Korean Water Parsley Shrimp Pancake
Quick answer
This Korean pancake combines fresh water parsley and cocktail shrimp in a light, seasoned batter.
What makes this special
- Herbal water parsley and sweet cocktail shrimp fold into a savory batter with a bright finish.
- Spring herb brightness of water parsley pairs with sweet shrimp
- Parsley stems stay crisp even after pan-frying
Key ingredients
Core cooking flow
- 1 Pick out any yellowed leaves from water parsley (120 g), rinse under running...
- 2 Thinly slice onion (50 g) lengthwise into strips.
- 3 Add water parsley and onion to the batter and toss lightly with chopsticks.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Season
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.
- 3Prep
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.
- 4Control
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.
- 5Heat
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.
- 6Finish
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.
After the steps
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