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5 from 1 vote

Korean Prawn Scallion Pancakes

These Korean prawn scallion pancakes are a delicious quick meal, perfect for nights where you don't know what to cook. Savory and rich, these pancakes are paired with a spicy soy gochujang dipping sauce.
Course Appetizer, Main Course, Main Dish, Side Dish
Cuisine Asian, Korean
Keyword Korean Prawn Pancakes, Korean Street Food, Scallion Pancakes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 people
Calories 360kcal
Cost $5


  • Pan
  • Bowl
  • spatula


  • 20 large Prawns peeled
  • 240 grams Flour two cups, sifted
  • 3 eggs
  • 250 ml Water 1 cup
  • 1 tbsp Vegetable Oil
  • 1 tbsp Garlic Powder
  • 1 tbsp Sugar
  • 1 tsp Salt
  • Vegetable Oil

Soy Gochujang Dipping Sauce

  • 2 tbsp Soy Sauce
  • 1 tbsp Gochujang Chili Paste
  • 2 tsp Rice Wine Vinegar
  • 1 tsp Sugar
  • 1/2 tsp Ginger grated


  • In a bowl whisk together the flour, eggs, water, vegetable oil, garlic powder, sugar, and salt. Add the green onion lengths and set aside.
  • In a small bowl mix together the soy sauce, gochujang paste, vinegar, sugar, and ginger, along with the white part of the scallions.
  • In a hot pan add a little vegetable oil to coat the bottom. Pour in some batter to coat the bottom and then press some shrimps into the top. Cook for a couple minutes then when the bottom is golden brown, flip and cook for another minute.
  • Slide onto a cutting board and quarter. Serve hot.


Calories: 360kcal | Carbohydrates: 54g | Protein: 18g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 198mg | Sodium: 1371mg | Potassium: 197mg | Fiber: 2g | Sugar: 5g | Vitamin A: 178IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 4mg