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finished recipe sliced into wedges and served on a board with chopsticks

Korean Vegetable Shrimp Pancake with Gochujang Dipping Sauce


Description

Extra crispy pancakes full of fresh veggies and shrimp in a slightly chewy batter and dunked in spicy sauce...this Korean Pancake is the quick appetizer or main dish you've been looking for. 


Ingredients

Scale

1 leek, cleaned and thinly julienned into 2 inch strips (about 1 1/2 cups

1/2 cup carrots, thinly shredded

2-3 green onions, cleaned and thinly julienned into 2 inch strips

3/4 cup self-rising flour

1/4 cup corn starch

1/2 teaspoon ground ginger

1 teaspoon salt, plus more to taste

1/2 teaspoon white pepper

1 large egg

3/4 cup cold water

3/4 cup small shrimp

2-3 tablespoons canola oil

1 tablespoon minced cilantro, for serving

Korean Pancake Dipping Sauce

1/4 cup light soy sauce

1 tablespoon water

1 tablespoon rice wine vinegar

1 teaspoon chili crisp

1 teaspoon gochujang chili paste

1 teaspoon sugar

1/2 teaspoon sesame oil

1/4 teaspoon sesame seeds, optional


Instructions

  1. For the vegetables: wash, dry and julienne the leek, carrots and green onions (the green and white parts). Aim for 3-4 cups total.
  2. For the Korean pancake batter: Combine egg and cold water in large bowl and whisk well. Combine flour, cornstarch, ground ginger, salt, and white pepper in a medium bowl. Whisk to combine. Add flour mixture into the cold batter and mix just until combined (there will be lumps - don't be alarmed). Add julienned leeks, spring onions, shredded carrots and small shrimp.
  3. For the simple dipping sauce: Combine the soy sauce, water, rice wine vinegar, sesame oil, sugar, chili crunch and gochujang in a microwave safe bowl. Heat in microwave for 1 minute. Remove from microwave and stir to ensure sugar has dissolved.

  4. Cooking and serving: Heat 2 tablespoons vegetable oil in a large nonstick skillet or cast iron pan over medium-high heat. Once heated, add half of the pancake mixture (about 1.5 cups) to the hot oil directly in the center of the pan, ensuring vegetables and shrimp are evenly distributed around the frying pan. After about 2 minutes cooking on medium-high, lower to medium heat, and cook for a total of 4-6 minutes on each side.
  5. Move the first pancake to a rack over a baking pan in a warm oven (200) while making the last pancake with the remaining batter (this recipe will make 2 large pancakes).
  6. Move the finished pancakes to a cutting board and slice into wedges or squares, top with cilantro and serve with Spicy Korean Dipping Sauce.

Notes

Use a combination of vegetables that you have in your refrigerator, just ensure everything is cut to a similar size to promote even cooking time.

  • Prep Time: 20
  • Cook Time: 20
  • Category: Easy Recipes
  • Method: Oven and Stove Top
  • Cuisine: Asian

Keywords: Korean Vegetable Pancakes, Korean Pancake Dipping Sauce, Best Korean Pancake, Korean Shrimp and Vegetable Pancake