Savory pancakes are a Korean favorite. They are almost infinitely adaptable. Leftover cooked meat, odds and ends of seafood and vegetables, almost anything can wind up in them. These spelt Korean shrimp pancakes are a delicious mix of shrimp and vegetables. Gochugaru, the red pepper powder that is an essential flavor in Korean cooking, brings them to vibrant life.
Spelt Korean Shrimp PancakesPrep Time: 1 hour twenty minutes
Makes: 2 servings
For the Pancakes
- 2 large eggs
- 1 1/2 cups cold water
- 1/2 teaspoon coarse kosher salt
- 1/2 teaspoon gochugaru (Korean red pepper powder)
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups white spelt flour
- 1/2 pound uncooked shrimp, peeled, deveined, cut into 1/3-inch pieces
- 1 medium onion, halved, very thinly sliced
- 8 green onions (white and pale green parts only), cut into 3- to 4-inch-long matchstick-size strips
- 1 medium carrot, peeled, cut into 3- to 4-inch-long matchstick-size strips
- 4 tablespoons vegetable oil, divided
For the Sauce
- 1/2 cup soy sauce
- 2 tablespoons water
- 2 tablespoons fresh lemon juice
- 2 teaspoons Asian sesame oil
- 1 teaspoon gochugaru (Korean red pepper powder)
- Whisk eggs in medium bowl to blend.
- Whisk in 1 1/2 cups cold water, 1/2 teaspoon salt, gochu garu, and 1/4 teaspoon black pepper.
- Add white spelt flour; whisk until smooth.
- Mix in shrimp, all onions, and carrot.
- Let batter stand 1 hour at room temperature.
- Whisk soy sauce, 2 tablespoons water, lemon juice, sesame oil, and gochu garu in medium bowl; divide among 4 to 6 small dipping bowls.
- Heat 1 tablespoon oil in each of two 10-inch-diameter 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 minute longer 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.