Korean Seafood Pancake Recipe

A home favourite since posted on the Guardian Readers Recipe Swap. This is a tasty and easily made lunch for two at 250 calories each on the original recipe. We have changed it slightly to cater for personal tastes so add a few more calories, but it is still a very healthy option.

Prep time 5min
Cooking time 10min

Korean Seafood Pancake Recipe

Ingredients for pancake

  • 100g Plain flour
  • 100g Prawns (optional for vegetarians)
  • 150ml cold water
  • 1 egg
  • 1 sliced red pepper
  • Bunch of spring onion cut into 3cm lengths
  • Small handful of corriander

Ingredients for dipping sauce

  • 4 tbsp soy sauce
  • 1 tsp rice vinegar
  • 1\2 tsp sesame oil
  • 1 tsp caster sugar
  • 1 crushed garlic clove
  • 1 spring onion finely chopped


First make the Dipping Sauce, which is made by mixing all of ingredients listed under the recipe together.

Next, get a large bowl and get started on the pancakes by beating the egg, flour and water to make a thick batter. Next, throw in rest of the pancake ingredients and cover in the batter.

Heat a little oil in pan on medium setting and pour in the pancake mixture for about 7 min until the bottom is golden and crisp.

Flip the pancake and cook for further 2 min then cut into slices for serving with the already prepared dipping sauce.


Joe Anderson

Joe is a computer games and now food journalist. He loves to bake, cook and eat.

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