Kim Dae-seok's Chives and Lotus Root Pancakes

• lotus root 1/2 piece
• chives 1 handful (100g)
• green chili pepper 1 piece
• red chili pepper 1/2 piece
• frozen shrimp 5 pieces
• mirin 1 tablespoon
• minced garlic 1/2 tablespoon
• tempura flour generously 2 tablespoons
• egg 1 piece
• soy sauce 1/2 tablespoon
• salt 2 pinches
• sea salt 1 tablespoon (for blanching lotus root)
• vinegar 2 swirls (for blanching lotus root)
• vegetable oil as needed

Recipe 🍳

Cooking tips 💡

• Adding vinegar and sea salt when blanching lotus root removes its sharpness and helps maintain its crisp texture.
• Do not rinse blanched lotus root with cold water, as this will wash away its natural flavor.
• Shrimp should be lightly chopped—not fully mashed—to preserve a satisfying chewy texture.
• Avoid overusing flour or water in the batter, as this can make the chives soggy; rely only on eggs and a small amount of tempura flour to bind the mixture.

Recommended for 🙋

• ⭐Those looking to serve a unique and elegant pancake dish during Chuseok or other holidays.
• ⭐Parents wanting to feed nutritious and tasty meals to children who dislike lotus root.
• ⭐Anyone seeking a flavorful side dish with a vibrant mix of crunch and chewiness.