Side Dishes

Seaweed Stem & Crab Stick Pancakes with Dried Shrimp

Name: Seaweed Stem & Crab Stick Pancakes with Dried Shrimp
Prep time: 70 min
Cook time: 15 min
Total time: 85 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 300 g (1 pack) Seaweed stems (miyeok julgi); ½ Onion; 135 g Crab sticks; 1 cup Dried shrimp; 1 tbsp Avocado oil; 1 cup Korean pancake mix (buchim-garu); ½ cup Tempura flour; 1 cup Sparkling water

맛살 미역줄기전

Crisp pancakes of soaked seaweed stems, onion and blanched crab sticks in a sparkling-water batter, topped with dried shrimp. Soaking the seaweed and blanching the crab sticks lowers sodium, and onion adds sweetness instead of sugar.

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

Seaweed Stem & Crab Stick Pancakes with Dried Shrimp

70mPrep

15mCook

4Servings

EasyLevel

🧺 Korean ingredients in this recipe

Seaweed (Miyeok, Gim & More)Miyeok, gim, hijiki and other seaweeds 🛒 Shop on Amazon
Korean Pancake & Frying MixSeasoned flours for crisp jeon and twigim 🛒 Shop on Amazon

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📝 Step-by-Step Instructions

Rinse the seaweed stems several times under running water and soak in cold water for about 1 hour.

Seaweed Stem & Crab Stick Pancakes with Dried Shrimp — step 1

Cut the stems into bite-sized pieces, slice the onion thinly and tear the crab sticks into strips.

Seaweed Stem & Crab Stick Pancakes with Dried Shrimp — step 2

Blanch the crab sticks briefly and drain.

Seaweed Stem & Crab Stick Pancakes with Dried Shrimp — step 3

Mix the batter, then loosely mix in the prepared ingredients.

Seaweed Stem & Crab Stick Pancakes with Dried Shrimp — step 4

Heat the avocado oil in a pan over medium heat, drop in portions of batter and top with dried shrimp.

Seaweed Stem & Crab Stick Pancakes with Dried Shrimp — step 5

When the batter turns opaque, flip and cook until golden on both sides.

Seaweed Stem & Crab Stick Pancakes with Dried Shrimp — step 6

📊 Nutrition Facts (per serving)

128.2Calories (kcal)

11.9 gCarbs

4.1 gProtein

7.2 gFat

519.2 mgSodium

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

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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.