Korean Water Parsley Shrimp Pancake

Quick answer

Total time: 27 min
Level: Easy
Servings: 2 servings
Ingredients: 9

About this dish

This Korean pancake combines fresh water parsley and cocktail shrimp in a light, seasoned batter.

The preparation starts by cutting cleaned water parsley into five-centimeter pieces, slicing onions thinly, and drying the shrimp to prevent oil splattering. The batter is mixed using pancake flour, cold water, an egg, and a pinch of salt until smooth. The vegetables and shrimp are folded in gently with chopsticks to keep the texture light. Cooking the batter in a well-oiled pan over medium heat for two to three minutes on each side produces a pancake with thin, crispy edges. The water parsley stems retain their crispiness even after frying, contrasting with the tender shrimp. The herbal fragrance of the parsley blends with the clean sweetness of the shrimp. It is typically cut into bite-sized pieces immediately after cooking and served warm with a soy sauce and vinegar dipping sauce.

Ingredients

servings

IngredientAmountUnit

water parsley120 gg

cocktail shrimp150 gg

Korean pancake mix120 gg

water160 mlml

egg1 pcspcs

onion50 gg

salt2 gg

cooking oil2 tbsptbsp

soy sauce1 tbsptbsp

Shop All Ingredients

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Pick out any yellowed leaves from water parsley (120 g), rinse under running water, and cut into 5 cm lengths.

Blot cocktail shrimp (150 g) thoroughly dry with paper towel.
2

Season

Thinly slice onion (50 g) lengthwise into strips.

In a bowl, whisk pancake mix (120 g), cold water (160 ml), egg (1), and salt (2 g) until completely smooth.
3

Prep

Add water parsley and onion to the batter and toss lightly with chopsticks.

Add shrimp last and fold only 2-3 times to distribute without clumping.
4

Control

Heat oil (2 tbsp) in a pan over medium heat.

Pour the entire batter in at once and spread into an 18-20 cm round. Gently reposition any shrimp so they are evenly spaced on top.
5

Heat

Cook 2-3 minutes until the edges are golden and firm, then flip in one motion.

Cook the other side 2-3 minutes until the edges are crisp.
6

Finish

Mix soy sauce (1 tbsp) with a few drops of vinegar for a simple dipping sauce.

Cut the jeon right away and serve with the sauce.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Herbal water parsley and sweet cocktail shrimp fold into a savory batter with a bright finish.
Finish cue: Cook 2-3 minutes until the edges are golden and firm, then flip in one motion.
Avoid this: Do not overmix the batter for a crispier texture.