Kim Dae-seok's Abalone and Sea Tangle Pancake

• sea tangle 300g
• abalone 5 pieces
• green chili pepper 1 piece
• panko flour 100g
• potato starch generous 2 tablespoons
• roasted perilla seed powder 1 tablespoon
• salt 0.25 tablespoon
• dried anchovy sauce 1 tablespoon
• mirin 1 tablespoon
• water 1.5 cups
• vegetable oil as needed
• natural sea salt 1 tablespoon (for washing)

Recipe 🍳

Cooking tips 💡

• Adding potato starch along with panko flour helps maintain crispiness even after cooling, resulting in a chewier and crunchier texture.
• Including 1 tablespoon of roasted perilla seed powder enhances the natural sea scent of sea tangle and adds a pleasant, nutty aftertaste.
• Avoid making the pancake too thick—it may become sticky like rice cakes. Use the back of a spoon or ladle to spread the batter as thinly as possible, and cook over high heat like frying for the best flavor.

Recommended for 🙋

• ⭐Those seeking a special and unique pancake to enjoy with makgeolli on rainy days.
• ⭐Home cooks eager to explore new seasonal dishes using sea tangle beyond simple salads.
• ⭐Food lovers who enjoy a satisfying contrast of crispy, chewy batter with bursts of tender abalone inside.