Flipping pancakes, Korean style - Recipe

Korean Pancake

Korean people have their own version of a pancake, but it's not eaten for breakfast, it's not sweet, and it's definitely not eaten with maple syrup.

Instead, it's usually eaten with alcohol (makgoli, Korean rice wine, is the preferred choice) and on a rainy day. For the longest time, I didn't know why Koreans ate this on a rainy day, and recently I learned it's because the sizzling noise it makes when it's cooking in the pan sounds like rain pouring down on the ground. Aha!

There are different ways of making this, but the most popular kind is the seafood pancake. It's usually eaten as an appetizer, but it also makes a great meal.

You'll need ingredients for the batter. I used Korean pancake mix and frying mix as shown below. You can just use the pancake mix, but some people say the frying mix makes it a little crispier, so I mixed the two. If you don't live by a Korean supermarket, you can also use flour, egg, water, and salt.

To the pancake mix and frying mix, add ice cold water. I used 1/2 cup pancake batter mix, 1/2 cup frying mix, and 1 cup of water. Basically you want watery consistency, similar to american pancake batter. The batter was enough for 2 pancakes.

For the seafood, you can use squid, shrimp, oysters, mussels, etc.  I used squid and shrimp today.  The frozen squid was from a Korean market that had already been skinned and cleaned.

The rest of the ingredients:

green onions, thinner ones are better

carrots, cut into matchsticks

1 squid, cut into rings 

5-6 shrimps

red chili, cut into pieces (optional, for some heat)

one beaten egg per pancake. Add a sprinkle of salt.

First, heat a non-stick frying pan with some vegetable oil. Place the green onions in the pan.

Ladle some batter into the pan so that it covers the green onions.

Place the rest of the ingredients. I placed the squid first, then shrimp, and topped it with carrots and chili pepper.

Let it cook for about 7-10 minutes on medium to low heat so that it cooks evenly and the pancake develops a golden brown color.

When you are ready to flip, pour the beaten egg over the pancake. You can add more batter if you like.


Now comes the hard part! It's not easy to flip it in one piece the first time. I'd recommend starting with a smaller size pancake to get the hang of it, and using a non-stick pan helps. It's difficult, but it can be done!! Good luck! :)

Once you flip the pancake, cook an additional 7-10 minutes until it's crunchy and crispy on the outside. Don't forget to add a little more oil, and shake the pancake in the pan so that it doesn't stick. You don't want to burn the pancake, but it should have a nice golden color.

While it's cooking, put the dipping sauce together. Add 3 tablespoons soy sauce, 1/2 tablespoon vinegar, 1/2 tablespoon sugar, and 1/2 tablespoon red chili peppers (gochugaru). I added some chopped onion.

Now you are ready to eat! Rainy day or not, seafood pancake is delicious. It's a little tricky to make the first time, but after you get the hang of it, it's fun to make at home. Another kind of pancake, eaten anytime of the day. Enjoy!


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I used to make this all the time in college, it's my fav. Fortunately my hubby doesn't love all Korean food but he loves this! I'm totally inspired to make this again soon, thanks for the post!

Haha, my husband only likes Korean food!  I never made much Korean food until we got married.  I'm looking forward to seeing your version, I'm sure it will look amazing!

Hi! Are you able to post a recipe for the sauce you dip it in? Great pics!

The sauce can be made however you like (or even buy one of the many sauces that are pre-made), but this is how I make it (usually, depends on what I have on hand).

4 tablespoons of soy sauce, 2 tablespoons of vinegar, 1/2 tablespoon of gochugaru, some chopped green onion, and some sesame seeds.  You can dip pretty much anything in that.

Thanks for reading!! 

good blog

thank you for stopping by and checking it out!


thanks for the encouragement :)

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