Step 1

Wash the fresh green peppers thoroughly under running water. Then, neatly trim off the stem ends.

Step 2

Cut the green peppers in half lengthwise. Next, use a spoon (a teaspoon works well) to carefully scrape out and remove all the seeds from the inside of the peppers. Removing the seeds reduces spiciness while preserving the pepper’s natural fragrance.

Step 3

Julienne the deseeded green peppers into bite-sized pieces. Cutting them slightly thicker will give the pancake a satisfying chew.

Step 4

Place the julienned green peppers into a bowl and add 2 soju cups of water (approximately 200ml).

Step 5

Using an immersion blender, blend the green peppers and water until smooth. Blending until there are no large chunks will result in a more uniform batter. (You can also use a regular blender.)

Step 6

In a separate bowl, combine 5 tablespoons of pancake mix and a pinch of salt. Then, pour in the blended green pepper and water mixture.

Step 7

Using a spatula or spoon, mix everything together until well combined and you have a smooth batter. If the batter seems too thin, adjust the amount of water as needed to achieve a pourable consistency.

Step 8

Roughly chop the prepared shrimp into bite-sized pieces. Avoid mincing them too finely; having some texture will enhance the eating experience.

Step 9

Heat a frying pan with a generous amount of cooking oil over low heat. Spread the julienned green peppers thinly in the pan. (To highlight the pepper’s flavor, it’s best to make the pancake thin.)

Step 10

Using a ladle, pour the green pepper batter over the peppers in the pan, spreading it thinly. Avoid making it too thick for a crispier pancake.

Step 11

Evenly distribute the chopped shrimp over the batter-covered green peppers. The shrimp will add delicious flavor as they cook.

Step 12

Cook over medium-low heat until one side is golden brown and crisp. Carefully flip the pancake with a spatula and cook the other side until golden brown and crispy as well. Be mindful of the heat to prevent burning.

Step 13

Once both sides are beautifully golden and crisp, your pancake is ready! Serve warm and arrange it nicely on a plate.

Step 14

[Easy Green Pepper Dipping Sauce] Finely chop some green pepper and place it in a small bowl. Add 2 Tbsp soy sauce, 2 Tbsp water, 1 Tbsp vinegar, 2.5 Tbsp corn syrup (or other liquid sweetener), and 0.5 Tbsp red pepper flakes. Finally, sprinkle with sesame seeds and mix well. This creates a perfectly balanced sweet, sour, and slightly spicy dipping sauce for your pancake!