Home RecipesAppetizers Korean Shrimp Pancakes

Korean Shrimp Pancakes

by Lorena

Korean pancakes are just too good to be true. I love their texture and intense flavour with all that spring onion. These Korean Shrimp Pancakes are my favourite because I just love how the shrimp play in this dish. Also the dip is so good you’ll be munching on these with a smile on your face.

I used to eat korean pancakes when I was studying in culinary school because there was a really good (and cheap) place close to where I studied. We would go with my classmates and order one of these to share on the spot.

Last week I was craving them badly and I just knew I had to make them for this week’s savoury dish. It’s great to share but also it’s better not to ;).

I love the intense flavour from the spring onion but if you want it milder you can use the green part only and avoid the white bottom which is stronger. Also, the chili is optional but it’s just sooo good.

The way in which it’s usually eaten is by cutting it in triangles like in the picture and then each person takes a piece, dips it in the sauce and then eats it straight away.

Korean Pancakes

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Course: Appetizer, Main Course
Cuisine: Low
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 2 20cm diameter pancakes
Author: Lorena Salinas from Cravings Journal


For the batter

  • 110 g all purpose flour
  • 30 g rice flour (can be replaced with cornstarch although rie flour makes the pancakes crispier)
  • 6 g cornflour
  • 1/2 tsp salt
  • 1 egg
  • 150 ml cold water

For the fillings / toppings

  • 2 tsp vegetable oil to cook
  • 250 g shrimp , clean and peeled
  • 1 tsp sesame oil
  • 3 spring onions or 4 if using only greens
  • to taste chili peppers cut thinly
  • 1 egg broken, not beaten

For the dip

  • 4 tbsp soy sauce
  • 2 tsp rice vinegar
  • 2 tsp sugar
  • sesame seeds


For the dip

  • Mix with a whisk until the sugar is dissolved.

For the batter

  • Mix the dry ingredients and pour the water and egg in the center.
  • Use a whisk to mix everything starting in the center and slowly incorporating the dry ingredients.

For the fillings

  • Cut the spring onion in 3cm pieces and if too thick also cut lengthwise.
  • Mix the shrimp with the sesame oil as well as salt.


  • Put 1 tbsp of vegetable oil on a 20cm pan on medium heat.
  • Put 1/4 of the batter and a few fillings on top.
  • Add another 1/4 of batter on top of the fillings and then put even more on top of that.
  • Let cook for 4min or until really golden underneath.
  • Add 1/2 the broken egg on top and flip.
  • Cook for 2 min and serve with the egg side up.
  • Repeat with the second pancake.
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!

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