How To Make Korean Vegetable Pancake with Shrimp

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Lately, I’ve been watching a lot of Korean camping videos on YouTube. Many Korean vloggers I watched cooked the Korean vegetable pancake with shrimp, or sometimes it’s just their leftover vegetables. It looks delicious and is a healthy snack. That alone makes me hungry, so I wanted to try it too! 

I Googled the ingredients and watched on YouTube on how to make the Korean pancake. And yes! This is my first time making Korean pancakes, and my tummy is really happy that they turned out well! It’s so delicious that even my son loved it and requested to cook this again. 

In this blog, I want to share the ingredients and show how to make the Korean vegetable pancake with shrimp in four easy steps. 

Korean Vegetable Pancake with Shrimp Ingredients

Batter 

250 grams of Ottogi Korean Pancake Mix (Buchimgalu)
3 pieces of eggs
400 ml of water

Vegetables

1 small piece of carrots (julienne cut)
¼ Cabbage (chopped into small pieces)
Spring Onions (julienne cut)
1 piece of White Onions (julienne cut)

Seafood

¼  Shrimp (peeled shrimp and sliced into three pieces) 

Additional Ingredients

Vegetable oil 

Dipping Sauce 

3 tablespoons of soy sauce
1 tablespoon of sesame oil
1 tablespoon of roasted sesame seeds
1 tablespoon of white sugar
1 tablespoon of water
½ tablespoon of gochujang
½ tablespoon of white vinegar or white wine vinegar, if you have it in your kitchen

Optional: If you want to give your dipping sauce a spicy kick, add ½ tablespoon of chili flakes.

Here’s How to Make Korean Pancake (Step-by-Step Instructions)

Step 1: Make the Batter

Pour the Ottogi Korean Pancake Mix and water into a big bowl and stir until the batter is smooth. Then, add the 3 eggs and stir again until the batter is smooth. 

Step 2: Add the Sliced Vegetables

Add the carrots, cabbage, spring onions, and the white onions to the batter and stir well until all vegetables are coated. 

Step 3: Fry the Korean Vegetable Pancake 

Preheat the pan and once hot, add a little vegetable oil. Make sure the fire is on medium-high heat. Pour the batter into the pan and spread the batter. Adjust the amount depending on the size of the pan. 

Add the shrimp on top of the pancake and add roasted sesame seeds. Fry the pancake for about 5 minutes. Check the bottom of the pancake to see if it’s golden brown, and then flip the pancake. Cook for another 5 minutes.  

Repeat the process until all the batter is used up.

Tip: Use a plate when flipping the pancake to prevent it from breaking. 

My pan is size 12 inches and can make three batches of Korean pancake. 

Once the other side is cooked, place it on a plate and slice it as you want. It can be cut like a pizza slice or into squares. 

How to Make the Dipping Sauce for the Korean Vegetable Pancake with Shrimp

Making the dipping sauce for the Korean vegetable pancake with shrimp is easy and simple. Simply mix all the dipping sauce ingredients listed above in a small bowl and stir well until the gochujang is dissolved. And voila! You now have the dipping sauce to enjoy the Korean vegetable pancake with shrimp. 

Enjoy The Korean Vegetable Pancake with Shrimp with Your Family

I’m so proud of myself for making my first-ever Korean vegetable pancake. It’s a good snack to have at home. If you’re a mom who has kids who really don’t like eating veggies, this’ll be your lifesaver. I’m just lucky that my son loves eating vegetables. This recipe is so good. Trust me on this. If you want to adjust some measurements, feel free to do so! Be as creative as you like. Your kitchen, your rules. Right?

If you give it a try, I’d love to hear how you make yours. Comment down below to share your Korean pancake recipe!