Shrimp and Chive Pancake (Saewoo Buchujeon): Crispy & Chewy Makgeolli Companion
Easy Recipe for Delicious Shrimp and Chive Pancake
Even after living abroad for a long time, Korean drinks, especially Makgeolli, always feel familiar and comforting. While I can’t enjoy expensive Makgeolli often, when I do, I find that nothing pairs better with it than a savory pancake. Today, I’m sharing a recipe for Shrimp and Chive Pancake, a beloved Makgeolli snack. We’ll be adding plenty of fresh shrimp and thinly sliced zucchini to make it even more hearty and delicious. This recipe is designed to be simple enough for anyone to follow, resulting in a pancake that’s wonderfully crispy on the outside and delightfully chewy on the inside. It’s the perfect accompaniment to a glass of Makgeolli!
Pancake Ingredients- 200g pancake mix (buchim garu)
- 150mL cold water
- 100g peeled and deveined shrimp
- 1/2 bunch fresh chives
- 1/2 small zucchini
- 1 chili pepper (optional, for a spicy kick)
- Plenty of cooking oil (for frying)
Perfect Dipping Sauce Ingredients- 2 Tbsp soy sauce
- 1 Tbsp rice wine (mirin)
- 1/2 Tbsp vinegar
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 1 tsp minced garlic
- 1 tsp red chili flakes (optional, for extra spice)
- 2 Tbsp soy sauce
- 1 Tbsp rice wine (mirin)
- 1/2 Tbsp vinegar
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 1 tsp minced garlic
- 1 tsp red chili flakes (optional, for extra spice)
Cooking Instructions
Step 1
First, thinly julienne the zucchini into strips about 0.3cm thick and 5cm long. Cut the fresh chives into similar 5cm lengths. If you’d like a touch of heat, finely mince the chili pepper (seeds removed if preferred). Preparing the vegetables like this beforehand makes mixing the batter much easier.
Step 2
Check the size of your shrimp. If they are large, cut them into bite-sized pieces, about 1cm in size. If they are small to medium, you can leave them whole. This step ensures a pleasant texture and bite.
Step 3
In a large bowl, combine the julienned zucchini, chopped chives, and prepared shrimp. Add the 200g of pancake mix and 150mL of cold water. Gently mix everything together with chopsticks or a spatula until just combined – you don’t want to overmix, as this can make the pancake tough instead of crispy.
Step 4
Now, let’s cook the pancake! Heat a frying pan over high heat for about 3 minutes until well preheated. Add about 2 tablespoons of cooking oil, ensuring it coats the pan. Once the oil is hot, scoop about half a ladleful of the batter onto the pan and spread it thinly and evenly with the back of a spoon. Spreading it thinly is key to achieving a crispy texture.
Step 5
Cook the first side for about 3-4 minutes until golden brown and set. Flip the pancake and cook the other side for the same amount of time until also golden and crispy. For an extra crispy finish, after flipping, you can add about half a tablespoon more oil around the edges of the pancake. Serve immediately with the prepared dipping sauce for a delightful Shrimp and Chive Pancake! It’s truly irresistible, especially with Makgeolli.
