Spicy Seafood “Donggeurangttaeng” (Korean Seafood Patties)
Flavorful Seafood Patties with a Kick from Cheongyang Peppers
Enjoy these savory seafood patties, quickly prepared and pan-fried to perfection! Bursting with the rich umami of various seafood and a delightful spicy kick from Cheongyang peppers, these patties are both delicious and easy to make. They make a fantastic appetizer or side dish, offering a delightful contrast in textures and a wonderfully aromatic experience.
Main Ingredients- Frozen Mixed Seafood (scallops, clams, squid, mussels, shrimp meat) 3 handfuls (approx. 300g)
- All-purpose Flour 2 Tbsp
- Pancake Mix (Buchim Garu) 2 Tbsp
- 1 Egg
- 4 Cheongyang Peppers
- Shredded Carrot 5 Tbsp
- 1/2 Small Onion
- 5 Stalks of Scallions or Green Onions
- 1 pack Enoki Mushrooms
- 3 Tbsp Sweet Corn Kernels (canned)
- Pinch of Sesame Seeds
- Grapeseed Oil or Cooking Oil, for frying
Seasoning- Salt, to taste (approx. 2/3 tsp recommended)
- Black Pepper, to taste
- Salt, to taste (approx. 2/3 tsp recommended)
- Black Pepper, to taste
Cooking Instructions
Step 1
If using frozen mixed seafood, it may require thawing. This particular product is flash-frozen and can be used directly, but for freshness, rinse it lightly under cold running water and drain thoroughly. Prepare about 3 generous handfuls.
Step 2
You can rinse the seafood under running water or gently massage it with a pinch of coarse salt to remove any fishy odors. If the squid pieces are large, finely chop them. The other seafood can be left as is.
Step 3
Finely mince the Cheongyang peppers. Finely shred the carrots. Mince the onion. Chop the scallions or green onions. Trim the base of the enoki mushrooms and shred them finely. Drain the canned sweet corn. Place all prepared vegetables and corn in a large bowl.
Step 4
Add the prepared seafood, chopped squid, minced vegetables, and sweet corn to the bowl. Season with salt (start with about 2/3 tsp, as you can adjust later) and a pinch of black pepper. Mix everything gently to combine. Remember that the flour and pancake mix will absorb some moisture, so it’s best not to over-salt at this stage.
Step 5
Add 2 Tbsp of all-purpose flour and 2 Tbsp of pancake mix to the seafood mixture. Crack in 1 egg. Mix thoroughly with your hands or a spatula until a cohesive mixture forms. The moisture from the seafood and vegetables should create a slightly sticky batter; do not add any extra water. This consistency is key for creating nicely shaped and golden-brown patties.
Step 6
Heat a generous amount of grapeseed or cooking oil in a pan over medium-low heat. Spoon about a tablespoon of the mixture onto the hot pan, shaping it into a small, flattened patty. Fry on both sides until golden brown and cooked through. These patties are best enjoyed hot off the pan, when the seafood flavors are most vibrant and the spicy notes are perfectly balanced.
