Korean Green Onion & Shrimp Pancakes With Vinegar Dipping Sa

Recipe by Bergy
READY IN: 40mins
YIELD: 4 Pancakes


  • Dipping Sauce
  • 2
    tablespoons cilantro, finely chopped
  • 1
    green onion, finely chopped
  • 1 12
    teaspoons rice vinegar (or cider vinegar)
  • 1
    teaspoon sugar
  • 1
    teaspoon sesame seeds, toasted and ground
  • Pancakes
  • 3
    large eggs
  • 4
    large egg whites
  • 1 12
    cups flour
  • 2
    tablespoons vegetable oil, plus
  • 1
    teaspoon vegetable oil
  • 1
    cup water
  • 14
    lb small cooked shrimp
  • 10
    green onions, trimmed, quartered lengthwise and cut into 3-inch lengths
  • 1
    small zucchini, ends trimmed and sliced int fine julienne, 3-inch long
  • 1
    large carrot, peeled, cut into fine julienne 3-inch long
  • 14
    cup fresh chives, chopped


  • Dipping sauce: combine soy sauce, cilantro 1 chopped green onion, vinegar, sugar & sesame seeds. Leave at room temp or refrigerate.
  • Pancakes: Beat 1 egg and 2 egg whites together with a fork.
  • Whisk in the flour, 1 tbsp oil, and water.
  • Batter should be smooth and medium thick.
  • Let the batter rest for 20 minutes.
  • Cooking the Pancakes:
  • Beat remaining eggs & egg whites.
  • Heat 1 tsp oil in a skillet or a large non stick griddle, medium-low heat.
  • Pour out approx 1/2 cup batter (6-8" circle).
  • Lay 1 fourth of the shrimp on top of the pancake along with 1/4 of the green onions, carrots, zucchini, & chives.
  • While the pancake is cooking spoon 1/4 of remaining batter over the pancake to fill the spaces between the veggies. After approx 3-5 minutes when the egg mixture has begun to set flip the pancake. Cook until browned pressing down quite hard with a wide spatula to ensure the batter cooks through. Repeat with remaining batter, shrimp & veggies.
  • You may refrigerate the pancakes and serve cold or serve fresh at room temperature. To serve, cut the pancakes into wedges and serve with the dipping sauce on the side.