Every Korean mom has their own style of making jeon or Korean pancakes. Here, I’m collaborating with none other than POV Husband, who is sharing a very special family treasure: his mom’s saeujeon (shrimp pancake) recipe. According to him, his mom learned this technique from a chef in Busan, and it has been a childhood favorite he grew up eating.
Most of you know POV Husband for his elaborate, from-scratch meals made for his wife—a dedication that earned him millions of followers in just a few short years. But meeting him in person, it’s clear that his drive comes from a deep-rooted love for family.
I’m so proud to see another Asian-American creator thriving in this space. I had an amazing time getting to know the man behind the camera, and I hope you enjoy our conversation as much as we enjoyed these pancakes!
Ingredients for Saeujeon
- Shrimp – Use fresh shrimp for the best flavor and juiciness. They have less water content than frozen ones; however, if using frozen ones, ensure they are thoroughly drained.
- Imitation Crab – It imparts a savory, seafood flavor that enhances the pancake’s profile.
- Scallions – For the hint of sweetness and freshness.
- Mayonnaise – To make the pancake juicy and moist.
- Salt and Pepper – To taste
How to Make Shrimp Pancake?
Peel and devein the shrimp to clean them thoroughly. Place in a food processor to turn it into a chunky paste, then set aside in a bowl. This consistency will act as a binder to the pancake.
Chop the scallions, boil for about 30 seconds to reduce the heat, drain, place in the food processor to mince, then combine with the shrimp.
Chop the imitation crab, then place it in the food processor to mince, and then combine it with the shrimp mixture. The goal is simply to ensure everything is minced so it melds better.
Season the shrimp pancake mix with mayo, salt, and pepper. Mix this well, then shape it into small patties.
Shallow fry the shrimp pancake until slightly golden brown. Do not overcook, otherwise it might turn dry and rubbery.
Serving Shrimp Pancake
These shrimp pancakes are perfect as a side dish or for potlucks with friends. It’s easy, delicious, and kid-friendly!
POV Husband says that the kicker for this pancake is actually the sauce, which is plain mustard. The spice and tang from the mustard perfectly complement these jeons, and honestly, I agree! Nothing complicated, just a good old delicious recipe!
Shrimp Pancake by POV Husband
Equipment
- Food Processor
Ingredients
- 3 parts Shrimp Peeled and cleaned
- 1 part Imitation Crab
- 1 part Green Onion
- 1.5-2 tbsp Mayo
- Salt and Pepper To taste
Instructions
- Peel and devein the shrimp. Place it in a food processor and mince until it’s a chunky paste.
- Chop the green onion and boil it for 30 seconds. Place this in the food processor to mince further, then combine it with the shrimp.
- Chop the imitation crab, then add it to the food processor to mince it further. Combine it with the shrimp mixture after.
- Season the mixture with mayo, salt, and pepper.
- Shape into small patties (~1 tbsp per pancake), then shallow-fry until lightly browned. Do not overcook!
- Serve with mustard and enjoy!
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