Korean Shrimp Leek Pancake. A delicious savoury pancake that is easy and quick to make! A great side dish or appetizer for yourself or guests!
This pancake idea originates from Korea and there are many variations of it. Mine contains shrimp, leeks, green onion, eggs, flour, water, garlic powder and salt!
It comes together very quickly and tastes so amazing thanks to the charred leeks. And the sauce is a must! I’ve included the recipe below.
Tips for Making this Pancake
When you make this recipe you must ensure you use a non-stick well oiled pan. This ensure the pancake does not stick since it’s a flour based batter. It’ll also help you flip it over more easily.
You also have a choice between making small pancakes or one big one. If you’re making one large pancake, use a plate to help you flip it over.
Don’t worry if the pancake looks charred or “burned”. The charred parts of the pancake are actually the best parts especially when it comes to the leeks.
When you pour the batter, make sure the batter is spread thinly without any holes in the pancake. If it’s too thick, it’ll take much longer to cook through and you will take a lot of flour batter.
What if I’m not a fan of Shrimp
If you’re not a big fan of shrimp, you may omit the shrimp and just use leeks and green onion! You can always substitute with another seafood ingredient as well.
Well I hope you give this Korean Shrimp Leek Pancake a try. It’s so delicious when made correctly and you’ll be coming back for more!
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Korean Shrimp Leek Pancake
- 1 green onion stalk chopped into 1 inch pieces
- 10 shrimps peeled and deveined
- 1 leek thinly sliced into 1 inch long matchsticks
- 3/4 cup all purpose flour
- 3/4 cup water
- 1/2 tsp garlic powder
- 1 tsp salt
- 1 egg
- Avocado oil for cooking
- 2 tbsp soy sauce
- 2 tbsp apple cider vinegar
- 1/2 tsp gochujang paste
- 1/2 tsp sesame oil
- 1 tsp fish sauce
- Sprinkle sesame seeds
- In a large bowl, mix together your pancake ingredients except the shrimps. Mix until well combined.
- Heat a large non-stick pan over medium high heat. Add 2-3 tbsp of avocado oil. Pour half batter in to make a big pancake or ladle about 1/2 cup of batter to make smaller pancakes. Spread the pancake out thinly. Top off with a shrimp.
- Fry on each side until golden crispy brown, about 5-7 minutes. Serve with dipping sauce!
- In a small bowl whisk together sauce ingredients.