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Kimchi Pancakes with Shrimp
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Kimchi Pancakes with Shrimp

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 12 -16 (4-inch) Pancakes
Course: Side Dish, Main Course, Appetizer, Lunch, Others
Cuisine: Asian, American

Ingredients

  • 1 cup all-purpose flour 125g
  • 1/2 cup rice flour 65g
  • 1 1/2 cups water 350ml ice cold, plus more as needed
  • 1/4 cup kimchi brine 60ml
  • 1 egg lightly beaten, large
  • 1 cup kimchi 8 ounces, 225g coarsely chopped
  • 3 scallions cut into 1/2-inch pieces
  • 8 ounces Shrimp 225g, raw, peeled, de-veined, roughly chopped into 1/4 inch pieces
  • 1/2 teaspoon kosher salt 3g coarse
  • peanut grapeseed or other neutral oil for frying
For the dipping sauce:
  • 3 tablespoons soy sauce 45ml
  • 3 tablespoons rice wine vinegar 45ml
  • 1 teaspoon sesame oil 5ml toasted
  • 1 teaspoon sugar 5ml or honey
  • 1 teaspoon sesame seeds 2.5g toasted
Optional garnishes:
  • scallion finely chopped, greens
  • radish quick pickled

Instructions

    Cup of Yum
  1. In a large bowl, combine the flour, rice flour, water, kimchi juice and egg, and mix lightly. The mixture should be the consistency of slightly lump pancake batter. Stir in the kimchi, scallions, shrimp, and salt. Add a little more water if needed. Let sit while you make the dipping sauce.
  2. For the dipping sauce: Add all ingredients to a bowl and mix well.
  3. In a large skillet, heat 1 tablespoon oil over medium-high heat. When hot, place 1/4 cup of batter into the skillet and spread it out to roughly a 4-inch circle. You may have room to cook 2 to 3 pancakes at a time but don’t crowd pan (alternately, you can make 1 large 8-inch pancake). Cook until the edges turn golden and crispy, 2 to 4 minutes. Flip it over, add a little bit more oil around the pancake, if needed, and cook for about another 2 to 3 minutes until cooked through. Repeat with the remaining batter, adding oil as needed.
  4. Keep the cooked pancakes in a 250ºF oven, in a single layer on a baking sheet until ready to serve. Serve whole or cut into wedges with dipping sauce and quick pickled radishes, if desired.