This is my Korean seafood pancake, but in waffle form! I show you how to make it in the original method, and if you have a waffle iron or a waffle maker at home. I show you how to make an awesome, handheld, seafood pancake that is the ultimate appetizer!
The seafood pancake is one of my favourite dishes to order at any Korean restaurant. I find the flavours of the seafood along with the green onions a match made in heaven. Taste aside, the pancake itself provides a lot of texture that makes it so damn satisfying to bite into. The crispy shell created from the high heat of a cast iron pan, and the gooeyness of the dough holding everything together makes biting into it oh so enjoyable. It is very similar to eating the crispy ball of a takoyaki except it’s now a very thin pancake.
I mainly did this recipe, because I promised that I’d do 3 video surrounding waffles for the holidays. I initially only wanted to do 2. But I wanted to challenge myself so I included one more to the list, even though I had not idea what the third one was going to be. I figured I would think of something by the time I finished posting the second video (which was the Chicken and Waffles recipe).
When that time came I still had no idea what to do. I was freaking out a bit and was about to settle on doing a bubble waffle recipe. There was a slight problem though. The pan itself was $50 CAD! Which was a bit too high for me to spend on something that’s pretty much a uni-tasker. So, I went to ask my friend for advice on what to do.
She recommended that the price is a bit too steep, and that I should make something with the things around me. Which I, and my wallet, totally agreed on. So, I went back home and started to think of something else to make. That was when my brother suggested that I should make a waffle version of the Korean seafood pancake. And that’s how I got here.
After a couple trial and errors, I found the perfect way to make this. There were two things that needed to be done. The first was to chop everything into small pea size pieces. This allowed them to fit in the nooks and crannies of the waffle for even distribution. The second was to add some cheddar cheese into the batter to give it a nice crunchy shell. Oh man, did that work! The cheese melted on the super hot waffle iron giving us an incredible crunch in every bite. Plus, the depth in the cheddar was a nice paring with the seafood.
I really hope you give this a try. The waffle form makes this a very easy finger food, and the dipping sauce provides a nice tang to the overall seafood and onion flavour. Right now, this is one of my favourite recipes that I’ve done.
1/2 cup flour
1/2 cup rice flour
1 tsp baking powder
2 garlic cloves (minced)
1 cup water
3 green onion stalks
1 1/2 cup seafood (squid and shrimp)
1 cup grated cheddar
1/8 cup low sodium soy sauce
1 diced green onion
1 minced garlic glove
1/2 tsp Korean chili flakes (or crushed chili flakes)
1/2 tsp rice vinegar
1/2 tsp sesame oil
In a large bowl add the flour, rice flour, and baking powder. Give the dry ingredients a good whisk before adding the garlic, beaten egg and water. Set aside for 3o minutes.
While the batter is resting, make the dipping sauce by mixing the soy sauce, green onions, garlic, chili flakes, rice vinegar, and sesame oil in a small bowl.
Now to prepare the seafood. I’m using squid and shrimp, but you can use other ingredients as well such as oysters, clams, octopus, beef, and pork. The main thing you want to do is to cut the filling ingredients into pea size pieces.
After the batter is fully rested, dice the green onions and add it to the batter along with the seafood and the grated cheese. Give everything a good mix.
Heat up the waffle iron and scoop about 1 1/2 cup of the seafood mix onto it. Or whatever size your waffle maker allows. You want to cook this on medium heat for about 2-2 1/2 minutes or until you get a nice and golden brown waffle.
Divide it into 8 pieces and serve immediately with the dipping sauce.