Savory Korean Green Onion Pancake with Dipping Sauce

Wash and trim the green onions. Cut about two-thirds of the green onions into 5 cm (2 inch) lengths for the pancake. Finely chop the remaining one-third for the dipping sauce.

Prepare the shrimp by patting them dry. If they are large, you can cut them into smaller pieces.

For the dipping sauce, combine the soy sauce, rice vinegar, sesame oil, and finely chopped green onions in a small bowl. Optionally, add 1/2 tsp toasted sesame seeds and 1/4 tsp gochugaru (Korean chili flakes) for extra flavor.

In a medium bowl, whisk together the all-purpose flour, cold water, egg, and salt until just combined. A few lumps are fine; do not overmix, as this can make the pancake tough.

Heat 1 tablespoon of vegetable oil in a non-stick pan over medium-high heat. Once hot, ladle half of the batter into the pan, spreading it thinly to form a round pancake. Arrange half of the 5 cm green onion pieces and half of the shrimp evenly over the batter.

Cook for 3-5 minutes until the bottom is golden brown and crispy. Add another 1/2 tablespoon of oil around the edges, then carefully flip the pancake. Cook for another 3-5 minutes until the other side is also golden and crispy, and the shrimp are cooked through.

Slide the cooked Pajeon onto a cutting board and cut it into wedges. Repeat with the remaining batter, green onions, and shrimp. Serve immediately with the dipping sauce.