Korean cuisine are one of my favorite cuisine. I enjoy the bold and intricate flavours of Korean food with all its distinctive ingredients. Besides Korean barbeque and kimchi, a favorite dish of mine is the Korean Pajeon or Spring Onion Pancake. The Koreans make a really yummy savory pancake. So much so, I always try to order it. Then there’s a Kimchi version of Pajeon too. But I am never satisfied because the Kimchi version doesn’t have seafood.
Well, that I decided to make my own and combined both of them. And since I am making my own recipe, I decided to put a twist. Using one of my favorite chili sauce, Lingham’s that is, I saw that LINGHAM’s range includes a LINGHAM’s Sos Cili Sriracha. Sriracha is not the usual chili sauce. It was made famous by a Vietnamese owner in the States. The chili is thick, pungent, super spicy and really can kick up a dish by a few knots.
So I cheated a little. I used a premix Korean Pancake Mix. Hey, if it makes our lives a little easier, why not. Now don’t fret if you cannot find the premix at Korean stores or any other grocery stores. Simply use the same amount of flour in the recipe below, add a tablespoon of baking powder and season it with salt, pepper and some chicken or anchovy seasoning powder.
I used prawn and squid but feel free to add mussels, octopus, clams or any seafood that you like. Some Korean pancake recipes don’t call for an egg but I like mine with it because it makes the pancake somehow soft and fluffy. My version is pretty kick up in heat so if you prefer a less spicy version, reduce the amount of LINGHAM’s Sriracha in the pancake mix. You can also omit it in the pancake mix and just serve the pancake with the spicy sauce if you are making this for kids.
The recipe turned out great. The pancake was fluffy and soft with a good hit of heat from the LINGHAM’s Sriracha and kimchi. The light tangy kimchi flavours really enhanced the seafood bits while the spring onions that has been lightly caramelized gave the pancake a delicious oniony note.
Hope you like cos I do… leave me note if you tried this recipe and enjoy it!
Korean Kimchi Seafood Pancake with LINGHAM’s Sriracha
200gm Korean Pancake Mix
300ml Cold Water
2 tbsp LINGHAM’s Sriracha Sauce
2 pcs Squid or Octopus
7-8 pcs Prawn
150gm Spring Onion
Some Coriander leaves (optional)
1 Red Chili
2 Garlic cloves
Salt & Pepper
1 tbsp LINGHAM’s Sriracha Sauce
1 tbsp Apple Cider Vinegar
1 tbsp Soy Sauce
Toasted Sesame Seeds
Clean squid and shelled prawns. Cut squid into strips and prawns into cubes.
Remove kimchi from its juices and chopped then into small pieces.
Clean spring onions and cut into long section.
Cut red chili into slices and remove seeds.
Grate or pound garlic cloves to a paste.
Mix Korean Pancake Mix, cold water, egg, garlic paste and LINGHAM’s Sriracha Sauce till smooth but don’t over mix.
Add in chopped Kimchi and mix well.
Heat up pan with a little drizzle of oil on low fire.
Add in few red chili and arranged a handful of spring onion and a few coriander leaves over the chili.
Add in some squid and prawn around and top of the spring onions.
Slowly add in a ladle full of on the seafood and spring onions to form a pancake.
Cook on low heat for a few minutes before flipping the pancake over gently.
Once the pancake and seafood is fully cooked and golden, remove and set aside.
Repeat the steps to make the pancake still batter and ingredients are used up.
Mix all the sauce ingredients together.
Serve Kimchi Seafood Pancake warm with the sauce.
Extra Notes and Tips
- Use any other seafood you like besides prawns and squids
- Substitute Korean Pancake premix with same amount of regular flour but add 1 tbsp baking powder and season well with salt and pepper. A tbsp of anchovy or chicken seasoning powder is optional
- Reduce the amount of LINGHAM’s Sriracha sauce accordingly to your heat tolerance