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Korean Vegetable Pancakes with Seafood

We are going to see How To Make Korean Vegetable Pancake. All it needs is little green veggies and some seafood, it is very easy. You can add a variety of seafoods if you like and adding egg is also option. Learn How To Make Korean Vegetable Pancake and enjoy a hot and crunchy dish.
  Flour 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Water 2⁄3 Cup (10.67 tbs)
  Green onions 6 , chopped
  Chives 1 Bunch (100 gm), chopped
  Zucchini slices 6 , chopped into long slices
  Green chili pepper 1 , finely chopped
  Shrimp/Several small scallops chopped 2 Large, chopped
  Scallops 4 , chopped
  Olive oil 2 Tablespoon
  Egg 1

1. Make a batter by mixing flour, salt and water.
2. Chop vegetables and seafoods.
3. Heat a skillet over medium high heat
4. Add all the ingredients except the seafood in the flour mixture.
5. Pour 2 tbsp olive oil in the skillet.
6. Add the battered veggies to the skillet, spread as thinly as you can.
7. Place the chopped seafood over the pancake. Sprinkle all over the pancake.
8. Break and whisk one egg. Pour over the top of the pancake.
9. When the pancake looks yellow and brown from the sides, its time to give it a flip.
10. Cook for few more minutes. Add more olive oil if required.
11. Serve with sauce.

Recipe Summary

Difficulty Level: 
Do you like experimenting with breakfast food? Here is a video for a Korean Vegetable Pancake! A healthy recipe that is not tough for you to try at home. If you can’t flip a pancake a mid air, then don’t try the flip!!

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 982 Calories from Fat 359

% Daily Value*

Total Fat 41 g62.5%

Saturated Fat 6.7 g33.6%

Trans Fat 0 g

Cholesterol 354.2 mg118.1%

Sodium 2420.8 mg100.9%

Total Carbohydrates 101 g33.8%

Dietary Fiber 20.2 g80.8%

Sugars 25.4 g

Protein 65 g130.2%

Vitamin A 204% Vitamin C 543.3%

Calcium 42% Iron 74.1%

*Based on a 2000 Calorie diet


Korean Vegetable Pancakes With Seafood Recipe Video