Seafood Scallion Pancake and Korean Noodle Soup recipe - ingredients, nutrition and when to eat it
A hearty meal of seafood scallion pancake served with Korean noodle soup. The crispy pancake brings out the savory flavors of squid and shrimp, while warm…
A hearty meal of seafood scallion pancake served with Korean noodle soup. The crispy pancake brings out the savory flavors of squid and shrimp, while warm anchovy broth keeps the meal light. It’s a lovely fit for a rainy day or a relaxed dinner.
Street food · 35 minutes to cook
Nutrition (per 1059.5g serving): 798.3 kcal · protein 39.6g · carbohydrate 116.2g · fat 17.7g · sodium 2294.2mg
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: Spread the batter thinly, just enough to hold the scallions together, for a crispier pancake.
Tips: For a clean-tasting broth, remove the kelp as soon as the water comes to a boil rather than simmering it for too long.
Tips: Rinse the thin noodles well in cold water to make them springy.
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Ingredients (1 serving)
- Squid — 50 g
- Shrimp — 40 g
- Scallions — 60 g
- Korean pancake mix — 0.5 cup
- Water — 0.5 cup
- Vegetable oil — 1 Tbsp
- Dried somyeon (thin wheat noodles) — 80 g
- Dried anchovies — 10 g
- Kelp — 5 g
- Water — 2.5 cup
- Soy sauce — 1 tsp
- Green onion — 10 g
- Salt — 0.5 g