Chewy Shrimp and Aromatic Chives Pancake (Saewoo Buchujeon)
Chewy Shrimp and Aromatic Chives Pancake (Saewoo Buchujeon)
Simple and Delicious ‘Shrimp and Chives Pancake’ Recipe: Perfect for Any Meal!
This Shrimp and Chives Pancake is a delightful savory pancake featuring plump, chewy shrimp and fragrant chives, complemented by a medley of colorful vegetables. It offers a delightful contrast of crispy exterior and tender interior. This versatile dish is perfect as a satisfying side for rice or a delicious accompaniment to your favorite drinks, like makgeolli or beer. Follow these easy, detailed steps for a delightful culinary experience!
Main Ingredients- 1 cup defrosted frozen shrimp (about 100-150g), peeled and deveined
- 120-150g fresh chives
- 1/5 carrot, finely chopped
- 1/2 onion, finely chopped
- 1/4 red bell pepper, seeds removed and finely chopped
- 1/4 yellow bell pepper, seeds removed and finely chopped
- 1 tsp cooking wine (mirin or similar)
- Pinch of black pepper
Batter Ingredients- 2 cups all-purpose flour (approx. 200g)
- 1/2 cup Korean pancake mix (buchim garu) (approx. 50g)
- 2 Tbsp튀김가루 (tempura powder) for extra crispiness
- 2 cups cold water (adjust for batter consistency)
- 1 large egg
- 1 pinch of salt
- 1/2 cup dried shrimp powder (for enhanced umami – optional but recommended!)
- 2 cups all-purpose flour (approx. 200g)
- 1/2 cup Korean pancake mix (buchim garu) (approx. 50g)
- 2 Tbsp튀김가루 (tempura powder) for extra crispiness
- 2 cups cold water (adjust for batter consistency)
- 1 large egg
- 1 pinch of salt
- 1/2 cup dried shrimp powder (for enhanced umami – optional but recommended!)
Cooking Instructions
Step 1
First, rinse the frozen shrimp under cold running water to thaw. Pat them completely dry with paper towels. Finely mince the shrimp into pieces about 0.5cm in size. Smaller pieces will cook more evenly. In a small bowl, toss the minced shrimp with a teaspoon of cooking wine and a pinch of black pepper, then set aside to marinate. While the shrimp marinates, thoroughly wash the chives and cut them into 5-6cm lengths. Finely chop the carrot, onion, red bell pepper, and yellow bell pepper, making sure to remove the seeds from the peppers. Chopping the vegetables finely will help the pancake hold its shape and prevent it from falling apart.
Step 2
Now, let’s prepare the delicious batter. In a mixing bowl, combine the all-purpose flour, Korean pancake mix, tempura powder, and a pinch of salt. Give it a quick whisk. Gradually pour in the cold water, about 2 cups, whisking continuously with a whisk or chopsticks until smooth and free of lumps. The ideal batter consistency is when it flows smoothly off the spoon – not too thick, not too thin. If the batter seems too thick, add a little more water; if too thin, add a bit more flour. Finally, crack in the egg and whisk until well incorporated. This will give the batter a smooth texture.
Step 3
Add the marinated minced shrimp to the batter and mix gently until evenly distributed. Coating the shrimp well ensures they are dispersed throughout the pancake. Mixing the shrimp in at this stage helps prevent them from clumping together.
Step 4
Now, add the finely chopped carrots, onions, bell peppers, and the cut chives to the batter. Gently fold everything together. Be careful not to overmix, as this can cause the chives to release excess water. Look at those vibrant colors – it’s already looking appetizing!
Step 5
Here’s the secret ingredient for an extra burst of flavor! Stir in the dried shrimp powder. This addition will enhance the umami and depth of flavor, creating a truly delicious and sophisticated Shrimp and Chives Pancake, even with minimal seasoning. Your pancake batter is now ready to be cooked!
Step 6
Heat a generous amount of cooking oil in a non-stick pan over medium heat. Once the pan is hot, ladle about half a cup of batter at a time and spread it thinly into a round shape. To prevent burning and ensure even cooking, adjust the heat between medium and low as needed. Cook until the edges turn golden brown and crispy. Then, gently flip the pancake with a spatula and cook the other side until golden and cooked through. For an extra crispy finish, you can add a little more oil around the edges as it cooks.
Step 7
Once both sides are beautifully golden and crispy, transfer the Shrimp and Chives Pancake to a serving plate. It’s best enjoyed hot off the pan for the perfect crispy-chewy texture. Serve with a side of tangy soy dipping sauce for an even more delightful experience!
