This Korean shrimp pancake nails the crispy-tender contrast that makes these so irresistible - crispy edges, tender center, and loaded with shrimp and scallions. Ready in 30 minutes with simple ingredients. And don't skip our sweet, spicy, savory pancake dipping sauce that makes this pancake unforgettable.
The secrets to that signature crispy texture are ice-cold water in the batter and enough oil in the pan. And this recipe works perfectly with fresh or frozen (and thawed) shrimp.
If you're building a menu for your K-Drama viewing party, add Korean Fish Cakes and Sweet and Spicy Korean Tofu!
Ingredients and Smart Substitutions:
Before we get to the step by step directions, a few notes about the ingredients:
- Shrimp - small frozen (and thawed) shrimp works great in this recipe, or swap for squid rings or your favorite quick-cooking seafood.
- Self-rising flour - you can also use all-purpose + ¾ teaspoon baking powder.
- Scallions - substitute chives or julienned leeks.
- Gochujang - substitute with chili crisp or sriracha to taste.
- Pancake dipping sauce (not pictured) - full recipe below!
Full ingredient list and measurements included in the printable recipe card below.
How to Make Korean Shrimp Pancakes:
1. Make dipping sauce
Combine ingredients, garnish with sesame seeds and set aside.
2. Make pancake batter
Combine all dry ingredients, then whisk in egg and ice water.
Fold in shrimp and scallions.
3. Griddle pancakes
Cook mixture in 2-3 batches, letting the outside of the pancake get deep golden brown. Move finished pancake to a rack while making the next pancake.
Cut pancakes into squares or wedges. Serve with a sprinkle of sesame seeds and Spicy Pancake Dipping Sauce.
Can I Use Different Seafood Besides Shrimp?
Squid rings are traditional and cook just as fast. Small bay scallops, chopped crab meat, or a seafood mix all work great.
Why Does My Pancake Fall Apart When Flipping?
Let it cook longer on the first side until deeply golden brown - the edges and center should be nearly set before you flip. If you're still struggling, make smaller pancakes using a ½ cup measure instead of 1 ½ cups. Not traditional, but much easier to flip.
I Don't Have Gochujang for the Dipping Sauce - Now What?
Chili crisp is my go-to substitute. Sriracha works too. For a sweeter sauce, use sweet chili glaze instead.
Print
Korean Shrimp Pancake Recipe
- Total Time: 30 minutes
- Yield: 2-3 1x
Description
A quick and fail-proof Korean Seafood Pancake you can have on the table in 30 minutes. Don't forget that spicy dipping sauce!
Ingredients
- ¾ cup self-rising flour
- ¼ cup corn starch
- 1 teaspoon salt, plus more to taste
- ½ teaspoon white pepper
- ½ teaspoon ground ginger
- 1 large egg
- ¾ cup cold water
- 2 bunches (10-12) scallions, cleaned and cut into 2 inch strips (about 3 cups)·
- 8 ounces shrimp, small or medium
- 2-3 tablespoons canola oil
Korean Pancake Sauce
- 3 tablespoons light soy sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons gochujang (substitute chili crisp)
- 2 teaspoons sugar
- ½ teaspoon sesame oil
- Pinch of sesame seeds, optional
Instructions
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For the dipping sauce: Combine soy sauce, rice wine vinegar, sesame oil, sugar and gochujang in a microwave safe bowl. Heat for 30-45 seconds. Remove from microwave and stir to ensure sugar has dissolved. Taste and add a bit of water to thin the sauce and balance the flavors. Add a pinch of sesame seeds then set aside.
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For the batter: wash, dry and cut the green onions (both green and white parts). Aim for about 3 cups. Whisk together flour, cornstarch, ground ginger, salt, and white pepper in a medium bowl. Add beaten egg and ice water and stir just until combined (there will be lumps - don't be alarmed). Fold scallions and shrimp into the batter.
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Cooking: Heat 2 tablespoons oil in a large nonstick pan or cast iron skillet over medium-high heat. Once hot, add half of the pancake mixture (about 1.5 cups) to the center of the pan, ensuring vegetables and shrimp are evenly distributed around the frying pan. (I use a fork to flatten the pancake and move shrimp and veggies into an even layer without packing the pancake too densely.) Cook on medium heat for 5-6 minutes, until deeply golden brown and fairly set. Flip gently and cook 4-6 additional minutes. Remove to a rack and repeat process for second pancake.
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Serving: Cut finished seafood pancakes into wedges or squares and serve with Spicy Korean Dipping Sauce.
Notes
Crispy texture: Use ice-cold water and enough oil in the pan (think shallow fry, not sauté). Let the pancake cook undisturbed until deeply golden before flipping.
Make ahead: Batter loses its leavening power - cook within 30 minutes of mixing. Leftover pancakes reheat beautifully in an air fryer (400°F for 3-4 minutes) or skillet.
Flour substitution: Use ¾ cup all-purpose flour + ¾ teaspoon baking powder instead of self-rising flour.
Storage: Refrigerate for up to 2 days. Reheat in air fryer or skillet - microwave makes them soggy.
- Prep Time: 10
- Cook Time: 20
- Category: Easy Recipes
- Method: Stove Top
- Cuisine: Asian
Jil
Excellent recipe! I've followed recipe exactly and one time when I didn't have enough scallions, I added onions and shredded cabbage. Also so delicious! Sauce is spot on too!
Christina Jolam
So good to hear, Jill! This is one of my all-time favorite dishes I picked up from a restaurant and it never disappoints. Love hearing that you enjoyed it!