Korean Pancake

Karen Bunal

Ingredients

  • 1/2 cup Korean pancake mix
  • 1/2 cup cold water
  • 1 pinch salt
  • Sliced scallions (about 2 1/2 inches long)
  • Sliced red bell peppers
  • Shrimp (halved)
  • 1 large egg (beaten)
  • Dipping Sauce:
  • 1 tbsp. Soy sauce
  • 1/2 tsp. rice vinegar
  • 1 tsp. scallions (tiny slices)
  • 1/2 tsp. sesame seeds
  • 1/2 tsp. Korean powder chilli peppers

Directions

  • Instructions:
    1. Combine pancake flour mix and salt. Pour cold water while mixing. Until smooth. Set aside.
    1. Whisk egg and set aside.
    1. In a pan or griddle, heat up oil, swirl oil to cover pan, saute shrimp for 3 minutes, add veggies and cook for a few minutes.
    1. Flip shrimp and veggies before pouring your batter. Now pour in your pancake batter mixture.
    1. Before flipping the pancake, pour the egg on top, crisscross or however you like. Wait until batter is formed before flipping again