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Chef’s RECIPE@ホーム

Korean style seafood pancake with oyster

Other

Snack or Appetizer

Whisky with Soda

Sake

Crispy outside soft inside. Oiled oyster gives more flavor to this dish.

Processed seafood used

Akiko I. Yoon

Homemaker in SoCal being married to Korean. Love to try new ingredients or cuisine, and cook for families and friends. My dishes are heavily influenced by Korean and California cuisine.

Servings
Serving 4
Cooking time
20 min
Total servings
Serving 4
Cooking time
20 min

Ingredients

Chinese chive
1/3 bunch
Carrot
1/4
Onion
1/4
Smoked oyster in oil
1/2 jar
Frozen seafood mix
some
A Flour
1/2 cup
A Potato starch
2 tbsp
A Soup stock powder (if any)
2 tsp
A Egg
1
A Water
1/2cup
A Salt
a pinch
Sesame oil (for pan-frying)
1 tbsp
<Gochujang sauce> Honey
1 tbsp
Gochujang
2 tsp
Vinegar
2 tsp
Soy sauce
2 tsp
Sesame oil
some

Directions

  1. Chop Chinese chive into 5cm long. Thinly slice other vegetables.
  2. Mix all ingredients A to make batter.
  3. Add vegetables and seafood mix into batter and toss.
  4. Heat semame oil in a pan and pour batter.
  5. Pan-fry over midium heat for about 4 minutes on each side while pressing the surface with spatula.
  6. Once cooked crispy outside, it's done.
  7. Mix all ingredients of Gochujang sauce. Plate pancake and serve with sauce.

Remarks

Sesame oil is the key potion to cook the pancake crispy so do not reduce an amount.

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