Sea Lettuce and Oyster Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made with sea lettuce and oysters folded into a flour batter, then pan-fried until crisp and golden.
This savory pancake is made with sea lettuce and oysters folded into a flour batter, then pan-fried until crisp and golden. The sea lettuce’s pleasantly briny aroma pairs with the oysters’ mellow umami, making it a lovely fit for a winter dinner or a warm snack with drinks.
Side dishes · 20 minutes to cook
Nutrition (per 214g serving): 356.7 kcal · protein 12g · carbohydrate 38.6g · fat 16.3g · sodium 692.1mg
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: Drain the oysters and sea lettuce well so the batter doesn’t get watery and the edges turn crisp.
Tips: Make several small pancakes instead of one large one; they’re easier to flip, and the oysters cook more evenly.
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Ingredients (1 serving)
- Sea lettuce — 30 g
- Oysters — 70 g
- Korean pancake mix — 45 g
- Water — 55 ml
- Cooking oil — 1 Tbsp