| Prep: 30 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 311 | 7g | 1g | 54g |
| sugars | fibre | protein | salt |
| 6g | 4g | 11g | 0.8g |
Why I Love South Korean Vegetarian Seafood Pancake
From the chill-inducing mountain winds of Colorado to the bustling food markets of Seoul, South Korea, today we’re talking about a favorite recipe of mine: the Vegetarian Seafood Pancake. One might not think that a man known for his wild game and trout dishes would find appeal in a vegetarian approach to a traditional Korean recipe, but this is one dish that truly takes me on a culinary journey. It encapsulates the adventurous spirit of eating, cooking, and exploring different cultures through food.
A Taste of Korea in Your Kitchen
The Vegetarian Seafood Pancake serves as a wanderlust-inducing reminder of my travels in East Asia, particularly, the vibrant street food culture of South Korea. This dish, with its crisp exterior and bounty of veggies nestled inside, marries my passion for hearty eating with the wonders of vegetarian cuisine.
While there might not be a specific chef who inspired me to experiment with this dish, my experiences navigating Seoul’s street food scene surely did. The sights, sounds, tastes, and smells from these markets paved the way for this recipe.
Cross-Culinary Connections
Apart from the unique amalgamation of flavors found in this hearty pancake, the recipe also draws parallels with various dishes from different food traditions. It’s reminiscent of the savory French crêpe, loaded with ingredients, and also echoes the comfort of a Spanish tortilla, particularly when it comes to its substantial and satisfying nature.
On a side note, this Korean pancake pairs excellently with a variety of dishes. Specifically, a spicy kimchi stew or a simple, refreshing cucumber salad would make great companions to this hearty course. Furthermore, I find this recipe to be a fantastic gateway into the fascinating world of Korean cuisine, encouraging food lovers to explore more of its delectable offerings like bulgogi and bibimbap.
Whether you’re a long-time vegetarian or just trying to incorporate more plant-based meals into your diet, this Vegetarian Seafood Pancake is a recipe that’s close to my heart and taste buds. An incredible explosion of flavors, a journey through food culture, and a satisfying treat at the end of a long day—what’s not to love?
What You’ll Need
- 2 cups all-purpose flour
- 2 cups cold water
- 2 teaspoons salt
- 2 large eggs
- 1 cup sliced green onion
- 1 cup thinly sliced bell peppers
- 1 cup thinly sliced mushrooms
- 1 cup thinly sliced zucchini
- 1 cup rehydrated dried seaweed (cut into bite-size pieces)
- 1/2 cup vegetarian seafood substitute (like seaweed based prawns or scallops)
- 1/2 teaspoon ground black pepper
- Vegetable oil for cooking
- For Dipping Sauce:
- 4 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon chopped green onion
- 1 teaspoon minced garlic
- 1/2 teaspoon red pepper flakes
- 1 teaspoon toasted sesame seeds
Method
Step One
Combine the all-purpose flour, cold water, and salt in a large bowl, mixing until smooth. Beat the eggs in a different bowl and add them to the flour mixture, stirring until well blended.
Step Two
Add the sliced green onion, bell peppers, mushrooms, zucchini, seaweed, and vegetarian seafood substitute to the flour and egg mixture. Season with the ground black pepper and mix well to combine all the ingredients.
Step Three
Heat a large non-stick frying pan over medium-high heat and add a drizzle of vegetable oil to coat the bottom of the pan. Ladle the pancake batter into the pan, spreading it out evenly. Cook for about 3 to 4 minutes on each side or until golden brown and crispy. Repeat this process with the remaining batter, adding more oil as needed.
Step Four
While the pancakes are cooking, prepare the dipping sauce. Combine the soy sauce, rice vinegar, sesame oil, chopped green onion, minced garlic, red pepper flakes, and toasted sesame seeds in a small bowl and mix well until all ingredients are combined.
Step Five
Serve the pancakes warm with the dipping sauce on the side for enjoying this tasty vegetarian seafood pancake!
