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Korean Seafood Pancake

Korean Seafood Pancake

 Serves: 4      Prep Time: 20mins      Cook Time: 20 mins 



  • 3 Cups mixed seafood of your choice! MARINARA MIX
  • 2 Cups all-purpose flour
  • 2 Cups water
  • 2 Eggs
  • 1 Bunch scallions
  • Vegetable oil
  • 3 Cups mixed seafood of your choice (fresh!) - such as oysters, shrimp, clams, octopus, squid, etc
Dipping Sauce
  • ¼ Cup soy sauce
  • ½ tbsp rice vinegar 
  • 1 Stalk scallion, minced
  • 1 Clove garlic, minced
  • ½ tsp Korean dried hot chili pepper flakes (optional)
  • ½ tsp sugar
  • 1 tsp sesame oil


  1. Mix the ingredients for the dipping sauce and set aside. In a large bowl, mix the flour and water together, then beat in the egg. The batter should have the same consistency as pancake batter. Add the scallions and seafood.
  2. Heat a griddle, skillet, or frying pan over medium high heat and add a thin layer of oil to the bottom. I prefer to use a spray can. Pour about ¾ cup batter into the skillet in a circle. Cook for 6-8 minutes or until the top stops bubbling and the bottom is browned. Flip over and cook another 6-8 minutes. Transfer to a serving plate.
  3. Repeat with the rest of the batter.
  4. Cut all pancakes into 8-piece wedges and serve with the dipping sauce.
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