Oyster and Seaweed Pancake recipe - ingredients, nutrition and when to eat it
This winter pancake is made by adding maesaengi seaweed and oysters to a batter and pan-frying them.
This winter pancake is made by adding maesaengi seaweed and oysters to a batter and pan-frying them. Its gentle ocean aroma and moist center make it a lovely addition to a warm meal.
Side dishes · 20 minutes to cook
Nutrition (per 297g serving): 427.3 kcal · protein 18.5g · carbohydrate 40.3g · fat 22.3g · sodium 1401mg
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: Do not squeeze the water completely out of the maesaengi, or the pancake may not stay moist.
Tips: If the oysters are very watery, lightly pat their surfaces dry with a paper towel so the batter does not become too thin.
Tips: Making several small pancakes instead of one large one makes them easier to flip and helps the edges turn crisp.
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Ingredients (1 serving)
- Maesaengi (green seaweed) — 80 g
- Oysters — 50 g
- Flour — 40 g
- Egg — 1 pc
- Water — 60 ml
- Cooking oil — 1 Tbsp
- Salt — 0.5 tsp