Seafood Sundae Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made with Korean blood sausage, squid, and shrimp mixed into batter and pan-fried until golden.
This savory pancake is made with Korean blood sausage, squid, and shrimp mixed into batter and pan-fried until golden. Chewy blood sausage and springy seafood pair with a savory, crisp coating. Serve it with a side dish for a satisfying lunch or dinner.
Street food · 25 minutes to cook
Nutrition (per 359g serving): 628.1 kcal · protein 29.3g · carbohydrate 66.6g · fat 25.8g · sodium 976.1mg
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 so it doesn't thin the batter and the edges cook through evenly.
Tips: Don't overmix the batter; the pancake will cook up lighter.
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Ingredients (1 serving)
- Korean Blood Sausage — 100 g
- Squid — 40 g
- Shrimp — 30 g
- Korean Pancake Mix — 50 g
- Egg — 1 pc
- Water — 60 ml
- Green Onion — 15 g
- Cooking Oil — 1 Tbsp