Last month, Bon Appetit did a feature on South Korea and included a recipe for haemul pa jeon (seafood and green onion pancake). The recipe, as long as you don’t mind deveining shrimp, was super easy to follow and made for perfect noshing at the Hollywood Bowl. Check out the recipe after the jump and try it yourself.
Shrimp and Green Onion Pancakes (By Jamie Purviance, as seen in Bon Appetit July 2009)
4 to 6 servings
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
Pancakes:
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.
Sauce:
Whisk soy sauce, 2 tablespoons water, lemon juice, sesame oil, and gochu garu in medium bowl; divide among 4 to 6 small dipping bowls.
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.
