Koren Seafood Pancakes from Korean Food Made Simple by Judy Joo
Preparation time
Cooking time
Total time
These fish pancakes are very moreish. The texture is soft and chewy, with crunch from the vegetables and heat from the chillies, the soya bean paste a deliciously savoury background flavour.
Recipe type: Main Course
Cuisine: Korean
Serves: 3
For the pancakes
  • 115 grams rice flour
  • 6 tbsp self-raising flour
  • 2 tbsp soya bean paste (doenjang)
  • 0.5 tsp freshly ground black pepper
  • 3 large pinches of salt
  • 315 ml cold water
  • 10 large prawns, peeled, de-veined, halved length-wise and patted dry.
  • 4 large sea scallops, muscle removed, thinly sliced and patted dry. (Can be replaced with 200 grams white fish, thinly sliced and patted dry.)
  • 5 spring onions, julienned
  • 2 large cloves garlic, finely chopped.
  • 2 fresh red chillies cut into long, thin strips
  • 2 fresh green chilli, cut into long, thing strips
  • Vegetable oil for frying
For the dipping sauce
  • 60 ml soy sauce
  • 1.5 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tbsp crushed roasted sesame seeds
  • Good pinch chilli flakes
  • 2 spring onions, very thinly sliced
  1. Whisk together the flours, soya bean paste, seasoning and water to a smooth batter.
  2. Add the other ingredients and stir until thoroughly combined.
  3. In a large, non-stick frying pan, heat 3 tbsp vegetable oil over a medium heat.
  4. Use one-third of the batter to form a large pancake (about 18 inches) and cook until the base is crispy and golden, about 3-4 minutes.
  5. Flip and cook the other side for 3-4 minutes.
  6. Let drain on a plate of kitchen towel.
  7. Repeat with remaining batter.
  8. To serve, cut the pancakes into wedges and serve with dipping sauce.
Dipping sauce:
  1. Mix together in a small bowl.
  2. Store in the fridge until ready to use.
Recipe by Edinburgh Foody at https://www.edinburghfoody.com/2016/05/27/hot-and-fresh-korean-food-made-simple-by-judy-joo/