SEAFOOD SPRING ONION PANCAKE WITH DIPPING SAUCE
Seafood Spring Onion Pancake 해물파전/양념장
My Seafood Spring Onion Pancake. Squid, king prawns and spring onions in a crispy pancake with a spicy, soy dipping sauce. Perfect for family lunch, anjoo (a side dish served with alcohol; Koreans eat side dishes when we drink), Banchan (a side dish served with a meal), as an after drinks night snack and dinner parties. It is also comfort food which gives you a lovely homely feeling.
Watch My Easy Seafood Spring Onion Pancake Recipe Video (5m 17s)
Koreans eat a lot of savory pancakes such as Seafood Spring Onion Pancakes, Kimchi Pancakes, Potato Pancakes, Courgette Pancakes, Mushroom Pancakes, etc, etc…
We use almost any vegetables for savory pancakes. They are crispy, thin and super tasty. It doesn’t take much time to make, either. Koreans are definitely savory pancake lovers!
When hiking in the mountains of South Korea, most restaurants and bars sell seafood spring onion pancakes near to the entrance to the parks. 55% of Korea is mountainous. So, there are always small hills or mountains you can get to less than one hour drive from wherever you live even if you live in a big city. Apsan, my hometown’s most famous mountain is just outside the city limits. You can get the subway there!
I love hiking and my husband does too. Before we had kids, on weekends, we usually hiked up different mountains except in the boiling hot summer time. After walking all the way to the top and walking back to the car park, your belly screams for food! Those restaurants and bars are perfect places for your hungry bellies after that hard workout.
The food you can get is usually gorgeous seafood spring onion pancakes, mountain vegetable bibimbaps (check my bibimbap recipe— ), Dongdongju (sweet alcoholic rice drink) and a few other dishes.
When I was a kid, my mum used to make lots of these pancakes for Sunday lunch. I mean L-O-T-S! My mum is the queen of Korean savory pancakes. I never had any Korean savory pancakes better than my mum’s even from famous Korean pancake restaurants and bars. In Korea, there are lots of menu specific restaurants. They often sell several dishes or even just one dish they specialize in. And their specialised dishes are usually amazingly tasty.
On a lazy Sunday lunch time, my mum stood in front of her stove and made fresh savory pancakes. Each time a hot and super crispy pancake was ready, she brought it to the table and my two sisters, my brother, my dad and I ate all the pieces quickly. By the time we finished one whole pancake sometimes before we finish one, she brought another one and we scoffed them too. Who knows how many savory pancakes we ate!
In UK where I live, British people eat a roast dinner on Sundays such as roast chicken, beef or lamb with roasted potatoes and steamed vegetables with meat gravy. My mother-in-law loves a roast dinner for Sunday lunch. For me, this seafood spring onion pancake is equivalent of it.
My hometown, Daegu is famous for this dish. There is a famous mountain called Palgong mountain and there is an area full of romantic cafes and bars for date nights. They all sell this seafood spring onion pancake. They are thin, crispy and savory sweet. It is amazing! The ones from Seoul are different, very thick and not very crispy. Daegu seafood spring onion pancake recipe is for you! The best of the best!
- Seafood Pancake
- 8 Spring Onions
- 2 Small Squid
- 7 King Prawns
- 2 Large Eggs
- 2 tbsp Rice Wine
- A little Cold Water
- ½ cup Strong Flour
- A Pinch of Salt
- Vegetable Oil for frying
- ½ Carrot
- Pancake Dipping Sauce
- ½ Onion, chopped
- 4 tbsp Soy Sauce
- 2 tbsp Apple Vinegar
- 2 tbsp Sugar
- 2 tbsp Water
- ½ tbsp Korean Red Pepper Powder
- ½ Green Chillies, chopped and deseeded
- ½ Red Chillies, chopped and deseeded
- Chop the tips off the spring onions and then slice lengthways. Then cut the strips in half.
- Chop the squid and the prawns in small pieces.
- Pour a large egg into a 1 Cup sized measuring cup. Add 2 tbsp rice wine and then top up with cold water. This step makes it easy for you to get the right consistency.
- Put the strong flour in a bowl and add a pinch of sea salt.
- Add the egg mix to the bowl and mix them completely with a whisk.
- On a low heat, pour a little vegetable oil into a frying pan and spread it all over the pan.
- When the oil is heated a little, lay a bed of spring onions all over the pan.
- Pour the batter onto the spring onions. Make sure you don’t put too much batter on it or the pancake will be too thick. We want a thin and crispy pancake.
- Lay the chopped carrots, squid and king prawns evenly around the pancake.
- Keep cooking the pancake over a low heat. 1-2 minutes later, add an egg on top of the pancake. Break the yolk with a spatula and spread the egg around a bit.
- When the bottom is browned and cooked, flip the pancake over using a plate.
- Cook the pancake until it is a little browned. Remove from the pan and put on a plate and set aside.
- Now, we are going to make the dipping sauce. In a small bowl, put the chopped onion, soy sauce, sugar, vinegar, water, and chopped chillies and mix them up.This dipping sauce tastes A-M-A-Z-I-N-G. Cut your pancake into bite size pieces and dip in this sauce. Bon appetite!