Scallion Pancake with Cockles recipe - ingredients, nutrition and when to eat it
Cockle meat and scallions are folded into an egg batter and pan-fried until golden.
Cockle meat and scallions are folded into an egg batter and pan-fried until golden. Crisp edges, plump cockles, and the sharp bite of scallions make this a lovely dinner side or a snack with makgeolli.
Seafood · 25 minutes to cook
Nutrition (per 289g serving): 444.8 kcal · protein 20.9g · carbohydrate 43.1g · fat 19.8g · sodium 718.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Drain the cockles well so they don’t water down the batter and the edges turn crisp.
Tips: Spread the batter thinly in the pan and add a little oil around the edges for an even golden finish.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Cockle meat — 70 g
- Scallions — 50 g
- Egg — 1 pc
- Korean pancake mix — 50 g
- Water — 55 ml
- Cooking oil — 1 Tbsp