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Korean-Style Shrimp and Chive Pancakes

Demonstrated by: OnJin Kim of OnJin's Cafe.
Korean Centennial - 2003.



Korean-Style Shrimp and Chive Pancakes

  • 1 cup mochiko (sweet rice flour)
  • 1 cup iced water
  • 1 egg, beaten
  • 1/4 teaspoon salt
  • 6 oz shrimp, peeled, veined, and chopped
  • 1 bunch chives, cut into 3-inch lengths
  • 1 sweet potato, pared and julienned
  • Olive oil for frying

Dipping sauce:

  • 3 tablespoons soy sauce
  • 1 teaspoon chopped garlic
  • 1 tablespoon chopped green onion
  • 1/4 teaspoon pepper
  • 1/2 teaspoon Korean dried hot chili pepper flakes (gochoo karu), optional
  • 1/2 tablespoon toasted sesame seeds
  • 1/2 teaspoon sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon sesame oil


Combine mochiko, water, egg, and salt; mix well. Add shrimp, chives, and sweet potato. Heat 1 tablespoon of the olive oil in a non-stick 8-inch omelet pan. Add 1/2 cup of the mixture. Cook until lightly browned on both sides; drain. Repeat with remaining batter. Serve warm with dipping sauce. Makes 4 appetizer servings.

Dipping sauce:
Combine all ingredients. Serve with Korean-Style Shrimp and Chive Pancakes.


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