Crispy Korean Kimchi Seafood Pancakes
Delicious golden brown Korean pancakes ready to eat in just a few flips. You're sure to have a clean plate and a full stomach at the end of this meal!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 pancakes
- 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.
If you don't have access to Korean pajeon pancake mix you can substitute with 1 cup of all-purpose flour (corn or potato flour is best) and ½ tsp baking powder.
Ensure all ingredients added to the pancake mix are as dry as possible. Squeeze or pat the green onions and/or seafood mix if necessary.
Calories: 576kcal | Carbohydrates: 54g | Protein: 30g | Fat: 25g | Saturated Fat: 3g | Cholesterol: 357mg | Sodium: 1112mg | Potassium: 456mg | Fiber: 3g | Sugar: 1g | Vitamin A: 445IU | Vitamin C: 14mg | Calcium: 67mg | Iron: 5mg