Korean-Style Seafood Pancakes with Dipping Soy Sauce

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crisp-edged seafood pancakes packed with shrimp, squid, and scallions, served with a tangy dipping sauce to complement their savory flavor. 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 280 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 280 cal/serving

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Ingredients

1 cup all-purpose flour
1 cup cold water
1 large egg
4 oz, peeled and chopped shrimp
4 oz, cleaned and thinly sliced squid
3, chopped green onions
1/2 medium, julienned carrot
1/2 tsp salt
3 tbsp vegetable oil
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sugar
1/4 tsp red pepper flakes
1 tsp sesame seeds

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Instructions

Step 1: In a large bowl, whisk together 1 cup all-purpose flour, 1 cup cold water, and 1 large egg until smooth to create a batter; season with 1/2 tsp salt.
Step 2: Fold in 4 oz chopped shrimp, 4 oz sliced squid, 3 chopped green onions, and 1/2 julienned carrot until evenly combined.
Step 3: Heat 1 1/2 tbsp vegetable oil in a non-stick skillet over medium-high heat. Pour half the batter into the pan, spreading to form a thin 7-inch pancake. Cook for 3-4 minutes until edges are golden and crispy.
Step 4: Flip carefully and cook the other side for 3 minutes until cooked through and crisp; transfer to a plate. Repeat with remaining oil and batter.
Step 5: In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, 1/4 tsp red pepper flakes, and 1 tsp sesame seeds to make the dipping sauce.
Step 6: Cut pancakes into wedges and serve hot with the dipping sauce on the side for dipping.