Crispy and Chewy Dried Shrimp and Mushroom Pancake
A Deliciously Crispy and Chewy Pancake Featuring Dried Shrimp and Mushrooms
Generously pan-fried with plenty of oil, this thick pancake is packed with mushrooms and vegetables, making it satisfying enough to eat even just one piece. Dipped in a tangy dipping sauce, its flavor is even more delightful. Enjoy this perfectly textured pancake that’s crispy on the outside and wonderfully chewy on the inside.
Pancake Ingredients- 1 King Oyster Mushroom
- 1/2 Onion
- A handful of Cabbage
- 2 Green Chili Peppers
- A handful of Dried Small Shrimp
- 2 Eggs
- 10 Tbsp Pancake Mix
- 10 Tbsp All-Purpose Flour
- 1/2 cup Water (approx. 100ml)
Tangy Dipping Sauce- Minced Chili Pepper (optional, adjust to your spice preference)
- 1 Tbsp Sugar
- 2 Tbsp Soy Sauce
- 1/2 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Vinegar
- Minced Chili Pepper (optional, adjust to your spice preference)
- 1 Tbsp Sugar
- 2 Tbsp Soy Sauce
- 1/2 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Vinegar
Cooking Instructions
Step 1
**[Prepare Ingredients]**
First, gather all your ingredients for the pancake. You’ll need 1 King Oyster Mushroom, 1/2 an onion, and 2 green chili peppers. Prepare a handful of cabbage and a handful of dried small shrimp. You’ll also need 2 eggs. For the batter, measure out 10 tablespoons of pancake mix and 10 tablespoons of all-purpose flour, along with 1/2 cup (approximately 100ml) of water.
**[Prepare Dipping Sauce]**
For the dipping sauce, mince some chili pepper (you can use regular green chilies or spicy Korean peppers, depending on your preference). Prepare 1 tablespoon of sugar, 2 tablespoons of soy sauce, 1/2 tablespoon of gochugaru (Korean chili flakes), and 1 tablespoon of vinegar.
Step 2
**[Chop Vegetables]**
Start by preparing the vegetables. Slice the King Oyster Mushroom thinly, then cut it into strips, and finally, chop it finely. This fine chopping will create a wonderful texture in the pancake. Peel and slice the onion into thin strips, then cut them into pieces about 1-2 cm long. Chop the cabbage into similar-sized pieces. Finely chop the green chili peppers. Cutting the vegetables into smaller pieces helps them mix well with the batter for a more cohesive and delicious pancake.
Step 3
**[Prepare Dried Shrimp and Start Batter]**
Rinse the dried small shrimp under cold water and pat them dry. Then, finely chop them with a knife. This will ensure the shrimp flavor is evenly distributed throughout the pancake.
In a mixing bowl, whisk the 2 eggs until they are well beaten. Add the 10 tablespoons of pancake mix and 10 tablespoons of all-purpose flour to the beaten eggs.
Step 4
**[Finish Batter and Mix in Vegetables]**
Gradually add the 1/2 cup (approx. 100ml) of water to the bowl, stirring as you go, until you have a smooth batter with no lumps of dry flour visible. The batter should be thick enough to coat the back of a spoon but still pourable – aim for a consistency where it drips slowly. If the batter is too thin, the pancake might fall apart. Once the batter is ready, gently fold in the chopped King Oyster mushrooms, onion, and cabbage, mixing well to combine everything evenly.
Step 5
**[Pan-Frying the Pancake]**
Heat a generous amount of cooking oil in a frying pan over medium heat. Once the oil is hot, use a ladle or large spoon to scoop portions of the vegetable batter and gently place them into the pan, forming round shapes. Use the back of the spoon to flatten the batter slightly. Place some of the chopped dried shrimp and green chili peppers in the center of each pancake. Drizzle a little more batter over the toppings to help them adhere. As the edges of the pancake begin to turn golden brown and crisp, gently press down on the top with cooking chopsticks or a spatula. Check the underside to ensure it’s golden brown and cooked through. Carefully flip the pancake and cook the other side until it is also golden brown and crispy. Continue cooking until both sides are perfectly crisp.
Step 6
**[Serving Suggestion]**
Serve the hot, crispy shrimp and mushroom pancake immediately. It’s exceptionally delicious when dipped in the prepared tangy dipping sauce. This pancake makes a fantastic side dish for rice or a perfect accompaniment to a glass of makgeolli (Korean rice wine). Enjoy your homemade treat!
