Side Dishes

Seafood & Zucchini Pancake Rolls

Name: Seafood & Zucchini Pancake Rolls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 3 Shrimp; 50 g Squid; ½ zucchini Korean zucchini; 20 g Carrot; 3 Perilla leaves; 2 Jujubes; 100 g All-purpose flour; 50 g Glutinous rice flour; 20 g Low-sodium soy sauce; 10 g Vinegar; 10 g Sugar; 0.2 g Salt

해물애호박 전병말이

Thin pancakes of flour and glutinous rice flour packed with chopped shrimp, squid, zucchini, perilla and jujube, rolled up and sliced, served with a sweet-sour soy dip. The seafood seasons the batter, so no salt is needed.

🇰🇷 A twist on Pajeon — see the classic korean scallion pancake recipe →

📝 Step-by-Step Instructions

Peel and chop the shrimp.

Seafood & Zucchini Pancake Rolls — step 1

Skin the squid using a little salt for grip, then chop it.

Seafood & Zucchini Pancake Rolls — step 2

Finely julienne the zucchini, perilla leaves and jujubes.

Seafood & Zucchini Pancake Rolls — step 3

Lightly salt the zucchini and perilla, then squeeze out the water.

Seafood & Zucchini Pancake Rolls — step 4

Mix the flour and glutinous rice flour with the zucchini, perilla, jujube, shrimp, squid and carrot. Pan-fry thin pancakes in an oiled pan, roll them up, slice and plate.

Seafood & Zucchini Pancake Rolls — step 5

Mix the low-sodium soy sauce, vinegar and sugar to make the dipping sauce.

Seafood & Zucchini Pancake Rolls — step 6

📊 Nutrition Facts (per serving)

408.4Calories (kcal)

66.2 gCarbs

10.7 gProtein

11.2 gFat

256.8 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.