Vermicular | Korean Seafood Pancake

Korean Seafood Pancake

Tailored for: Vermicular Frying Pan 24cm Deep / 26cm
Oven-Safe Skillet 24cm Deep / 26cm
Cooking Time
10 min

1 large egg
½ cup (60 g) cake flour, sifted
¼ cup (40 g) rice flour
½ teaspoon sugar
1 teaspoon soy sauce
⅔ cup (150 ml) water
¼ teaspoon kosher salt

6 small shrimp
½ squid, cleaned–body cut into ¼” rings and tentacles cut into small clusters
½ bunch garlic chives, ends removed and cut into 1” pieces
1 tablespoon vegetable oil
2 tablespoons sesame oil, divided

Dipping Sauce
1 tablespoon soy sauce
2 teaspoons apple cider vinegar
2 teaspoons honey
½ teaspoon sugar
½ teaspoon Korean chili pepper 
1 teaspoon white sesame seeds 
½ clove garlic, grated
Kosher salt, to taste
Sesame oil, to taste

  1. In a large bowl, whisk together ingredients for Batter. Add in shrimp, squid, garlic chives. Stir to combine.

  2. Preheat the pan over medium-high heat for about 90 seconds. Add in vegetable oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then turn off heat.

  3. Once the smoke begins to clear, ladle Batter into the pan and cook over low heat for about 3 minutes. Flip when lightly browned.

  4. Drizzle 1 tablespoon of sesame oil around the edge of the pancake and cook for about 3 minutes, occasionally pressing down with a spatula. Once lightly browned, flip again.

  5. Add in the remaining sesame oil around the edge of the pancake and cook for another 2 minutes while pressing down. Flip when golden brown and crispy. Repeat for the other side. Remove from the pan and slice into bite-sized pieces. In a small bowl, mix ingredients for Dipping Sauce and serve together with the pancake.

  • Add in sesame oil from the outer edge of the pan for a crispier texture.

  • Adding other ingredients such as kimchi, thinly sliced pork belly and carrots are also recommended.

  • Using cake flour, rather than all-purpose, yields a crispier and lighter texture.

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