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. 

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.

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.

Serving: Cut finished seafood pancakes into wedges or squares and serve with Spicy Korean Dipping Sauce.