Nutritious Spinach and Shrimp Pancake
Elevate Your Spinach! Easy and Delicious Spinach Shrimp Pancake Recipe
Discover a delightful way to enjoy spinach beyond simple side dishes! This recipe transforms fresh spinach and plump shrimp into a flavorful pancake, perfect for the whole family. It’s a nutritious and savory treat that even picky eaters will love.
Main Ingredients
- 1 bunch fresh spinach
- 1/2 medium onion
- Small piece of carrot
- Shrimp (frozen or fresh, to your preference)
- 1 large egg
Batter and Seasoning
- 3 cups Korean pancake mix (buchim garu)
- 1 cup all-purpose flour (Ratio of pancake mix to flour: 3:1)
- Water (for adjusting consistency)
- 1 tsp salt
- 10 twists of black pepper
- 1 Korean green chili pepper (optional, for a touch of spice)
- 3 cups Korean pancake mix (buchim garu)
- 1 cup all-purpose flour (Ratio of pancake mix to flour: 3:1)
- Water (for adjusting consistency)
- 1 tsp salt
- 10 twists of black pepper
- 1 Korean green chili pepper (optional, for a touch of spice)
Cooking Instructions
Step 1
In a mixing bowl, combine 3 cups of Korean pancake mix and 1 cup of all-purpose flour, maintaining a 3:1 ratio. This ratio is key to achieving a crispy texture. Whisk them together until well combined, then gradually add water while stirring to create a batter that is neither too thin nor too thick.
Step 2
Crack 1 large egg into the batter and whisk it in thoroughly. The egg adds richness and tenderness to the pancake.
Step 3
Wash the spinach well and chop it into bite-sized pieces, about 2-3 cm long. Add the chopped spinach to the batter. The fresh flavor of the spinach will enhance the overall taste of the pancake.
Step 4
Thinly slice 1/2 medium onion and add it to the batter. The natural sweetness of the onion will make the pancake even more delicious.
Step 5
Julienne the carrot and add it to the mix. Carrots not only add a beautiful color but also a pleasant crunch.
Step 6
If using frozen shrimp, thaw them and chop finely before adding to the batter. If using fresh shrimp, peel and devein them, then chop into desired pieces and mix in. The chewy texture and savory flavor of the shrimp will elevate your pancake.
Step 7
Add 1 teaspoon of salt to the batter to season it. This will enhance the flavors of the vegetables and shrimp while balancing the overall taste.
Step 8
Grind black pepper about 10 times over the batter. Pepper adds a subtle aroma and helps cut through any richness.
Step 9
Using a spatula, gently mix the batter with all the vegetables and shrimp until everything is well incorporated. If you enjoy a bit of spice, finely chop 1 Korean green chili pepper and add it to the mixture. The mild heat will complement the flavors and make the pancake even more enjoyable.
Step 10
Heat a generous amount of olive oil in a frying pan over medium heat. For a perfectly crispy exterior and moist interior (‘geot-ba-sok-chok’), it’s best to pan-fry the pancake with plenty of oil. Pour a ladleful of batter into the hot pan and shape it into your desired size.
Step 11
Cook over medium-low heat, flipping occasionally, until both sides are golden brown and crispy. Once the bottom is set and the edges start to lift slightly, carefully flip the pancake. Cook each side for about 3-4 minutes, for a total of 6-8 minutes, until perfectly fried.
Step 12
Serve your delicious spinach and shrimp pancake with a dipping sauce made from soy sauce, vinegar, a little water, and sesame seeds. The combination of sweet spinach and succulent shrimp is truly delightful. Children who are usually hesitant about spinach will love this pancake! Enjoy a healthy and flavorful meal packed with fresh vegetables!
