Last 2 weeks , i have been making Korean seafood pancake for hubby lol. He asked if i cooked for 2 pax or for a village. Because i made like 8 pcs ? LOL I was trying to use up the batter if not it will be quite wasted if we didn’t use it up and have to throw away.
So i had 1 pc and he had 7pcs ! Cook until very tired…no mood to eat man !
It is very easy to cook. 1 pancake takes about 5-8 mins. I took about 15 mins to prepare the ingredients.
So here is the recipe ! Very easy and you can do it at home !
Ingredients you need : pancake mix flour ( you can buy from Korean mart in SG )..cost about $2.90 for the small pack. 1 pack of spring onions, 1 squid sliced into thin slices , grey prawns ( i got normal grey prawns instead of tiger prawns because they are not so thick ) , eggs .
For the water to mix with the pancake flour , you need Korean kelps , anchovies and dried shrimps(optional). Boil water with these 3 seasonings and keep in fridge overnight to cool. If you cannot find the anchovies or kelps individually or if it is too expensive , Korean marts in sg do well them in satchets like teabags. So you can just throw one bag in (each bag contains the kelps , dried shrimps and anchovies) . I bought mine in Korea supermarket individually since i use them quite often. If you don’t cook Korean food as much as i do , the satchets will be more economical for you.
Wash and dry the spring onnions then cut into short lengths ( 2-3 inches long).
Mix pancake flour with the seasoned water kept overnight in the fridge. It is supposed to be slightly runny and should not be very sticky.
I sliced the squids and prawns thinly so it can be embedded in the batter easily and will not “fall out” when i flip the pancake.
Beat the eggs. 1 egg for 1 pancake.
Oil the pan and get ready to cook your pancake !
You can cook either these ways :
- Pour the batter onto the pan and “sprinkle” the prawns , squids and spring onions over
- Mix the spring onions , prawns and squids in a bowl and pour the mixture onto the pan.
I cooked using both methods and they all worked for me.
Pour the egg on top of half cooked pancake and sprinkle salt over.
I used to mix the batter with egg but my Korean teacher told me to pour the egg on top of the half cooked pancake. So that it will be crispy ! Adding the egg later will also “seal” the ingredients into the pancake so they will not drop off when i flip.
When you pour the egg onto the pancake , remain about 2 table spoon of eggs to pour on the other side after you flip over.
After flipping here and there to make sure each sides are well cooked…
Tadahh..you have the Korean seafood pancake ! Crispy and yummy ! Best to pair it with Korean rice wine (Makoli).
Super duper easy. You can also add green and red peppers but i don’t eat these 2 . So i didnt include them in my pancake.