Korean Shrimp Leek Pancake

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 that usually require using store bought Korean pancake mix. However, mine contains shrimp, leeks, green onion, eggs, flour, water, garlic powder and salt!

My Korean pancake recipe 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.

Other recipes you may like!

Dak Galbi
Korean Potatoes Gamja Jorim
Kimchi Tofu Stew

Tips for Making this Pancake

When you make this recipe you must ensure you use a non-stick well oiled pan. This ensure the korean pancake batter does not stick since it's flour based . 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!

For this recipe

You will need the following Korean pancake ingredients:

Pancake:

• 1 green onion stalk chopped into 1 inch pieces
• 10 shrimps peeled and deveined
• 1 leek thinly sliced into 1 inch long matchsticks
• ¾ cup all purpose flour
• ¾ cup water
• ½ tsp garlic powder
• 1 tsp salt
• 1 egg
• Avocado oil for cooking

Dipping sauce:

• 2 tbsp soy sauce
• 2 tbsp apple cider vinegar
• ½ tsp gochujang paste
• ½ tsp sesame oil
• 1 tsp fish sauce
• Sprinkle sesame seeds

How to make Korean Pancake

Pancake:

1. In a large bowl, mix together your pancake ingredients except the shrimps. Mix until well combined.
2. Heat a large non-stick pan over medium high heat. Add 2-3 tablespoon of avocado oil. Pour half batter in to make a big pancake or ladle about ½ cup of batter to make smaller pancakes. Spread the pancake out thinly. Top off with a shrimp.
3. Fry on each side until golden crispy brown, about 5-7 minutes. Serve with dipping sauce!

Sauce:

1. In a small bowl whisk together sauce ingredients.

Give it a try!

Well I hope you give my Korean Shrimp Leek Pancake recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.

Thanks for visiting my blog! If you enjoyed this Korean pancake with shrimp, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!

Made this recipe and loved it?

If you could leave a star rating, I would greatly appreciate it 🙂 Thanks so much!

Take care,
Christie

*This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs

Korean Shrimp Leek Pancake (30-min. Recipe)

christieathome

Korean Shrimp Leek Pancake. A delicious savoury pancake that is easy and quick tomake! A great side dish or appetizer for yourself or guests!

5 from 4 votes

Print Recipe Pin Recipe

Cook ModePrevent your screen from going dark

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Appetizer, Side Dish

Cuisine korean

Servings 12 pieces

Calories per serving 48 kcal

Ingredients

  

1x2x3x

Pancake:

• 1 stalk green onion chopped into 1 inch pieces
• 10 shrimp peeled and deveined
• 1 leek thinly sliced into 1 inch long matchsticks
• ¾ cup all purpose flour
• ¾ cup water
• ½ teaspoon garlic powder
• 1 teaspoon salt
• 1 egg
• Avocado oil for cooking

Dipping sauce:

• 2 tablespoon regular soy sauce
• 2 tablespoon apple cider vinegar
• ½ teaspoon gochujang
• ½ teaspoon sesame oil
• 1 teaspoon fish sauce
• ⅛ teaspoon sesame seeds

Instructions

 

Pancake:

• 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 tablespoon of avocado oil. Pour half batter in to make a big pancake or ladle about ½ 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!

Sauce:

• In a small bowl whisk together sauce ingredients.

Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

Copyright PolicyPlease do not copy and paste my recipes or use my photos in your own site/blog or social media. If you use my recipe for adaptation, please provide a link back to my recipe and re-write in your own words. Thank you.

Suggested Equipment & Products

Mixing bowl

Measuring Set

Cutting Board

Santoku Knife

Large Non-Stick Pan

Nutrition

Calories: 48kcal | Carbohydrates: 7g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 447mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

Course Appetizer, Side Dish

Cuisine korean

Keyword korean egg pancake dish, korean pancake, korean pancake and sauce, korean pancake crispy, korean pancake mix, korean shrimp leek pancake

Suggested Products