Best 3 Korean Green Onion Shrimp Pancakes With Vinegar Dipping Sa Recipes

Korean green onion shrimp pancakes, also known as haemul pajeon, are a popular and beloved dish enjoyed in Korean cuisine. These savory and crispy pancakes are made with a combination of wheat flour, rice flour, green onions, and shrimp, and are often served with a vinegar dipping sauce. The pancakes are typically pan-fried until golden brown, resulting in a delightful combination of textures and flavors. If you're looking for a flavorful and easy-to-make Korean dish, haemul pajeon is an excellent choice. So let's dive into the process of creating these delicious Korean green onion shrimp pancakes with a vinegar dipping sauce.

Here are our top 3 tried and tested recipes!

SHRIMP AND GREEN ONION PANCAKES

Shrimp and Green Onion Pancakes image

These shrimp and scallion pa jeon are easy to make and a delicious part of a Korean dinner.

Provided by Jamie Purviance

Categories Egg Side Low Cal Dinner Shrimp Hot Pepper Pan-Fry Soy Sauce Green Onion/Scallion Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 18

Ingredients

Pancakes:
2 large eggs
1 1/2 cups cold water
1/2 teaspoon coarse kosher salt
1/2 teaspoon gochu garu (Korean red pepper powder)* or 1/8 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1 1/2 cups all purpose flour
1/2 pound uncooked shrimp, peeled, deveined, cut into 1/3-inch pieces
1 medium onion, halved, very thinly sliced
8 green onions (white and pale green parts only), cut into 3- to 4-inch-long matchstick-size strips
1 medium carrot, peeled, cut into 3-to 4-inch-long matchstick-size strips
Sauce:
1/2 cup reduced-sodium soy sauce
2 tablespoons water
2 tablespoons fresh lemon juice
2 teaspoons Asian sesame oil
1 teaspoon gochu garu (Korean red pepper powder)* or 1/4 teaspoon cayenne pepper
4 tablespoons vegetable oil, divided

Steps:

For pancakes:
Whisk eggs in medium bowl to blend. Whisk in 1 1/2 cups cold water, 1/2 teaspoon salt, gochu garu, and 1/4 teaspoon black pepper. Add flour; whisk until smooth. Mix in shrimp, all onions, and carrot. Let batter stand 1 hour at room temperature.
For sauce:
Whisk soy sauce, 2 tablespoons water, lemon juice, sesame oil, and gochu garu in medium bowl; divide among 4 to 6 small dipping bowls.
Heat 1 tablespoon oil in each of two 10-inch-diameter nonstick skillets over medium heat. Add 1 cup pancake batter to each, spreading to edges of skillet. Cook until edges are firm and bottom is golden brown, about 4 minutes. Using spatula, turn pancakes over. Cook until second side is golden brown and shrimp is cooked through, about 4 more minutes (center will be soft). Increase heat to high and cook until bottom is deep brown, about 1 minute longer per side. Slide pancakes out onto cutting board. Repeat with remaining oil and batter, forming 2 more pancakes. Cut pancakes into wedges. Serve warm or at room temperature with dipping sauce.

KOREAN GREEN ONION & SHRIMP PANCAKES WITH VINEGAR DIPPING SA

Korean Green Onion & Shrimp Pancakes With Vinegar Dipping Sa image

Wonderful Appetizer! You can also make these to take along on a picnic - keep in a cooler if you use shrimp or other meat or have them vegetarian. Try using left over chicken, vegetables or other meats. In Korea this is called "Pajon" and is a typical street vendor food. Use chopsticks or you fingers. This recipe was originally from Eating Well Magazine (1993)

Provided by Bergy

Categories Lunch/Snacks

Time 40m

Yield 4 Pancakes, 12 serving(s)

Number Of Ingredients 17

Ingredients

3 tablespoons reduced sodium soy sauce
2 tablespoons cilantro, finely chopped
1 green onion, finely chopped
1 1/2 teaspoons rice vinegar (or cider vinegar)
1 teaspoon sugar
1 teaspoon sesame seeds, toasted and ground
3 large eggs
4 large egg whites
1 1/2 cups flour
2 tablespoons vegetable oil, plus
1 teaspoon vegetable oil
1 cup water
1/4 lb small cooked shrimp
10 green onions, trimmed, quartered lengthwise and cut into 3-inch lengths
1 small zucchini, ends trimmed and sliced int fine julienne, 3-inch long
1 large carrot, peeled, cut into fine julienne 3-inch long
1/4 cup fresh chives, chopped

Steps:

Dipping sauce: combine soy sauce, cilantro 1 chopped green onion, vinegar, sugar & sesame seeds. Leave at room temp or refrigerate.
Pancakes: Beat 1 egg and 2 egg whites together with a fork.
Whisk in the flour, 1 tbsp oil, and water.
Batter should be smooth and medium thick.
Let the batter rest for 20 minutes.
Cooking the Pancakes:.
Beat remaining eggs & egg whites.
Heat 1 tsp oil in a skillet or a large non stick griddle, medium-low heat.
Pour out approx 1/2 cup batter (6-8" circle).
Lay 1 fourth of the shrimp on top of the pancake along with 1/4 of the green onions, carrots, zucchini, & chives.
While the pancake is cooking spoon 1/4 of remaining batter over the pancake to fill the spaces between the veggies. After approx 3-5 minutes when the egg mixture has begun to set flip the pancake. Cook until browned pressing down quite hard with a wide spatula to ensure the batter cooks through. Repeat with remaining batter, shrimp & veggies.
You may refrigerate the pancakes and serve cold or serve fresh at room temperature. To serve, cut the pancakes into wedges and serve with the dipping sauce on the side.

SEAFOOD & GREEN ONION PANCAKE (HAEMUL PA-JEON)

Seafood & Green Onion Pancake (Haemul Pa-Jeon) image

Courtesy of Jordan Bourke & Rejina Pyo, authors of Our Korean Kitchen "This dense, savory pancake makes a fantastic starter or sharing dish with everyone diving in with their chopsticks, mopping up some of the soy dipping sauce along the way. Extremely popular as a snack in Korea, you can make this dish your own with whatever selection of seafood you like. A plain green-onion version of this pancake, without any seafood, is also a very popular Korean dish, so feel free to leave out the fish if you prefer - just double the quantity of green onions." - from Jordan Bourke & Rejina Pyo, authors of Our Korean Kitchen (https://www.amazon.com/Our-Korean-Kitchen-Jordan-Bourke/dp/1681881861/ref=sr_1_1?ie=UTF8&qid=1492790840&sr=8-1&keywords=Our+korean+kitchen)

Provided by Weldon Owen Publish

Categories Korean

Time 25m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons soy sauce
1 teaspoon rice wine vinegar
1/2 teaspoon roasted sesame seed oil
1 small garlic clove, crushed
1/4 teaspoon toasted sesame seeds
7 ounces mixed squid rings and prawns
4 garlic cloves, crushed
1 teaspoon toasted sesame seeds
2 teaspoons roasted sesame seed oil
sea salt & freshly ground black pepper
7/8 cup all-purpose flour (or white spelt flour)
3 tablespoons glutinous-rice flour (or cornstarch)
2 eggs, beaten
2 tablespoons sunflower oil
6 green onions, sliced lengthwise
1/2 green chili pepper, seeded and sliced
1/2 red chili pepper, seeded and sliced

Steps:

In a bowl, combine all the dipping sauce ingredients together and set aside.
Wash the seafood and drain. Place it in a bowl with half the crushed garlic, the sesame seeds, sesame seed oil, and a pinch of salt and pepper. Set aside.
In a separate bowl, combine the flours with 1/4 teaspoon salt, add half the beaten egg and the remaining garlic, and slowly whisk in 2/3 cup ice-cold water. (Do not add in all the water at once, as you may not need the full amount.) The batter should be the consistency of thick pouring cream. If you are not using fish, add the garlic, salt, sesame seeds, and sesame seed oil straight into the batter.
Place an 8 1/2-inch nonstick frying pan over medium heat, add the sunflower oil, and, when hot, ladle in two-thirds of the batter. Use the back of a spoon to coat the base of the pan with the batter.
Place the green onion strips onto the pancake, with the green ends lying in both directions, then scatter over the chilies and seafood. Add the remaining beaten egg to the remaining batter and whisk to combine, then drizzle it over the green onions and seafood so that they do not come loose when flipping the pancake. Fry over medium heat for 3-4 minutes, until the bottom is set then carefully invert the pancake onto a plate and slide it back into the pan and fry for a further 3-4 minutes, until the fish is cooked through and the pancake is golden and crispy.
Serve up the pancake by cutting it into bite-size pieces. Serve immediately with the dipping sauce.
Recipe courtesy of Our Korean Kitchen by Jordan Bourke & Rejina Pyo, buy the book here: https://www.amazon.com/Our-Korean-Kitchen-Jordan-Bourke/dp/1681881861/ref=sr_1_1?ie=UTF8&qid=1492790840&sr=8-1&keywords=Our+korean+kitchen.

Nutrition Facts : Calories 313.6, Fat 13.7, SaturatedFat 2.3, Cholesterol 155.5, Sodium 824.7, Carbohydrate 32.2, Fiber 2, Sugar 1.5, Protein 15.2

Tips:

When choosing shrimp, opt for fresh, medium-sized shrimp with a vibrant pink or gray color and a firm texture.
To devein the shrimp, use a sharp knife to make a shallow incision along the back of the shrimp, then remove the dark vein.
Chop the green onions finely to release their flavor and aroma.
Use a non-stick pan or griddle to prevent the pancakes from sticking.
Cook the pancakes over medium heat to ensure even cooking and prevent burning.
Flip the pancakes gently to avoid breaking them.
Serve the pancakes immediately with the vinegar dipping sauce for the best flavor and texture.

Conclusion:

Korean green onion shrimp pancakes are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. With their crispy exterior, tender shrimp filling, and flavorful dipping sauce, these pancakes are sure to be a hit at your next gathering. So gather your ingredients, follow the step-by-step instructions, and get ready to indulge in this delightful Korean treat!