Korean style seafood pancake with oyster
Crispy outside soft inside. Oiled oyster gives more flavor to this dish.
Processed seafood used
-
牡蠣のオイル漬け(ピリ辛)
かねもと(宮城県)
詳しくはこちら
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
- Chop Chinese chive into 5cm long. Thinly slice other vegetables.
- Mix all ingredients A to make batter.
- Add vegetables and seafood mix into batter and toss.
- Heat semame oil in a pan and pour batter.
- Pan-fry over midium heat for about 4 minutes on each side while pressing the surface with spatula.
- Once cooked crispy outside, it's done.
- 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.