Shrimp and Korean Leek Pancake (Saewoo Dallae Jeon)
Making Delicious Shrimp and Korean Leek Pancakes
Korean leeks, also known as ‘dallae’, are wonderfully aromatic and a true delight of springtime! When paired with plump, juicy shrimp and made into a savory pancake (jeon), their flavors are simply magnificent. While it’s lovely to shape them into decorative wreaths, today we’re sharing a simplified recipe using leftover dallae. We’ll finely chop the ingredients and mix them into a batter for an easy and quick preparation. This recipe is perfect for beginner cooks as it’s straightforward and doesn’t require complex techniques.
Ingredients
- 110g frozen shrimp, thawed
- 110g Korean leek (dallae), trimmed and cleaned
- 5-6 Tbsp pancake mix (buchim garu)
- 1 large egg
- 0.2 tsp salt
- Pinch of black pepper
Cooking Instructions
Step 1
First, carefully trim any roots or wilted parts from the Korean leeks. Wash them thoroughly under cold running water to remove any dirt. Shake off excess water and then chop them into roughly 1-inch pieces. This size helps retain their fresh, slightly pungent flavor.
Step 2
If using frozen shrimp, thaw them completely in cold water. Once thawed, rinse them gently under water and pat them thoroughly dry with paper towels. Then, finely mince the shrimp. Mincing the shrimp ensures they distribute evenly in the batter and add a delightful texture.
Step 3
In a large mixing bowl, combine the minced shrimp and the chopped Korean leeks. Add the pancake mix (start with 5 tablespoons) and crack in the egg. Gradually add a little water, mixing until you achieve a thick batter consistency – it should be thick enough to hold its shape but not too stiff. Season with salt and pepper, mixing well.
Step 4
Before frying all the batter, it’s a good idea to test its consistency. Fry a small spoonful of the batter in your heated pan. If it seems too thick, add a tablespoon or two of water. If it’s too thin, add a little more pancake mix. Adjust until you’re happy with the batter’s thickness.
Step 5
Heat a frying pan over medium heat and add a generous amount of cooking oil. Using a tablespoon, scoop portions of the batter and carefully place them into the hot oil. Fry each pancake for about 2-3 minutes per side, until golden brown and cooked through. Flipping them ensures even cooking and a crispy texture.
Step 6
By scooping the batter with a tablespoon, we made about 10 delightful Shrimp and Korean Leek Pancakes! Because the ingredients are chopped and mixed directly into the batter, this jeon is incredibly easy and quick to make. Enjoy the vibrant flavors of spring with every bite of these savory pancakes!
