Dotted with bits of vegetables and seafood or meat, savory pancakes are both a popular side dish on the Korean dinner table and a beloved street-food snack. To make them more elegant, we’ve kept these crisp, colorful pancakes on the small side so they can be easily picked up with chopsticks and eaten in a few bites.
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2000s Recipes + Menus
Shrimp and Scallion Pancakes
Serves8 (first course)
- Active time:45 min
- Start to finish:45 min
March 2009
- 2 garlic cloves
- 3/4 cup water
- 2 large eggs, beaten
- 1 tablespoon Asian sesame oil
- 3/4 cup all-purpose flour
- 1 bunch scallions, cut into thin matchsticks
- 1/2 red bell pepper, cut into thin matchsticks
- 1/2 lb medium shrimp, peeled and halved lengthwise
- 1/4 cup vegetable oil, divided
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Accompaniment:
soy-pickled jalapeños including liquid
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Preheat oven to 200ºF. Set a rack in a 4-sided sheet pan and put in oven.
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Mince and mash garlic with 3/4 tsp salt, then whisk together with water, eggs, and sesame oil. Whisk in flour until smooth. Stir in scallions, bell pepper, and shrimp.
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Heat 1 Tbsp oil in a 12-inch nonstick skillet over medium-high heat until hot. Stir batter, then cook pancakes in batches of 4 (2 Tbsp each, with some vegetables and 1 or 2 pieces shrimp), pressing down lightly with a large spatula to flatten and evenly distribute vegetables, turning once, until golden and cooked through, 3 to 5 minutes per batch. Drain on paper towels, then transfer to rack in oven to keep warm. Add oil to skillet between batches as needed.
Cooks’ Note: Pancakes can be kept warm up to 1 hour.
- Keywords
- lillian chou,
- seafood,
- korean,
- asian,
- pancake
Recipes
Mind, Body, and Seoul
Korean food is among the most accessible of Asian cuisines, as relatively simple textures and flavors—garlic, chiles, the sweet meatiness of short ribs—add up to a complex, beautifully balanced whole.
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