These pancakes were supposed to be small little guys, about the size of CDs (that's stands for a compact disc, for you young folk). They'd be perfect as banchan, those tiny appetizers set out for a full Korean meal.
So, if you've got some Korean short ribs marinading in the fridge, you can proceed to treat them as snacks but since I've been dreaming about just the pancakes, I took a page from fellow Dinner Tonight writer Blake Royer's experiment with Korean pancakes, and enlarged them to the size of a light meal.
The batter is made of the normal culprits: water, eggs, and flour, along with a healthy helping of shrimp, red bell peppers, and way more chopped scallions than you think would be necessary. Cooked over relatively high heat, it comes out of the pan with crispy edges.
It's aromatic, thanks to the scallions, but actually rather balanced. The shrimp and red bell peppers add a pleasing sweetness to each bite. Serve it with some rice and maybe some kimchi. Also, while terribly inauthentic, a little Sriracha never hurt.
- 2 garlic cloves, minced
- 3/4 teaspoon salt
- 3/4 cup water
- 2 eggs, beaten
- 1 tablespoon sesame oil
- 3/4 cup all-purpose flour
- 1 bunch scallions, green parts thinly sliced, white parts discarded
- 1/2 red bell pepper, stemmed, seeded, and thinly sliced
- 1/2 pound medium shrimp, peeled and halved lengthwise
- 1/4 canola oil
Whisk together the garlic, salt, water, eggs, and sesame oil in a large bowl. Add the flour, and whisk until it forms a smooth batter. Fold in the scallions, bell pepper, and shrimp.
Pour half of the canola oil into a large nonstick skillet set over medium-high heat. When hot, pour in half of the batter. Use a spatula to spread the batter out evenly across the skillet. Cook for 2 minutes per side, or until nicely browned. Drain the pancake on some paper towel and repeat process with the rest of the oil and batter.