Only Takes 3mins! Rice Paper Korean Pancake
A quick and crispy twist on Korean seafood scallion pancakes using rice paper instead of flour batter. This 3-minute recipe delivers golden, crunchy edges with a soft, savory filling of vegetables, seafood, and egg- all held together by chewy rice paper. Perfect for a light lunch, snack, or appetizer.
8/2/20251 min read
Ingredients (1 pancake)
2 sheets rice paper
2 oz onion, sliced into 2-inch strips
2 oz red cabbage, sliced into 2-inch strips
2 oz carrot, sliced into 2-inch strips
2 oz scallions, cut slightly shorter than the rice paper
3 oz mixed seafood, thawed
1 egg, beaten
Cooking oil
(Optional) Sliced red jalapeño for garnish
Dipping Sauce
2 tbsp soy sauce
1 tbsp vinegar
½ tbsp gochugaru (Korean red chili flakes)
½ tbsp sesame oil
Instructions
Prep ingredients
Slice vegetables into 2-inch strips. Beat the egg. Thaw seafood.Heat skillet
Add a thin layer of oil to a non-stick pan and heat over medium.First rice paper
Soak 1 rice paper sheet in water for about 10 seconds. Place directly onto the hot skillet.Add toppings
Quickly layer scallions, seafood, onion, cabbage, and carrot. Drizzle beaten egg evenly over the top.Second rice paper
Soak the second rice paper and place it on top as a lid.Cook and flip
Once the egg starts setting, flip the pancake gently. Cook until both sides are golden and crispy.Garnish and serve
Optional: top with sliced red jalapeño.
Mix dipping sauce ingredients in a small bowl.
Serve the pancake hot with dipping sauce.
