Gather all the ingredients. I highly encourage you to weigh your ingredients using a kitchen scale for this recipe. Click on the “Metric“ button at the top of the recipe to convert the ingredient measurements to metric. If you‘re using a cup measurement, please follow the “fluff and sprinkle“ method: Fluff your flour with a spoon, sprinkle the flour into your measuring cup, and level it off. Otherwise, you may scoop more flour than you need.
Combine all the ingredients for the spicy dipping sauce—1 Tbsp soy sauce, ½ Tbsp rice vinegar (unseasoned), 1 tsp green onions/scallions, ¼ tsp gochugaru (Korean pepper flakes), ¼ tsp toasted white and black sesame seeds, and ⅛ tsp sugar (optional). Set aside.
Cut off the ends of 1 bunch green onions/scallions. Then, cut the scallions in half crosswise. If you’re worried about flipping a large pancake, cut the scallions shorter and make smaller round pancakes so you can easily flip them.
Beat ½ large egg (50 g each w/o shell) in a small bowl. Set aside half an egg per pancake for cooking.
To make the batter, combine ½ cup cake flour and ½ tsp Diamond Crystal kosher salt in a medium bowl. Slowly add ½ cup cold water or sparkling water (you may not need all of it!) and whisk until just combined. The batter should be thinner than a Western breakfast pancake batter and thicker than a crepe batter. Do not overmix the batter because it’ll create gluten and the pancake won’t have a good texture.
Place a nonstick frying pan over medium-high heat. When it‘s hot, add 1½ Tbsp neutral oil. Then, spread out the scallions on the bottom of the pan and add 4 oz shrimp on top.
Drizzle the batter on top to cover the scallions and shrimp. Make sure there is just enough batter between the ingredients so that they will hold together. Take care not to add too much batter, though, or you will end up with doughy pancakes.
Lightly drizzle the beaten egg (I use half an egg for one pancake) over the batter. Cook for 3 minutes, until the edges of the pancake get crispy and the bottom is golden brown. Flip the pancake using a relatively large spatula or two spatulas, one in each hand. Cook for another 3 minutes, pressing down the pancake with the spatula occasionally, until the pancake is crispy and golden brown. Flip one last time and cook for 30 seconds.
Transfer the pancake to a cutting board. Cut into small pieces and enjoy with the spicy dipping sauce.
You can keep the leftovers in an airtight container and store in the refrigerator for up to 4 days.