Korean Radish & Shrimp Pancake

Quick answer

Total time: 27 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Julienned Korean radish and small peeled shrimp are combined in a pancake batter fortified with a measured amount of potato starch for added crispiness.

Egg is mixed into the batter to improve binding and keep the pancake intact when flipped. Scallions are distributed throughout for a mild, grassy fragrance. Radish releases notable moisture as it cooks, so frying over high heat is essential to drive off that liquid quickly and achieve a crisp outer surface. The sharp, slightly bitter edge of raw radish disappears with heat and gives way to a gentle natural sweetness that pairs cleanly with the mild, delicate flavor of the shrimp. Pressing the center of the pancake down with a spatula while frying encourages even browning all the way through.

Ingredients

servings

IngredientAmountUnit

Korean radish250 gg

peeled shrimp120 gg

Korean pancake mix120 gg

potato starch1 tbsptbsp

egg1 eaea

scallion2 eaea

water120 mlml

cooking oil2 tbsptbsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

Julienne radish (250 g) into 3-4 mm strips and place in a bowl.

Sprinkle with a pinch of salt and rest 5 minutes. Lightly squeeze out the released moisture by hand. Excess radish water makes the batter too thin.
2

Prep

Place cocktail shrimp (120 g) on paper towel and press to absorb moisture.

Cut in half, then chop into rough chunks. Do not mince too finely or the texture is lost.
3

Heat

Whisk pancake mix (120 g), potato starch (1 tbsp), egg (1), and cold water (120 ml) until smooth.

Potato starch adds chewiness when cooked.
4

Prep

Add radish, shrimp, and diagonally sliced scallion (2 stalks) to the batter.

Toss with chopsticks until all ingredients are evenly coated.
5

Control

Heat oil (2 tbsp) in a pan over medium heat.

Ladle batter into 10-12 cm rounds and spread thin immediately. Then do not touch for 3-4 minutes.
6

Heat

Flip when edges are golden and firm.

Cook the other side 3-4 minutes more. Press the center lightly with a chopstick; it should spring back when done.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Julienned radish and small shrimp combined with potato starch for a lighter, crispier pancake.
Finish cue: Press the center lightly with a chopstick; it should spring back when done.
Avoid this: Do not mince too finely or the texture is lost.