A picture of Korean Seafood Pancake caught my eye on Instagram and I made the dish last night for supper. In check out the recipes, the recipes are very similar mainly flour with some rice flour. The rice flour is easily purchased in the Asian section of Superstore. I find that the rice flour made the pancake tender and light, yet crispy.
- I cup white flour
- 2 T rice flour
- 2 T cornflour
- Salt and pepper
- Minced Garlic
- 1 egg, beaten
- 1 - 1 1/4 c icy water to make a light batter
Whisk together, adding enough water so the consistency of cream.
Let sit, while you prepare the rest of the ingredients
- 1 egg beaten
- Variety of seafood,
- green onions
- hot chilies, sliced
You can add your seafood into the batter
Some also added Kimchee to their pancake.
I spread out the seafood out over the pancake and then drizzled half of the beaten egg on top.
Flip to cook the top seafood and egg.
- 2-3 T soya sauce
- 1 Vinegar
- 2-3 T water
- chile flakes
- splash of Sesame Seed Oil
- chopped green onions