Korean Street Food After Dark!! The Freaks Come Out At Night!!

Ingredients

• 1 cup Rice Flour (sifted)
• 1 cup Cold Water (ice‑cold for a light batter)
• 1 tsp Turmeric Powder (gives the pancake its yellow hue)
• 1/2 tsp Salt
• 3 stalks Green Onions (thinly sliced)
• 1 cup Bean Sprouts (rinsed and drained)
• 8 oz Pork Belly Strips (thinly sliced, lightly seasoned with pepper)
• 6 oz Medium Shrimp (peeled, deveined, cut in half lengthwise)
• 2 cups Vegetable Oil (high smoke‑point oil for deep frying)
• 3 tbsp Fish Sauce (for dipping)
• 2 tbsp Sweet Chili Sauce (for dipping)
• 2 tbsp Peanut Sauce (store‑bought or homemade)

Instructions

1. Prepare the Batter

   In a mixing bowl combine rice flour, cold water, turmeric powder, and salt. Whisk until smooth; the batter should be thin enough to spread but still coat the pan.

   Time: PT5M

2. Prep Fillings

   Slice green onions, rinse bean sprouts, season pork belly strips with a pinch of pepper, and halve the shrimp lengthwise.

   Time: PT5M

3. Heat Oil

   Pour vegetable oil into the skillet to a depth of about 1/2 inch. Heat over medium‑high heat until a small drop of batter sizzles immediately.

   Time: PT3M

   Temperature: 180°C

4. Cook First Pancake

   Pour a ladleful of batter into the hot oil, swirling to form a thin circle. Quickly scatter a handful of green onions, bean sprouts, a few pork strips, and shrimp pieces onto one half of the pancake.

   Time: PT2M

   Temperature: 180°C

5. Fold and Finish

   When the bottom is golden and crisp (about 1‑2 minutes), fold the pancake over the fillings and press gently. Cook another minute to seal.

   Time: PT2M

   Temperature: 180°C

6. Drain and Repeat

   Transfer the cooked pancake to a plate lined with paper towels. Repeat steps 3‑5 for the remaining batter and fillings, adjusting oil temperature as needed.

   Time: PT8M

   Temperature: 180°C

7. Prepare Dipping Sauces

   In a small bowl combine fish sauce, sweet chili sauce, and peanut sauce (or serve them side‑by‑side).

   Time: PT2M

8. Serve

   Arrange the pancakes on a serving platter. Serve hot with the trio of dipping sauces on the side.

   Time: PT3M

Nutrition Facts

Calories

620

Protein

22g

Carbohydrates

55g

Fat

35g

Fiber

4g