Serves8 (first course)
- Active time:45 min
- Start to finish:45 min
March 2009
Dotted with bits of vegetables and seafood or meat, savory pancakes are both a popular side dish on the Korean dinner table and a beloved street-food snack. To make them more elegant, we’ve kept these crisp, colorful pancakes on the small side so they can be easily picked up with chopsticks and eaten in a few bites.
View more of our favorite recipes from this issue.
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2
garlic cloves
-
3/4
cup
water
-
2
large eggs, beaten
-
1
tablespoon
Asian sesame oil
-
3/4
cup
all-purpose flour
-
1
bunch scallions, cut into thin matchsticks
-
1/2
red bell pepper, cut into thin matchsticks
-
1/2
lb
medium shrimp, peeled and halved lengthwise
-
1/4
cup
vegetable oil, divided
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Preheat oven to 200ºF. Set a rack in a 4-sided sheet pan and put in oven.
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Mince and mash garlic with 3/4 tsp salt, then whisk together with water, eggs, and sesame oil. Whisk in flour until smooth. Stir in scallions, bell pepper, and shrimp.
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Heat 1 Tbsp oil in a 12-inch nonstick skillet over medium-high heat until hot. Stir batter, then cook pancakes in batches of 4 (2 Tbsp each, with some vegetables and 1 or 2 pieces shrimp), pressing down lightly with a large spatula to flatten and evenly distribute vegetables, turning once, until golden and cooked through, 3 to 5 minutes per batch. Drain on paper towels, then transfer to rack in oven to keep warm. Add oil to skillet between batches as needed.
Cooks’ Note: Pancakes can be kept warm up to 1 hour.
