Korean Seafood Pancake

The key to the texture of these crispy-chewy seafood pancakes is in the specialty Korean pancake and frying mixes. See the Note for details on where to stock up.

Korea Seafood Pancake
Photo: Marcus Nilsson
Total Time:
30 mins
2 to 4



  • 1/4 cup soy sauce

  • 1/2 tablespoon unseasoned rice vinegar

  • 1/2 teaspoon sugar


  • 1/2 cup Korean pancake mix (buchimgaru)

  • 1/2 cup Korean frying mix (twigim garu)

  • 1 1/2 teaspoons kosher salt

  • 1/2 cup water

  • 1 large egg, beaten

  • 1/2 bunch scallions, thinly sliced

  • 1/4 cup shucked small oysters with juices

  • 1/4 cup shucked clams with juices

  • 1/4 cup peeled and deveined raw medium shrimp, cut into 1/2-inch pieces

  • 1/4 cup cleaned 1/4-inch-thick squid rings

  • 4 teaspoons sesame oil


  1. Make the dipping sauce: In a small bowl, stir together soy sauce, vinegar, and sugar.

  2. Make the pancake: In a large bowl, whisk together pancake mix, frying mix, and salt. Whisk in 1/2 cup water and egg. Fold in scallions, oysters, clams, shrimp, and squid.

  3. Heat sesame oil in a 10-inch skillet over moderately high heat. Quickly add batter to pan and spread to edges with a rubber spatula while shaking pan. Cook until bottom is browned, about 5 minutes, shaking pan occasionally to keep it from sticking. Flip and cook until batter is set and bottom is browned, 4 to 5 minutes. Transfer to a serving plate.

  4. Using scissors, cut pancake into 4 or 8 wedges and serve with the dipping sauce.

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