Maesaengi and Oyster Pancake recipe - ingredients, nutrition and when to eat it
A winter favorite made by mixing seaweed and oysters into a savory pancake batter and frying until golden.
A winter favorite made by mixing seaweed and oysters into a savory pancake batter and frying until golden. It has a subtle ocean flavor, and the oysters stay tender and juicy. Serve it alongside a warm meal or as a side dish on a rainy evening.
Side dishes · 20 minutes to cook
Nutrition (per 274g serving): 423.5 kcal · protein 14.4g · carbohydrate 52.3g · fat 17.8g · sodium 803.6mg
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: Drain the oysters well so the batter doesn’t get watery and the edges turn crisp.
Tips: Rinse the seaweed gently; don’t soak it for long or rub it hard, so it keeps its flavor and texture.
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Ingredients (1 serving)
- Seaweed — 40 g
- Oysters — 70 g
- Korean pancake mix — 0.5 cup
- Water — 0.4 cup
- Cooking oil — 1 Tbsp