Kimchi-Infused Seafood Pancakes with Scallion and Soy Dipping Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Savory Korean-style pancakes bursting with kimchi flavor, tender seafood, and scallions, served with a tangy soy dipping sauce. This Korean recipe, ready in about 30 minutes, layers all-purpose flour, cold water, egg into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 400 calories and feeds 3, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 3 Korean cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk together 1 cup all-purpose flour, 3/4 cup cold water, and 1 large egg until smooth.
  2. Step 2: Fold in 1/2 cup chopped kimchi, 1 cup chopped mixed seafood, and 3 sliced scallions, mixing gently to combine.
  3. Step 3: Heat 1 tbsp vegetable oil in a large nonstick skillet over medium heat. Pour half the batter into the skillet, spreading evenly into a 7-inch round. Cook for 3-4 minutes until the edges are golden and crispy.
  4. Step 4: Carefully flip the pancake and cook for another 3-4 minutes until cooked through and golden on both sides. Remove and keep warm. Repeat with remaining batter and 2 tbsp oil.
  5. Step 5: For the dipping sauce, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, 1 minced garlic clove, 1/2 tsp gochugaru, and 1 tsp sesame seeds.
  6. Step 6: Serve the seafood kimchi pancakes hot with the soy dipping sauce on the side.

Frequently asked questions

How long does Kimchi-Infused Seafood Pancakes with Scallion and Soy Dipping Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Kimchi-Infused Seafood Pancakes with Scallion and Soy Dipping Sauce?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Kimchi-Infused Seafood Pancakes with Scallion and Soy Dipping Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Kimchi-Infused Seafood Pancakes with Scallion and Soy Dipping Sauce for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Kimchi-Infused Seafood Pancakes with Scallion and Soy Dipping Sauce?

Korean korean like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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