Korean Spring Onion Pancake with New Zealand Greenshell Mussels


Serves: [enter detail here]


Pancake Batter

  • Mix the flour, egg, water, kimchi juice, spring onion & salt in a bowl; stir to form a batter. Allow the mixture to rest for 20 minutes.

Dipping Sauce 

  • In a mixing bowl add soy sauce, rice vinegar, sugar, chilli & garlic. Mix well & allow to steep for 1 hour.

Cooking Pancakes 

  • Preheat an oven to 180°C (350°F). 
  • Heat up a pan and coat with some oil. 
  • Ladle the batter onto the pan & add the chopped greenshell mussels. 
  • Pan-fry for a couple of minutes until the bottom surface turns slightly brown, flip it over & then place the remaining mussels on top of the pancake & bake in the oven until it has the pancake is just cooked (no liquid movement) & the mussel are hot. 
  • Garnish with kimchi (& coriander) on top or to the side. 
  • Plate & serve with the dipping sauce.

About the Chef

The Greenshell™ Mussel is possibly the most iconic representative of New Zealand’s seafood history. As a travelling ambassador for New Zealand cuisine I have always utilised Greenshell™ Mussels with complimentary results. At home, New Zealand diners recognise the Greenshell™ Mussel ...
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