Chewy and Crispy Natural Mussel (‘Seop’) Pancake Recipe
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Introducing a chewy and crispy pancake made with ‘Seop’, natural mussels brimming with the flavor of the sea. Recreate the amazing crispiness you tasted at a famous Seop restaurant in Sokcho, right in your own kitchen! We’ve added chives, enoki mushrooms, and chewy clam meat for a rich and satisfying flavor. Using the broth from boiling the mussels adds a deep umami and a subtle mussel aroma to the pancake itself, making it truly special. By mixing flour and rice flour, we’ve achieved an even crispier texture. Frying it in plenty of oil yields a result as delicious as tempura. It’s a fantastic side dish for makgeolli (Korean rice wine) or a wonderful accompaniment to Seop soup.
Ingredients
- Natural Mussels (‘Seop’) 10 pieces
- Clam Meat 1/2 cup
- Enoki Mushrooms 1 pack
- Chives 1 bunch
- Flour 3 cups
- Rice Flour 1 cup
- Salt 1 tsp
- Seop Boiling Water 3 cups
- Red Chili Pepper 1
Cooking Instructions
Step 1
First, carefully clean the natural mussels (‘Seop’) and blanch them lightly. Then, finely chop the mussel meat. For added chewiness, prepare some clam meat as well.
Step 2
Cut the chives into approximately 1-2 cm lengths, and also chop the enoki mushrooms into similar sizes. Finely mince the red chili pepper after removing the seeds. Chopping the ingredients finely helps the pancake hold its shape and prevents it from falling apart.
Step 3
Combine the prepared mussels, clam meat, chives, enoki mushrooms, and minced red chili pepper in a bowl. Season with 1 tsp of salt and mix everything thoroughly until well combined.
Step 4
Now, add 3 cups of flour and 1 cup of rice flour to achieve the desired batter consistency. Using rice flour in addition to regular flour will result in an even crispier texture.
Step 5
Instead of plain water, pour in 3 cups of the savory broth from boiling the mussels. Using the Seop broth will infuse the pancake with deep umami and a subtle mussel aroma, making it uniquely delicious. The batter should be thick enough to scoop and pour, yet flow and slightly cling together. Adjust the amount of flour and rice flour based on the quantity of other ingredients. Be careful not to add too much, as this can make the pancake dense.
Step 6
Heat a frying pan over high heat until thoroughly hot, then add a generous amount of cooking oil. Once the pan is sufficiently hot, reduce the heat to medium and ladle portions of the batter onto the pan. Using plenty of oil is key to achieving a crispy pancake.
Step 7
Cook over medium heat until the bottom of the pancake is golden brown and crispy. Then, carefully flip it over and cook the other side until it’s also golden brown and crispy. The red chili pepper and chives add a vibrant and appetizing color to the pancake.
Step 8
Your crispy and chewy natural mussel (‘Seop’) pancake is ready! Enjoy its best flavor by dipping it in a simple soy sauce dip or seasoned soy sauce while it’s warm. It’s also delicious served with crunchy kimchi, and it makes a perfect accompaniment to a glass of cold makgeolli. Consider serving it alongside Seop soup for a truly special meal!
