Seaweed and Clam Pancake: A Taste of the Ocean
Crispy and Chewy Seaweed and Clam Pancake Recipe
Experience the fresh flavors of the sea with this delightful pancake! The combination of fresh seaweed and chewy clams creates a unique texture and an unforgettable oceanic aroma. Perfect as a side dish or a delicious accompaniment to makgeolli (Korean rice wine), this recipe is simple yet impressive. Get ready to make your taste buds sing!
Ingredients- 1 cup fresh seaweed (cleaned and water squeezed out)
- 1 cup shelled clams (cleaned and purged)
- 2 cups pancake mix (buchim garu)
- 1 teaspoon coarse salt (for seasoning the batter)
- 1 teaspoon sesame oil
- A pinch of toasted sesame seeds
- 1 red chili pepper (for garnish and a hint of spice)
Cooking Instructions
Step 1
First, thoroughly wash the fresh seaweed using coarse salt. This helps to remove any dirt or impurities. Once clean, drain it well using a sieve. If you’ve purchased pre-shelled clams, rinse them again with coarse salt to eliminate any fishy odor, then drain them completely.
Step 2
Season the drained clam meat with 1 teaspoon of coarse salt. This initial seasoning is crucial for the overall flavor of the pancake, so taste and adjust as needed.
Step 3
In a large bowl, combine 2 cups of pancake mix. Gradually add water, starting with about half a cup, while mixing to achieve the desired batter consistency. The amount of water may vary depending on the brand of pancake mix and the moisture content of the seaweed and clams. Aim for a thick but pourable batter – it should flow slowly from a spoon or whisk, not too watery.
Step 4
Once the batter reaches the right consistency, stir in 1 teaspoon of sesame oil for a rich aroma and a pinch of toasted sesame seeds for added texture and flavor. Mix well until everything is evenly combined. At this stage, you can also add the prepared seaweed and clams directly into the batter and mix them in.
Step 5
Finely chop the red chili pepper to be used as a colorful garnish on top of the pancake. It will add a touch of visual appeal and a subtle kick. With all the ingredients prepped, you’re ready to start cooking!
Step 6
Heat a frying pan over medium-high heat with a generous amount of cooking oil. Once the pan is hot, reduce the heat to low. Spoon portions of the batter onto the pan, shaping them into desired sizes. Heating the pan over higher heat initially prevents sticking, while cooking on low heat ensures the pancake cooks through evenly and becomes golden brown and crispy without burning.
Step 7
Cook the pancakes on low heat, turning them occasionally. Be mindful not to use too much oil, as this can make the pancake greasy. A thin layer of oil is sufficient. Slow cooking on low heat is key to achieving a crispy exterior and a tender interior.
Step 8
Seaweed and clams cook relatively quickly. Once one side is golden brown, flip the pancake and cook the other side until golden brown as well. Avoid overcooking, which can make the texture tough. Flip promptly once the desired color is achieved.
Step 9
Voila! Your delicious Seaweed and Clam Pancake is ready. Since the batter is already seasoned, it doesn’t require a separate dipping sauce. The natural savory flavor of the clams and the distinct taste of the seaweed create a wonderful oceanic fusion. Enjoy it immediately while it’s warm for the best crispy and chewy texture!
