Korean Radish & Shrimp Pancake
Quick answer
Julienned Korean radish and small peeled shrimp are combined in a pancake batter fortified with a measured amount of potato starch for added crispiness.
What makes this special
- Julienned radish and small shrimp combined with potato starch for a lighter, crispier pancake.
- Julienned radish releases moisture, balanced by starch in the batter ratio
- Small amount of potato starch adds structural crispness
Key ingredients
Core cooking flow
- 1 Julienne radish (250 g) into 3-4 mm strips and place in a bowl.
- 2 Place cocktail shrimp (120 g) on paper towel and press to absorb moisture.
- 3 Whisk pancake mix (120 g), potato starch (1 tbsp), egg (1), and cold water (120 ml) until smooth.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Prep
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.
- 3Heat
Whisk pancake mix (120 g), potato starch (1 tbsp), egg (1), and cold water (120 ml) until smooth.
Potato starch adds chewiness when cooked.
- 4Prep
Add radish, shrimp, and diagonally sliced scallion (2 stalks) to the batter.
Toss with chopsticks until all ingredients are evenly coated.
- 5Control
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.
- 6Heat
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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