If the thickness of the kelp is too thin, it will be difficult to fry pancakes, so choose an appropriate one.
Calories
79kcal
Carbs
13.2g
Protein
4.3g
Fat
1.6g
Sodium
311mg
Ingredients
Main
Others
Kelp 30g, Nutrient-rich Chives 3g, Chopped Green Chili 3g, Chopped Red Chili 3g, Chopped Shrimp Meat 10g, Flour 10g, Water 8g, Salt, to taste[멸치액적소스]Anchovy Fish Sauce 2g, Water 3g, Sugar 2g, Sesame Salt 2g, Chili Powder 1g, Thin Green Onion 2g
Finding these ingredients in the US
- Chili PowderLook for 'gochugaru' (Korean chili flakes) at Korean or Asian markets. Crushed red pepper is sharper and hotter — use about half if substituting.
- KelpDried kelp — sold as 'dashima' at Korean markets or as 'kombu' at Japanese and health-food stores.
- Sesame SaltToasted sesame seeds are in the spice or international aisle; raw ones just need a quick toast in a dry pan.
Nutrition Facts
Per 100g of main ingredientsThin Green Onion
- Rich in vitamin C (11mg) — acts as an antioxidant and helps you absorb iron
- Rich in iron (1mg) — helps your blood carry oxygen
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Pour enough water to submerge the kelp into the pot, boil over medium heat, let sit for about 10 minutes, drain, rinse in cold water, and cut into 18cm pieces.
🔍Deseed the green/red chili and finely chop, and also chop the chive and shrimp meat.
🔍Add water and salt to the flour to make dough, then mix in the chopped vegetables evenly.
🔍Dip kelp in the batter from 3 and pan-fry in oiled pan until golden.
🔍Once the kelp pancake has cooled slightly, roll it up and secure with a skewer so it can be cut.
🔍Cut 5 into about 4cm lengths and serve with anchovy fish sauce.