Seungwoo Dad's Chamnamul Shrimp Pancake

Name: Seungwoo Dad's Chamnamul Shrimp Pancake
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 pack Chamnamul; 100-150g small shrimp; 3 eggs; 10 tbsp pancake mix; Plenty of cooking oil (about 4 tbsp or more)

A unique vegetable pancake made crispy like tempura, using only the moisture from eggs and chamnamul without any added water.

15 min Difficulty Easy drinking snack

Main ingredients

ChamnamulShrimpEggsPancake mix

Ingredients needed 2 servings

1 pack Chamnamul

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Chamnamul Shrimp Eggs Pancake mix

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100-150g small shrimp

3 eggs

10 tbsp pancake mix

Plenty of cooking oil (about 4 tbsp or more)

Recipe

Trim the tough bottom stems of the chamnamul, then crush the leaves and tender stems by hand to release their aroma.
Add 100-150g of small shrimp, 3 eggs, and 10 tbsp of pancake mix to the prepared chamnamul.
Since no water is added, use your hands instead of tools to knead and mix the ingredients thoroughly until they form a cohesive mass.
Generously coat the bottom of a frying pan (a non-stick pan is recommended) with cooking oil (about 4 tbsp) and heat over high heat.
Once the pan is hot, place the dough on it and press it down firmly to spread it thinly and evenly. Fill any holes in the dough by adding small pieces.
Immediately after placing the dough, reduce the heat to medium or low to ensure the jeon cooks through without burning.
Since there is little moisture, it won't easily stick to the pan. Wait until the edges are cooked and the bottom is golden brown and crispy before flipping.
Fry the other side until golden brown, like tempura, then transfer the finished jeon to a plate.

Crush and prepare the chamnamul by hand, then add shrimp, eggs, and pancake mix. Knead by hand without water until combined.
Heat a pan with plenty of oil, then spread the dough thinly.
Adjust heat and fry both sides until crispy to finish.

Cooking tips

Since this recipe doesn't use water, mixing with your hands rather than a spoon or cooking utensil will prevent the dough from falling apart and help it bind well.
Using small shrimp instead of large ones ensures the ingredients blend well together when eating, rather than separating.
You can use other spring seasonal vegetables like chives, dandae, or naeng-i instead of chamnamul and cook them crisply in the same way.
The overall low moisture content creates a tempura-like texture, so don't skimp on the oil; generously coating the bottom of the pan is key.

Recommended for

Those looking for a crispy jeon and refreshing makgeolli pairing on a rainy day.
Beginner cooks who always end up with soggy jeon due to water control issues.
Those who want to enjoy fragrant seasonal vegetables in a unique way.

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Seungwoo Dad's Chamnamul Shrimp Pancake

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Ingredients needed 🛒2 servings