Crispy Gim (Seaweed) and Fish Cake Egg Pancake
Easy Side Dish: Gim Fish Cake Egg Pancake Recipe
Here’s a great recipe to use up any leftover fish cakes and slightly stale seaweed! Both fish cakes and seaweed are packed with umami, so combining them creates an irresistible flavor that will have you reaching for more. I used gomch-gim (a type of laver seaweed), and its chewy texture added an extra layer of deliciousness. This pancake is perfect as a simple side dish for rice, a snack, or even an accompaniment to drinks.
Ingredients
- 4 sheets thin fish cake
- 1 sheet gim (laver seaweed, unseasoned, gomch-gim recommended)
- 2-3 Tbsp pancake mix (buchim garu)
- 1-2 eggs
- 4-5 Tbsp water
- Pinch of salt (optional)
- Pinch of pepper (optional)
Cooking Instructions
Step 1
First, thinly slice the fish cakes into bite-sized pieces for easy pan-frying. If you prefer to remove some of the oiliness from the fish cakes, you can quickly blanch them in boiling water for about 30 seconds before slicing.
Step 2
For this recipe, I used unseasoned roasted gomch-gim. The seaweed will naturally break apart when mixed into the batter, but it’s helpful to tear it into smaller pieces beforehand so it incorporates smoothly without clumping. Don’t hesitate to use slightly softened seaweed; it works wonderfully here.
Step 3
To ensure a crispy texture and help the seaweed and fish cake adhere well to the batter, use only 2-3 tablespoons of pancake mix. Add about 4-5 tablespoons of water, adjusting as needed, until the seaweed is well dispersed and the batter is smooth, just enough to coat the ingredients. For a richer, more savory flavor, add 2 eggs, and if you do, reduce the water to about half (2-2.5 Tbsp).
Step 4
Heat a generous amount of cooking oil in a pan over medium heat. Once the oil is hot, ladle portions of the fish cake and seaweed batter into the pan. You can make them any size you like, but forming them into 1-2 bite-sized portions makes them easy to eat and convenient to cook.
Step 5
Wait until the bottom of the pancake is golden brown and the edges look slightly set before flipping. This will prevent the pancake from falling apart and make it easier to flip gracefully. After flipping, gently press down with a spatula or chopsticks to ensure the other side cooks evenly. Continue to cook until both sides are beautifully golden brown. Your delicious Gim Fish Cake Egg Pancake is ready!
