Korean Shrimp Pancake (Padakjeon)
Korean Shrimp Pancake (Padakjeon)
Ingredients
For the Shrimp Batter
- 1 cup green onion, chopped and separated
- 800 g shrimp, chopped
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt
- 2 teaspoons black pepper
- 20 tablespoons cornstarch
- 16 tablespoons water
- as needed neutral oil
- as needed chili oil, for drizzling
For the Dipping Sauce
- 8 tablespoons soy sauce
- 4 tablespoons rice vinegar
- 6 teaspoons sugar
- 2 teaspoons sesame oil
- 4 teaspoons chili garlic sauce
Instructions
- 1
Prepare the Dipping Sauce: Combine 8 tablespoons soy sauce, 4 tablespoons rice vinegar, 6 teaspoons sugar, 2 teaspoons sesame oil, and 4 teaspoons chili garlic sauce in a small bowl. Mix well and set aside.
⏱️ 2 min
- 2
Combine Batter Ingredients (Part 1): In a large mixing bowl, add the chopped 800g shrimp, the white parts of the 1 cup chopped green onions, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon salt, and 2 teaspoons black pepper. Mix these ingredients thoroughly.
⏱️ 5 min
- 3
Form the Batter: Gradually add 20 tablespoons cornstarch and 16 tablespoons water to the shrimp mixture while constantly mixing until a cohesive batter is formed.
⏱️ 3 min
- 4
Heat the Pan: Heat a large frying pan over medium-high heat with a thin layer of neutral oil.
⏱️ 1 min
- 5
Cook the Pancake (First Side): Once the pan is hot, gently lay the entire pancake batter into the pan. Fry for 2 minutes.
⏱️ 2 min
- 6
Cook the Pancake (Second Side): Flip the pancake and fry for another 2 minutes.
⏱️ 2 min
- 7
Finish Cooking: Reduce the heat to medium. Flip the pancake one more time and continue to fry for an additional 1-2 minutes, until golden brown and cooked through.
⏱️ 2 min
- 8
Remove and Cool: Carefully remove the cooked pancake from the pan and let it cool slightly on a cutting board or wire rack.
⏱️ 1 min
- 9
Garnish: Top the pancake with the green parts of the green onions and a drizzle of chili oil.
⏱️ 1 min
- 10
Serve: Slice the Korean Shrimp Pancake into wedges and serve immediately with the prepared dipping sauce. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Shrimp Pancake (Padakjeon)
For the Shrimp Batter
- 1 cup green onion, chopped and separated
- 800 g shrimp, chopped
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt
- 2 teaspoons black pepper
- 20 tablespoons cornstarch
- 16 tablespoons water
- as needed neutral oil
- as needed chili oil, for drizzling
For the Dipping Sauce
- 8 tablespoons soy sauce
- 4 tablespoons rice vinegar
- 6 teaspoons sugar
- 2 teaspoons sesame oil
- 4 teaspoons chili garlic sauce
Instructions
- 1
Prepare the Dipping Sauce: Combine 8 tablespoons soy sauce, 4 tablespoons rice vinegar, 6 teaspoons sugar, 2 teaspoons sesame oil, and 4 teaspoons chili garlic sauce in a small bowl. Mix well and set aside.
⏱️ 2 min - 2
Combine Batter Ingredients (Part 1): In a large mixing bowl, add the chopped 800g shrimp, the white parts of the 1 cup chopped green onions, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon salt, and 2 teaspoons black pepper. Mix these ingredients thoroughly.
⏱️ 5 min - 3
Form the Batter: Gradually add 20 tablespoons cornstarch and 16 tablespoons water to the shrimp mixture while constantly mixing until a cohesive batter is formed.
⏱️ 3 min - 4
Heat the Pan: Heat a large frying pan over medium-high heat with a thin layer of neutral oil.
⏱️ 1 min - 5
Cook the Pancake (First Side): Once the pan is hot, gently lay the entire pancake batter into the pan. Fry for 2 minutes.
⏱️ 2 min - 6
Cook the Pancake (Second Side): Flip the pancake and fry for another 2 minutes.
⏱️ 2 min - 7
Finish Cooking: Reduce the heat to medium. Flip the pancake one more time and continue to fry for an additional 1-2 minutes, until golden brown and cooked through.
⏱️ 2 min - 8
Remove and Cool: Carefully remove the cooked pancake from the pan and let it cool slightly on a cutting board or wire rack.
⏱️ 1 min - 9
Garnish: Top the pancake with the green parts of the green onions and a drizzle of chili oil.
⏱️ 1 min - 10
Serve: Slice the Korean Shrimp Pancake into wedges and serve immediately with the prepared dipping sauce. Enjoy!
⏱️ 1 min