Korean Zucchini and Seafood Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made with Korean zucchini, shrimp, and squid, pan-fried until golden.
This savory pancake is made with Korean zucchini, shrimp, and squid, pan-fried until golden. The zucchini’s gentle sweetness pairs well with the seafood’s chewy texture. Serve it with warm rice as a side dish for lunch or dinner.
Seafood · 20 minutes to cook
Nutrition (per 351.5g serving): 440 kcal · protein 22.2g · carbohydrate 50.6g · fat 15.9g · sodium 905.6mg
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: Pat the seafood dry to keep the batter from becoming too thin.
Tips: Spread the batter in a thin layer so the seafood cooks through evenly.
Tips: Once the edges start to set, flip the pancake to help it hold its shape.
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Ingredients (1 serving)
- Korean zucchini — 0.5 pc
- Shrimp — 40 g
- Squid — 40 g
- Korean pancake mix — 0.5 cup
- Water — 0.4 cup
- Cooking oil — 1 Tbsp
- Soy sauce — 1 tsp
- Vinegar — 0.5 tsp