Korean Pancake

It's a crispy savory pancake with spring onions and other vegetables. Serve it with the delicious sauce and enjoy!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

First prepare the vegetables. Cut the spring onions into 3 inches long, and the zucchini, and onions into julienne. Make sure the shrimps are peeled and clean.

Step 2

In a large bowl add all the dry ingredients for the pancake batter. In a small bowl crack the eggs and beat them well, then add it to the dry ingredients along with the water. The batter should be runnier than regular sweet pancake batter.

Step 3

Add all the prepared vegetables with the batter and mix well.

Step 4

In a medium pan, add 3 tbsp of oil. When the oil is hot, add about 3 scoops of the pancake mixture and spread it around the pan, and add the shrimps on top as you like.

Step 5

Cover it with a lid and cook it over medium flame for 3 minutes until the bottom is crispy, then flip. Press the pancake with a spatula for 30 seconds, then cook it again for another 3 minutes.

Step 6

When the layer is crispy, take it out of the pan and cut it into small square pieces.

Step 7

Mix all the ingredients for the sauce and serve it with the pancake.