These seafood fritters are often eaten by Koreans as a side dish, and they are very tasty and nutritious as the seafood, such as shrimp and squid, mix with various vegetables. It’s also great for lunch box side dishes and party and holiday foods. Try them someday.
Yield: 12 Pieces
Short Korean Lesson
- SeGyun (세균) = Germ
- OYeom (오염) = Pollution
⏰ The video for this recipe will be started at 2:41.
- ½ Cup Squid (4 oz)
- ½ Cup Shrimp (4 oz)
- ¼ Cup Garlic Chives or Green Onions
- ¼ Cup Onion
- 2 Tbsp Carrot
- 1 Tbsp Red Hot Pepper
- ¼ Cup All Purpose Flour
- 1 Egg (1 Pinch Salt)
- ⅛-¼ tsp Salt
- 1 Tbsp Water (Optional)
- Some Cooking Oil
First of all, chop about 1 cup worth of seafood that you like into tiny chunks. I will use ½ cup each of squid and shrimp today.
Finely chop all the vegetable ingredients like you did with the seafood ingredients. So, I will chop ¼ cup of either garlic chives or green onions, ¼ cup of an onion, 2 Tbsp of carrot, and 1 Tbsp of red hot pepper.
Put all the chopped seafood and vegetable ingredients in a bowl.
To make the ingredients stick together well, we will mix the ingredients with ¼ cup of all purpose flour and ⅛-¼ tsp of salt. If it is too dry, you can add about 1 Tbsp of water into the mixture.
Take out a spoonful of the mixture.
And then, shape the mixture into a flat round patty. Do the same thing for the rest of the mixture. You will get about a dozen.
Break 1 large egg and whisk it with 1 pinch of salt.
Dip the patty in the egg mixture and roll it a few times.
Take the patty out of the egg mixture and let the extra egg drip off a little.
Place the seafood patty on a heated nonstick pan with a generous amount of cooking oil. Fry them for about 6 minutes on medium-low.
When one sides become nicely golden brown, flip them over and fry the other sides for another 6 minutes on medium-low, or until they become golden brown.
They taste the best when they are still warm, but they are also good to eat later too.