Savory Korean Seafood Jeon
Crispy pan-fried seafood pancakes packed with shrimp, squid, and a savory eggplant puree center. This Korean-inspired seafood recipe, ready in about 55 minutes, pairs shrimp, squid, eggplant for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 1 lb, peeled and deveined shrimp
- 8 oz, cleaned and sliced squid
- 1 medium, mashed eggplant
- 2 tbsp gochugaru
- 1/4 cup soy sauce
- 3 stalks, chopped green onions
- 1/2 cup rice flour
- 2 tbsp sesame seeds
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a bowl, mix mashed eggplant, gochugaru, soy sauce, and green onions. Set aside.
- Step 2: In another bowl, combine shrimp, squid, rice flour, and 1 tbsp water. Stir until a batter forms.
- Step 3: Heat 1/4 cup oil in a skillet over medium heat. Drop 1/4 cup batter into the pan, spread into a circle, add 2 tbsp eggplant mixture to the center, then cover with remaining batter. Flatten slightly.
- Step 4: Cook for 3-4 minutes per side until golden brown. Transfer to paper towels, sprinkle with sesame seeds, and serve with spicy dipping sauce.
