Authentic Korean Miyeokjeon (Seaweed Pancake) Recipe

Ingredients

  • 30 grams dried seaweed (miyeok)
  • 1/2 cup flour
  • 1/2 cup water
  • 1 egg
  • 1/4 teaspoon salt
  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame seeds
  • 2 tablespoons vegetable oil for frying

Steps and instructions

  1. Soak the dried seaweed (miyeok) in cold water for about 20 minutes until it gets soft.
  2. Drain the seaweed and rinse it a couple of times in cold water. Cut it into 5 cm long pieces.
  3. In a bowl, mix the flour, water, egg, salt, sesame oil, and soy sauce until you get a smooth batter.
  4. Add the seaweed pieces into the batter and mix well so that each piece is coated with the batter.
  5. Heat up some vegetable oil in a frying pan over medium heat.
  6. Using a spoon, drop spoonfuls of the batter into the pan, trying to flatten it a bit.
  7. Fry each side for about 3 minutes or until golden brown. Repeat this process until you run out of batter.
  8. Once done, sprinkle the miyeokjeon with sesame seeds and serve immediately.

Tools for making

  • Frying pan - Used to fry the miyeokjeon.
  • Bowl - Used to mix the batter for the miyeokjeon.
  • Spoon - Used to drop spoonfuls of the batter into the frying pan.

Recipe variations

  • Use panko breadcrumbs instead of flour for a crispy crust.
  • Replace the flour with rice flour or cornstarch for a gluten-free version.
  • Add thinly sliced vegetables like carrots or bell peppers to the batter for added texture and flavor.
  • Make it spicy by adding some red pepper flakes or a dash of hot sauce to the batter.
  • For a vegetarian or vegan option, omit the egg and use a plant-based egg substitute or simply skip it.
  • Add chopped spring onions or garlic to the batter for an aromatic twist.
  • Experiment with different dipping sauces such as sweet chili sauce, tangy tamarind sauce, or creamy garlic aioli.
  • Try using other types of seaweed such as wakame or kombu for a unique flavor profile.
  • Add some cooked shrimp, squid, or minced meat to the batter for a seafood or meat version.
  • For a healthier alternative, bake the miyeokjeon in the oven instead of frying.

Recipe overview

Miyeokjeon is a savory Korean pancake made with seaweed. This traditional dish is not only delicious but also packed with nutrients from the seaweed. The recipe is quite simple and requires only a few ingredients. You'll start by soaking and cutting the seaweed, then mixing it into a batter. After that, you'll fry spoonfuls of the batter until they're golden brown, sprinkle some sesame seeds on top, and serve. The result is a crispy and flavorful pancake that can be enjoyed as a side dish or a snack. Enjoy this unique taste of Korean cuisine right at home!

Common questions

  1. How long do I need to soak the dried seaweed? - You need to soak the dried seaweed (miyeok) in cold water for about 20 minutes until it gets soft.
  2. How do I prepare the seaweed? - After soaking, drain the seaweed and rinse it a couple of times in cold water. Then, cut it into 5 cm long pieces.
  3. What should I do with the seaweed pieces? - In a bowl, mix the seaweed pieces with a batter made from flour, water, egg, salt, sesame oil, and soy sauce until each piece is well-coated with the batter.
  4. How do I cook the miyeokjeon? - Heat up some vegetable oil in a frying pan over medium heat. Drop spoonfuls of the batter into the pan, trying to flatten it a bit, and fry each side for about 3 minutes or until golden brown.
  5. Any additional garnishing or seasoning? - Once done, sprinkle the miyeokjeon with sesame seeds before serving.

Serving dishes and utensils

  • Frying Pan - A sturdy frying pan for frying the miyeokjeon.
  • Spatula - A spatula for flipping and removing the miyeokjeon from the frying pan.
  • Bowl - A bowl for mixing the batter ingredients.
  • Whisk - A whisk for smoothly mixing the batter.
  • Spoon - A spoon for dropping spoonfuls of the batter into the frying pan.
  • Plate - A plate for serving the cooked miyeokjeon.

Origin stories

Miyeokjeon, a savoury seaweed pancake, harks from the culinary traditions of South Korea. This dish is typically enjoyed during the summer months when seaweed is abundant and the desire for light, easy-to-digest food prevails. The seaweed used, known as miyeok, is believed to be highly nutritious, packed with iodine and calcium, and has been an integral part of the Korean diet for centuries. It has a special place in Korean culture and is traditionally served in a soup form to new mothers, as it's believed to help with recovery. The pancake form, miyeokjeon, not only provides a tasty alternative way to enjoy this nutritious seaweed, but also makes a delightful side dish that pairs well with a variety of main courses. While enjoying your miyeokjeon, just imagine the cool sea breeze of a Korean summer!

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.