Korean-Style Seafood Pancakes with Dipping Soy Sauce

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

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

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Instructions

  1. 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.
  2. Step 2: Fold in 4 oz chopped shrimp, 4 oz sliced squid, 3 chopped green onions, and 1/2 julienned carrot until evenly combined.
  3. 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.
  4. 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.
  5. 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.
  6. Step 6: Cut pancakes into wedges and serve hot with the dipping sauce on the side for dipping.

Frequently asked questions

How long does Korean-Style Seafood Pancakes with Dipping Soy 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 Korean-Style Seafood Pancakes with Dipping Soy 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 Korean-Style Seafood Pancakes with Dipping Soy 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 Korean-Style Seafood Pancakes with Dipping Soy 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 Korean-Style Seafood Pancakes with Dipping Soy 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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