In Boys over Flowers, poor Jan-di gets pelted with eggs, screams “Do more!” and gets dusted with flour. These rich bullies don’t get that normal people aren’t impressed with their wastefulness!
Instead of throwing eggs and flour at people, use them to make Korean pancakes! Korean pancakes are savory, not sweet, and you can put all kinds of things in them, like vegetables and seafood. Served with a dipping sauce, they were a hit with both kids and grown ups at our house, plus I hear they freeze well if I ever plan that far ahead.
Green Onion and Shrimp Jeon (Korean Pancakes)
Recipe from my friend Gloria 🙂
For the pancakes
- 1/2 cup AP flour
- 1/2 rice flour or corn starch (I used rice flour)
- pinch of baking powder
- good pinch of salt
- 2 eggs, lightly beaten
- 1 bunch green onions, trimmed and chopped
- 1/2 pound shrimp, roughly chopped
- cooking oil
Whisk together flours, baking powder and salt. Add beaten eggs and enough water to make a batter (start with 1 cup for a thicker batter up to 1 1/2 cups for a thinner batter – the thinner ones will be crispier!). Stir in the green onions and shrimp.
Heat a pan with a couple tablespoons of cooking oil. Cook the pancakes in batches (I made fairly large ones, a couple ladles of batter per pancake) for 3-4 minutes each side until golden and a little crispy. Cut into wedges and serve warm with dipping sauce.
For the dipping sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame seeds
- pinch red pepper flakes
Mix and serve with pancakes!