How to cook Korean Green Onion and Shrimp Pancakes
- 1/4 pound small cooked shrimp
- 3 large eggs
- 4 large egg whites
- 1 1/2 cups flour
- 2 tablespoons vegetable oil, plus 1 teaspoon vegetable oil
- 1 cup water
- 10 green onions, trimmed, quartered lengthwise, and cut into 3-inch lengths
- 1 small zucchini, ends trimmed and sliced into fine julienne, 3-inches long
- 1 large carrot, peeled, cut into fine julienne, 3-inches long
- 1/4 cup fresh chives, chopped
- Pancake Dipping Sauce (Yang Nyum Jang), see the recipe below
Pancake Dipping Sauce (Yang Nyum Jang) Ingredients:
- FOR THE PANCAKES - Beat 1 egg and 2 egg whites together with a fork. Whisk in the flour, 1 tablespoon oil, and water. Batter should be smooth and medium thick. Let the batter rest for 20 minutes.
- COOKING THE PANCAKES - Beat remaining eggs and egg whites. Heat 1 teaspoon oil in a skillet or a large nonstick griddle over medium-low heat. Pour out approximately 1/2 cup batter, to form a 6 to 8-inch circle.
- Lay 1/4 of the shrimp on top of the pancake along with 1/4 of the green onions, carrots, zucchini, and chives.
- While the pancake is cooking spoon 1/4 of remaining batter over the pancake to fill the spaces between the vegetables. After approximately 3 to 5 minutes, when the egg mixture has begun to set, flip the pancake.
- Cook until browned, pressing down quite hard with a wide spatula to ensure that the batter cooks through. Repeat with remaining batter, shrimp, and vegetables.
- You may refrigerate the pancakes and serve cold or serve fresh at room temperature.
- To serve the Korean Green Onion and Shrimp Pancakes, cut the pancake into wedges and serve with the Pancake Dipping Sauce (Yang Nyum Jang) on the side.
How to cook Pancake Dipping Sauce (Yang Nyum Jang)
- 3 tablespoons reduced sodium soy sauce
- 2 tablespoons cilantro, finely chopped
- 1 green onion, finely chopped
- 1 1/2 teaspoons rice vinegar or cider vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame seeds, toasted and ground
- Combine soy sauce, cilantro, green onion, vinegar, sugar, and sesame seeds.
- Leave at room temperature or refrigerate.
The Korean Green Onion and Shrimp Pancakes (Pajeon) recipe very easy to prepare and so good!
These make wonderful very popular appetizer and snack in Korea. Try using leftover chicken, vegetables, or other meats. In Korea this is called "Pajeon" (also pa-jeon, pachon, pajun, or pajon) and is a typical street vendor food. this savory pancake is very often accompanied by a cup of strong makgoli (traditional Korean rice wine). Use chopsticks or your fingers.
This recipe for Korean Green Onion and Shrimp Pancakes serves/makes: 4 pancakes
The Korean Green Onion and Shrimp Pancakes (Pajeon) recipe is adopted from The Eating Well Magazine - 1993.
Main Ingredient: Shrimp
Preparation Method: Appetizer