Because it contains minced shrimp and squid, you can make delicious pancakes without adding salt.
Calories
408kcal
Carbs
66.2g
Protein
10.7g
Fat
11.2g
Sodium
256.8mg
Ingredients
Others
Shrimp(3whole), Squid(50g), Zucchini(1/2pcs), Carrot(20g), Perilla Leaf(3sheet(s)), Jujube(2pcs), Flour(100g), Glutinous Rice Flour(50g), Low-sodium Soy Sauce(20g), Vinegar(10g), Sugar(10g), Salt(0.2g)
Finding these ingredients in the US
- Perilla LeafKorean markets only, sometimes labeled 'sesame leaves'. Shiso looks similar but tastes different — there is no true substitute.
- ZucchiniKorean zucchini (aehobak) is sweeter with thinner skin; regular zucchini works fine in most dishes.
- Glutinous Rice FlourSold as 'sweet rice flour' or 'glutinous rice flour' at Asian markets and many baking aisles. Not the same as regular rice flour.
- JujubeDried jujubes (Korean red dates) are at Korean and Chinese markets. In savory dishes, leave them out rather than substituting raisins.
- Low-sodium Soy SauceAny supermarket soy sauce works here; low-sodium versions swap in 1:1.
Nutrition Facts
Per 100g of main ingredientsShrimp
- Rich in protein (20g) — used to build and maintain muscle and body tissue
- Rich in vitamin B3 (niacin) (2.7mg) — supports energy metabolism and skin health
Squid
- Rich in vitamin D (6μg) — helps your body absorb calcium for bone health
- Rich in protein (19g) — used to build and maintain muscle and body tissue
Zucchini
- Rich in vitamin C (40mg) — acts as an antioxidant and helps you absorb iron
- Rich in calcium (61mg) — a key building block of bones and teeth
Carrot
- Rich in vitamin A (460μg) — supports normal vision and skin health
- Rich in dietary fiber (3.1g) — can support digestion and help you feel full
Jujube
- Rich in vitamin C (86mg) — acts as an antioxidant and helps you absorb iron
- Contains natural sugars (24g) — provides quick energy for daily activities
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Peel the shrimp and chop.
🔍Peel the squid with salt and chop.
🔍Finely julienne the zucchini, perilla leaf, and jujube.
🔍Lightly salt the julienned zucchini and perilla leaf and squeeze out the moisture.
🔍Add glutinous rice flour, zucchini, perilla leaf, julienned jujube, and chopped shrimp and squid to the flour, heat oil in a pan to make a crepe, roll up, slice, and plate.
🔍Add low-sodium soy sauce, vinegar, and sugar to make the sauce.