Name: Haemul Pa Jeon (Korean Shrimp and Green Onion Pancakes)
Yield: Makes 4 to 6 servings
Ingredients: 2 large eggs; 1 1/2 cups cold water; 1/2 teaspoon coarse kosher salt; 1/2 teaspoon gochu garu (Korean red pepper powder)* or 1/8 teaspoon cayenne pepper; 1/4 teaspoon freshly ground black pepper; 1 1/2 cups all purpose flour; 1/2 pound uncooked shrimp, peeled, deveined, cut into 1/3-inch pieces; 1 medium onion, halved, very thinly sliced; 8 green onions (white and pale green parts only), cut into 3- to 4-inch-long matchstick-size strips; 1 medium carrot, peeled, cut into 3-to 4-inch-long matchstick-size strips; 1/2 cup reduced-sodium soy sauce; 2 tablespoons water; 2 tablespoons fresh lemon juice; 2 teaspoons Asian sesame oil; 1 teaspoon gochu garu (Korean red pepper powder)* or 1/4 teaspoon cayenne pepper; 4 tablespoons vegetable oil, divided

Shrimp and Green Onion PancakesTom Schierlitz

Haemul pa jeon—savory pancakes that are crispy outside and soft and tender inside—are a popular Korean side dish. They're best served warm, then dipped in a sauce of soy, lemon, and sesame.

Cooks' Note

*Also known as Korean crushed red pepper; available at Korean markets.

Recipe information

Yield
Makes 4 to 6 servings

Ingredients

Pancakes:

2 large eggs

1 1/2 cups cold water

1/2 teaspoon coarse kosher salt

1/2 teaspoon gochu garu (Korean red pepper powder)* or 1/8 teaspoon cayenne pepper

1/4 teaspoon freshly ground black pepper

1 1/2 cups all purpose flour

1/2 pound uncooked shrimp, peeled, deveined, cut into 1/3-inch pieces

1 medium onion, halved, very thinly sliced

8 green onions (white and pale green parts only), cut into 3- to 4-inch-long matchstick-size strips

1 medium carrot, peeled, cut into 3-to 4-inch-long matchstick-size strips

Sauce:

1/2 cup reduced-sodium soy sauce

2 tablespoons water

2 tablespoons fresh lemon juice

2 teaspoons Asian sesame oil

1 teaspoon gochu garu (Korean red pepper powder)* or 1/4 teaspoon cayenne pepper

4 tablespoons vegetable oil, divided

Preparation

For pancakes:
Step 1
Whisk eggs in medium bowl to blend. Whisk in 1 1/2 cups cold water, 1/2 teaspoon salt, gochu garu, and 1/4 teaspoon black pepper. Add flour; whisk until smooth. Mix in shrimp, all onions, and carrot. Let batter stand 1 hour at room temperature.
For sauce:
Step 2
Whisk soy sauce, 2 tablespoons water, lemon juice, sesame oil, and gochu garu in medium bowl; divide among 4 to 6 small dipping bowls.
Step 3
Heat 1 tablespoon oil in each of two 10-inch-diameter nonstick skillets over medium heat. Add 1 cup pancake batter to each, spreading to edges of skillet. Cook until edges are firm and bottom is golden brown, about 4 minutes. Using spatula, turn pancakes over. Cook until second side is golden brown and shrimp is cooked through, about 4 more minutes (center will be soft). Increase heat to high and cook until bottom is deep brown, about 1 minute longer per side. Slide pancakes out onto cutting board. Repeat with remaining oil and batter, forming 2 more pancakes. Cut pancakes into wedges. Serve warm or at room temperature with dipping sauce.

TagsPancake Korean East Asian Asian Shrimp Shellfish Seafood Scallion Onion Root Vegetable Vegetable Snack Starter Side Dinner Brunch Dairy Free Nut Free Saute Bon Appétit

Recipe information

Ingredients

Pancakes:

Sauce:

Preparation

For pancakes:

Step 1

For sauce:

Step 2

Step 3

Recipe notes