Korean Shrimp Pancake Recipe
There’s something magical about Korean cuisine—bold flavors, simple ingredients, and that perfect balance of comfort and excitement. One dish that’s been stealing my heart lately is the Korean shrimp pancake, or haeimul pajeon.
Why Shrimp Pancakes?
I stumbled into making these after a late-night craving for something savory and crunchy. I had shrimp in the fridge, a bundle of scallions begging to be used, and a pantry stocked with the usual suspects.
Korean pancakes are traditionally a rainy-day food in Korea—meant to be shared with friends over a bottle of makgeolli (rice wine)—but I say they’re perfect any time you need a little joy on your plate.
My version uses self-rising flour and cornstarch for that extra crisp factor, and trust me, once you flip that first pancake and hear that sizzle, you’ll be hooked.
Korean Shrimp Pancakes with Dipping Sauce
Here’s everything you need to whip up this crispy, savory goodness. It makes two hearty pancakes—enough for a solo feast or to share with someone you like enough to spare a bite.
There’s something magical about Korean cuisine—bold flavors, simple ingredients, and that perfect balance of comfort and excitement. One dish that’s been stealing my heart lately is the Korean shrimp pancake, or haeimul pajeon.
Why Shrimp Pancakes?
I stumbled into making these after a late-night craving for something savory and crunchy. I had shrimp in the fridge, a bundle of scallions begging to be used, and a pantry stocked with the usual suspects.
Korean pancakes are traditionally a rainy-day food in Korea—meant to be shared with friends over a bottle of makgeolli (rice wine)—but I say they’re perfect any time you need a little joy on your plate.
My version uses self-rising flour and cornstarch for that extra crisp factor, and trust me, once you flip that first pancake and hear that sizzle, you’ll be hooked.
Korean Shrimp Pancakes with Dipping Sauce
Here’s everything you need to whip up this crispy, savory goodness. It makes two hearty pancakes—enough for a solo feast or to share with someone you like enough to spare a bite.
Tips for Pancake Perfection
- Shrimp Size: Small or medium shrimp work best—they cook through evenly. If yours are bigger, give them a rough chop for better distribution.
- Oil is Your Friend: Don’t skimp on the oil—it’s what gets you that crave-worthy crunch.
- Batter Check: If you like a thinner, crispier pancake, add a tablespoon or two of extra water to the batter.
- Shrimp Size: Small or medium shrimp work best—they cook through evenly. If yours are bigger, give them a rough chop for better distribution.
- Oil is Your Friend: Don’t skimp on the oil—it’s what gets you that crave-worthy crunch.
- Batter Check: If you like a thinner, crispier pancake, add a tablespoon or two of extra water to the batter.
Why You’ll Love These
These pancakes are the ultimate crowd-pleaser—crisp outside, tender inside, with pops of sweet shrimp and earthy scallions in every bite. The dipping sauce ties it all together with its salty-spicy vibe, and the whole thing comes together in under 30 minutes. Whether you’re cooking for yourself or impressing guests, this dish delivers big flavor without the fuss.
These pancakes are the ultimate crowd-pleaser—crisp outside, tender inside, with pops of sweet shrimp and earthy scallions in every bite. The dipping sauce ties it all together with its salty-spicy vibe, and the whole thing comes together in under 30 minutes. Whether you’re cooking for yourself or impressing guests, this dish delivers big flavor without the fuss.
A Little Korean Comfort
In Korea, pajeon is more than food—it’s a vibe. Rainy days, sizzling pans, and good company. Even if you’re just in your kitchen on a Tuesday night, these shrimp pancakes bring a little of that cozy magic home. Pair them with a cold drink (makgeolli if you can find it, or a crisp beer), and you’ve got a mini celebration on your hands.
In Korea, pajeon is more than food—it’s a vibe. Rainy days, sizzling pans, and good company. Even if you’re just in your kitchen on a Tuesday night, these shrimp pancakes bring a little of that cozy magic home. Pair them with a cold drink (makgeolli if you can find it, or a crisp beer), and you’ve got a mini celebration on your hands.
Ingredients
For the Pancakes:
- 3/4 cup self-rising flour
- 1/4 cup cornstarch
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon white pepper
- 1/2 teaspoon ground ginger
- 1 large egg
- 3/4 cup cold water
- 2 bunches (10-12) scallions, cleaned and cut into 2-inch strips (about 3 cups)
- 8 ounces small or medium shrimp, cleaned and deveined
- 2-3 tablespoons canola oil
For the Dipping Sauce:
- 3 tablespoons light soy sauce
- 1 tablespoon apple cider vinegar (or halal-certified rice vinegar)
- 2 teaspoons gochujang (or chili crisp for a milder option)
- 2 teaspoons sugar
- 1/2 teaspoon sesame oil
- Pinch of sesame seeds (optional)
Instructions
For the Pancakes:e for 30-45 seconds, then stir until the sugar melts into the mix. Taste it—if it’s too punchy, add a splash of water to mellow it out. Sprinkle in some sesame seeds if you’re feeling fancy, then set it aside to let the flavors mingle.
Step 2: Make the Batter
In a medium bowl, whisk together the self-rising flour, cornstarch, salt, white pepper, and ground ginger. Crack in the egg, pour in the cold water, and stir until it’s just combined—lumps are totally fine here. Gently fold in the scallions and shrimp, letting them get cozy in the batter. The cold water’s key—it keeps the pancakes light and crisp.
Step 3: Cook the Pancakes
Heat 2 tablespoons of canola oil in a large nonstick or cast-iron skillet over medium-high heat. Pour half the batter (about 1.5 cups) into the center, spreading it out evenly with a spoon or spatula. Use a fork to nudge the shrimp and scallions around so every bite’s got a little of everything. Let it cook for 5-6 minutes until the bottom’s golden and the edges start to crisp up. Flip it carefully—I like using two spatulas for this—and cook the other side for 4-6 minutes until it’s fully set and gorgeous. Slide it onto a wire rack to keep that crispiness intact, then repeat with the rest of the batter, adding more oil if needed.
Step 4: Serve and Enjoy
Cut the pancakes into wedges or squares—whatever feels right—and serveascape them warm with that killer dipping sauce on the side. Dig in while they’re hot and crispy. Trust me, you won’t stop at one piece.
Ingredients
For the Pancakes:
- 3/4 cup self-rising flour
- 1/4 cup cornstarch
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon white pepper
- 1/2 teaspoon ground ginger
- 1 large egg
- 3/4 cup cold water
- 2 bunches (10-12) scallions, cleaned and cut into 2-inch strips (about 3 cups)
- 8 ounces small or medium shrimp, cleaned and deveined
- 2-3 tablespoons canola oil
For the Dipping Sauce:
- 3 tablespoons light soy sauce
- 1 tablespoon apple cider vinegar (or halal-certified rice vinegar)
- 2 teaspoons gochujang (or chili crisp for a milder option)
- 2 teaspoons sugar
- 1/2 teaspoon sesame oil
- Pinch of sesame seeds (optional)
Instructions
For the Pancakes:e for 30-45 seconds, then stir until the sugar melts into the mix. Taste it—if it’s too punchy, add a splash of water to mellow it out. Sprinkle in some sesame seeds if you’re feeling fancy, then set it aside to let the flavors mingle.
Step 2: Make the Batter
In a medium bowl, whisk together the self-rising flour, cornstarch, salt, white pepper, and ground ginger. Crack in the egg, pour in the cold water, and stir until it’s just combined—lumps are totally fine here. Gently fold in the scallions and shrimp, letting them get cozy in the batter. The cold water’s key—it keeps the pancakes light and crisp.
In a medium bowl, whisk together the self-rising flour, cornstarch, salt, white pepper, and ground ginger. Crack in the egg, pour in the cold water, and stir until it’s just combined—lumps are totally fine here. Gently fold in the scallions and shrimp, letting them get cozy in the batter. The cold water’s key—it keeps the pancakes light and crisp.
Step 3: Cook the Pancakes
Heat 2 tablespoons of canola oil in a large nonstick or cast-iron skillet over medium-high heat. Pour half the batter (about 1.5 cups) into the center, spreading it out evenly with a spoon or spatula. Use a fork to nudge the shrimp and scallions around so every bite’s got a little of everything. Let it cook for 5-6 minutes until the bottom’s golden and the edges start to crisp up. Flip it carefully—I like using two spatulas for this—and cook the other side for 4-6 minutes until it’s fully set and gorgeous. Slide it onto a wire rack to keep that crispiness intact, then repeat with the rest of the batter, adding more oil if needed.
Heat 2 tablespoons of canola oil in a large nonstick or cast-iron skillet over medium-high heat. Pour half the batter (about 1.5 cups) into the center, spreading it out evenly with a spoon or spatula. Use a fork to nudge the shrimp and scallions around so every bite’s got a little of everything. Let it cook for 5-6 minutes until the bottom’s golden and the edges start to crisp up. Flip it carefully—I like using two spatulas for this—and cook the other side for 4-6 minutes until it’s fully set and gorgeous. Slide it onto a wire rack to keep that crispiness intact, then repeat with the rest of the batter, adding more oil if needed.
Step 4: Serve and Enjoy
Cut the pancakes into wedges or squares—whatever feels right—and serveascape them warm with that killer dipping sauce on the side. Dig in while they’re hot and crispy. Trust me, you won’t stop at one piece.
Cut the pancakes into wedges or squares—whatever feels right—and serveascape them warm with that killer dipping sauce on the side. Dig in while they’re hot and crispy. Trust me, you won’t stop at one piece.
