Let's master restaurant-style Korean Seafood Pancakes at home with this foolproof recipe. Crispy on the outside, tender inside, and loaded with shrimp and scallions - this savory pancake delivers authentic flavor with simple ingredients. And don't skip our sweet, spicy, savory pancake dipping sauce!
Why You'll Love This Recipe:
- Crispy edges and tender center, just like your favorite Korean restaurant
- Works with fresh or frozen shrimp
- Ready in under 30 minutes
- Perfect for weeknight dinners or appetizers
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.
Pro Tips
- Use ice-cold water for maximum crispiness.
- Don't overmix the batter - just like breakfast pancakes, lumps are good.
- Let pan get properly hot before adding batter.
- Use enough oil for crispy edges.
Can I make this ahead?
Normally I say these seafood pancakes are best served fresh. But then I warmed leftover pancakes in my air fryer, and my life was changed. Just 3-4 minutes for a small pancake and the crispy edges are restored. Without an air fryer, reheat in skillet to warm. I don't recommend making the batter ahead - cook the pancakes soon after mixing the batter.
My pancake falls apart when flipping?
Let it cook longer on first side until deeply golden. The edges and center should be nearly set, as well. The other option is to make smaller sized pancakes using a ½ cup measure. Not exactly traditional but much easier to flip!
I don't have gochujang - now what?
I often make this sauce using chili crisp, but you can also substitute sriracha. For a sweeter sauce, use sweet chili glaze.
Step by step instructions:
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.
Korean Shrimp Pancake Recipe
- Total Time: 30 minutes
- Yield: 2-3
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
Veggie options: Grab leeks, chives, shredded carrots, cabbage, or your favorite thin-cut veggies.
Seafood options: Substitute squid rings or your favorite quick-cooking seafood in place of shrimp.
Serves: 4 as appetizer, 2 as main.
Storage: 2 days in the refrigerator.
Reheat: In air fryer at 400 degrees for 4-5 minutes. Or In skillet over medium heat.
Make ahead: Mix sauce up to 3 days ahead. Batter is best prepared right before preparing.
- 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!