Ingredients
- Pancakes:
- Haemul pa jeon--savory pancakes that are crispy outside and soft and tender inside--are a popular side dish. They're best served warm, then dipped in a sauce of soy, lemon, and sesame.
- 2 large eggs
- 1 1/2 c. cold water
- 1/2 tsp. coarse kosher salt
- 1/2 tsp. gochu garu (Korean red pepper powder), or 1/8 tsp. cayenne pepper
- 1/4 tsp. freshly ground black pepper
- 1 1/2 c. all-purpose flour
- 1/2 lb. uncooked shrimp, peeled, deveined, cut into 1/3" pieces
- 1 medium onion, halved, very thinly sliced
- 8 green onions, (white and pale green parts only), cut into 3-4" matchstick-size strips
- 1 medium carrot, peeled, cut into 3-4" matchstick-size strips
- Sauce:
- 1/2 c. soy sauce
- 2 Tb. water
- 2 Tb. fresh lemon juice
- 2 tsp. Asian sesame oil
- 1 tsp. gocha garu (Korean red pepper powder), or 1/4 tsp. cayenne pepper
- 4 Tb. vegetable oil, divided
Preparation
Step 1
Pancakes: Whisk eggs in medium bowl to blend. Whisk in 1 1/2 c. cold water, 1/2 tsp. salt, gochu garu, and 1/4 tsp. black pepper. Add flour; whisk until smooth. Mix in shrimp, all onions, and carrot. Let batter stand 1 hour at room temperature.
Sauce: Whisk soy sauce, 2 Tb. water, lemon juice, sesame oil, and gochu garu in medium bowl; divide among 4-6 small dipping bowls.
Heat 1 Tb. oil in each of two 10" nonstick skillets over medium heat. Add 1 cup pancake batter to each, spreading to edges of skillet. Cook until edges are firm and bottom is golden brown, about 4 minutes. Using spatula, turn pancakes over. Cook until second side is golden brown and shrimp is cooked through, about 4 more minutes (center will be soft). Increase heat to high and cook until bottom is deep brown, about 1 minutelonger per side. Slide pancakes out onto cutting board. Repeat with remaining oil and batter, forming 2 more pancakes. Cut pancakes into wedges. Serve warm or at room temperature with dipping sauce.