Delightful Korean Seafood Pancake (Haejangguk-style) – Gluten-Free and Easy!
This recipe is an irresistible, gluten-free Korean seafood pancake inspired by the flavors of Haejangguk. It's perfect for an appetizer or light meal and features succulent shrimp and squid in a crispy exterior. Serve it with a tangy soy dipping sauce for a truly delectable experience!
Allergens
Shellfish (Shrimp and Squid)
Ingredients
- 1 cup gluten
- free all
- purpose flour
- 2 eggs
- 3/4 cup water
- 1/2 cup chopped green onions
- 1/2 cup chopped red bell pepper
- 8 oz peeled and deveined shrimp
- 8 oz diced squid
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp garlic, minced
- 1 tbsp sesame oil
- Vegetable oil for frying
Instructions
- In a large bowl, whisk together gluten free all purpose flour and eggs until smooth.
- Gradually add water to the batter, stirring continuously, until it reaches a thin pancake consistency.
- Add green onions, red bell pepper, shrimp, squid, salt, black pepper, garlic, and sesame oil to the batter. Mix well to combine all ingredients evenly.
- Preheat a large non stick frying pan or skillet over medium heat. Pour about 1/2 cup of batter onto the pan and spread it into a circle using the back of a spoon.
- Cook for 3 4 minutes until the bottom is golden brown, then flip the pancake carefully with a spatula. Cook for an additional 2 3 minutes until both sides are crispy and golden brown.
- Transfer cooked pancakes to a plate lined with paper towels to remove excess oil, and repeat steps 4 5 for the remaining batter.
- Slice the pancakes into wedges and serve immediately.
Chef’s Insight
Cooking the pancake on medium heat ensures even browning without burning.
Notes
Pair this pancake with a tangy soy dipping sauce for a perfect blend of flavors.