Sauce
- 2 tbsp soy sauce
- 2 tbsp water
- 2 tbsp vinegar
- 1 tsp minced garlic
- ½ tsp red chilli powder optional
- Mix the soy sauce, water, vinegar, minced garlic and chilli powder in a dipping bowl and set aside.
- Add the dry ingredients to a large bowl with the water and egg. Mix until batter is smooth.
- Add the green onions and seafood mix to the batter and mix until well combined.
- Heat half the oil in a frypan on high and then turn down to medium. Pour the batter mix into the pan and press out to the edges of the pan. Add a little more oil around the edges of the pancake until you can see the oil bubbling. Cook for 2 minutes.
- Flip the pancake and cook the other side, adding a little more oil as necessary around the edges.
- Continue cooking and flipping until the seafood has been cooked and the pancake is a delicious golden brown colour.
- Serve immediately with the dipping sauce.