Korean Green Onion & Shrimp Pancakes With Vinegar Dipping Sa

"Wonderful Appetizer! You can also make these to take along on a picnic - keep in a cooler if you use shrimp or other meat or have them vegetarian. Try using left over chicken, vegetables or other meats. In Korea this is called "Pajon" and is a typical street vendor food. Use chopsticks or you fingers. This recipe was originally from Eating Well Magazine (1993)"
photo by a food.com user photo by a food.com user
Ready In:
4 Pancakes


  • Dipping Sauce

  • 3 tablespoons reduced sodium soy 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.

Questions & Replies

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  1. This was a lot of FUN! We just loved this. I used 1 tablespoon vinegar in place of 1 1/2 teaspoon. Also added fresh grated ginger and hot sesame oil. All for the dipping sauce. I did need more egg for the second batter. Skipped the chives. Thanks for a great recipe.
  2. Good start but it needed something. What? I don't know. Loved the sauce.
  3. DH loved these. I made this as an appetizer for two pancakes. Be sure to cut the veggies into small chunks, The first one I made didn't come out as good as the second. Served with Recipe #83203, Recipe #30457 and Recipe #30769. Great meal.
  4. This was great! I had the weirdest craving for a pancake like this (even tho ive never had one before...weird) and this recipe satisfied it soooo well...Don't expect something like a scallion pancake, as this definitely is much egg-ier, but i thought it was GREAT. The dipping sauce was really good. This made more than 4 pancakes, but we might have just made them smaller..we used it to serve about 5 people for a dinner main dish. so good! (used leftover chicken instead of shrimp, and cooked it in some sesame oil instead of veggie). i cant wait to eat the leftovers tomorrow (i tasted it cold too, tastes yummy!) xD
  5. The dipping sauce was great! I added a little sliced lemongrass and juice along with some hot chili oil. I really wasn't a fan of the pancake. For me, there were too many eggs. Maybe I will try this again without so many eggs, but I did love the sauce!


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