Name: Kimchi Pancakes with Shrimp Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Korean
Ingredients: 1 cup (125g) all-purpose flour; 1/2 cup (65g) rice flour; 1 1/2 cups (350ml) ice cold water, plus more as needed; 1/4 cup (60ml) kimchi brine; 1 large egg (lightly beaten); 1 cup kimchi (8 ounces, 225g, coarsely chopped); 3 scallions (cut into 1/2-inch pieces); 8 ounces (225g) raw shrimp, peeled, deveined, and roughly chopped into 1/4 inch pieces; 1/2 teaspoon (3g) coarse kosher salt; Peanut oil (or grapeseed or other neutral oil, as needed); 3 tablespoons (45ml) soy sauce; 3 tablespoons (45ml) rice wine vinegar; 1 teaspoon (5ml) toasted sesame oil; 1 teaspoon (5ml) sugar or honey; 1 teaspoon (2.5g) toasted sesame seeds; Scallion greens (finely chopped, to taste); Quick pickled radishes (optional)

Jump to Recipe· 4.3 from 46 reviews

If you are craving a savory, crispy delight with a spicy kick, then this Kimchi Pancakes with Shrimp Recipe is going to become your new favorite go-to dish. Combining the tangy, fermented bite of kimchi with succulent shrimp and a perfect, crunchy exterior, these pancakes bring together textures and flavors that are absolutely irresistible. They come together quickly and effortlessly, making them a fantastic appetizer or snack to share with friends or family. Trust me, once you try this Kimchi Pancakes with Shrimp Recipe, you’ll be hooked on every bite!

Ingredients You'll Need

The image shows six small white and clear glass bowls arranged on a white marbled surface. The top right white bowl is filled with white flour, next to it on the left is a clear bowl with chopped green onions. Below the chopped onions is a small bowl with coarse salt, next to it on the right is a clear bowl with orange-red sauce. Below the sauce is a clear bowl containing a beaten yellow egg mixture. To the right of the egg is an empty white bowl. In the center right, there is a clear bowl with orange and white chunks of kimchi. photo taken with an iphone --ar 4:5 --v 7

The foundation of great kimchi pancakes lies in simple but carefully chosen ingredients that bring balance and depth to the dish. Each component plays a specific role—from the flour blend that creates the perfect crispy crust, to the fresh shrimp that add a delightful seafood texture and flavor. Here’s what you’ll need to craft this sensational recipe.

All-purpose flour (1 cup, 125g): Gives the batter structure and a tender crumb.

Rice flour (½ cup, 65g): Adds extra crispness and a light texture.
Ice cold water (1 ½ cups, 350ml): Helps achieve a thin, smooth batter consistency.
Kimchi brine (¼ cup, 60ml): Infuses the batter with that iconic tangy, fermented flavor.

Large egg (1, lightly beaten): Binds the ingredients together and adds richness.
Kimchi (1 cup, 225g, coarsely chopped): The star ingredient that provides spiciness, moisture, and texture.
Scallions (3, cut into ½-inch pieces): Freshness and a subtle onion bite cut through the richness.

Raw shrimp (8 ounces, 225g, peeled, de-veined and roughly chopped): Brings tender seafood flavor and a protein boost.
Coarse kosher salt (½ teaspoon, 3g): Enhances all the flavors.
Neutral oil (such as peanut or grapeseed, for frying): Ideal for frying to achieve that golden crisp without overpowering flavor.

Soy sauce (3 tablespoons, 45ml): For the dipping sauce, offering umami depth.
Rice wine vinegar (3 tablespoons, 45ml): Adds tangy brightness to the dipping sauce.
Toasted sesame oil (1 teaspoon, 5ml): Warm, nutty aroma in the dipping sauce.

Sugar or honey (1 teaspoon, 5ml): Balances the acidity and saltiness of the sauce.
Toasted sesame seeds (1 teaspoon, 2.5g): For garnish and extra crunch in the dipping sauce.
Finely chopped scallion greens: To sprinkle on top and add freshness.

Quick pickled radishes: Serve alongside for a crisp, vinegar-soaked bite that brightens the dish.

How to Make Kimchi Pancakes with Shrimp Recipe

Step 1: Prepare the Batter

Begin by combining the all-purpose flour and rice flour in a large bowl. Slowly whisk in the ice cold water, kimchi brine, and lightly beaten egg until the mixture resembles a slightly lumpy pancake batter. This texture is key—it ensures your pancakes will have delightful crisp edges and a tender center. Gently fold in the coarsely chopped kimchi, scallions, shrimp, and salt. If the batter feels too thick, add a splash more cold water to loosen it up. Let it sit for a few minutes while you prepare the dipping sauce, letting those flavors meld beautifully.

Step 2: Make the Dipping Sauce

While the batter rests, stir together soy sauce, rice wine vinegar, toasted sesame oil, sugar or honey, and toasted sesame seeds in a small bowl. This dipping sauce perfectly balances salty, tangy, and slightly sweet notes, which replicate the essence of Korean flavors and complement the pancakes beautifully. It’s a quick mix but truly essential for elevating the dish from great to unforgettable.

Step 3: Fry the Pancakes

Heat a large skillet over medium-high heat and add 1 tablespoon of neutral oil. When the oil shimmers hot, pour roughly ¼ cup of batter into the skillet, spreading it out into about a 4-inch circle. You can cook 2 to 3 pancakes at once if your pan is roomy, but be careful not to overcrowd. Fry the pancakes until the edges turn golden brown and crispy, around 2 to 4 minutes. Flip them over carefully, add a little more oil to the pan if needed, and cook another 2 to 3 minutes until they are cooked through and perfectly crisp on both sides. Repeat until all the batter is used.

Step 4: Keep Warm and Serve

To keep the pancakes warm and crispy while finishing the batch, place them in a single layer on a baking sheet in a 250ºF oven. This step is a gentle way to keep the texture intact until you’re ready to serve them. Enjoy them whole or slice into wedges and serve with the dipping sauce and a side of quick pickled radishes for an extra crunch and brightness.

How to Serve Kimchi Pancakes with Shrimp Recipe

The image shows five golden brown fritters with a crispy texture, each sprinkled with sliced green onions on top, arranged on a dark metal tray. In the middle of the tray, there are two small white bowls; one filled with a dark dipping sauce topped with sesame seeds and the other with chopped green onions. Around the fritters and bowls, there are bright pink and white radish slices, adding color contrast. The tray sits on a rough beige fabric surface, and there are two small metal forks on the right side. The photo is taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkling finely chopped scallion greens and toasted sesame seeds over the pancakes just before serving adds a burst of fresh, aromatic notes and extra texture, making each bite lively and inviting.

Side Dishes

Kimchi Pancakes with Shrimp Recipe shine when paired with light sides like quick pickled radishes, a crisp cucumber salad, or even a simple bowl of steamed rice to balance their bold flavors and textures.

Creative Ways to Present

For a fun party appetizer, try cutting the pancakes into small bite-sized squares and serving them stacked with toothpicks and dipping sauce on the side. Alternatively, you can layer them with a dollop of creamy aioli or sriracha mayo for an extra flavor kick. Presentation is a great way to excite everyone about this fantastic dish.

Make Ahead and Storage

Storing Leftovers

If you have any leftover kimchi pancakes, store them in an airtight container in the refrigerator for up to 2 days. To keep them from getting soggy, you can place parchment between layers if stacking.

Freezing

These pancakes freeze wonderfully. Arrange them in a single layer on a baking sheet to flash freeze, then transfer to a freezer-safe container or bag. They’ll keep well for about 1 month without losing their crispy texture once reheated properly.

Reheating

To reheat, avoid the microwave as it can make the pancakes soggy. Instead, warm them up in a non-stick skillet over medium heat or pop them in a 350ºF oven for 5-8 minutes until crispy and heated through. This brings back their golden crust just like freshly made.

FAQs

Can I make Kimchi Pancakes with Shrimp Recipe vegetarian?

Absolutely! Simply omit the shrimp and increase the amount of kimchi and scallions for extra flavor. You can also add chopped mushrooms or firm tofu for texture and protein.

What type of kimchi works best?

Traditional napa cabbage kimchi with a bit of brine is perfect because it provides the ideal balance of spice and tang. Just be sure it’s not overly wet to maintain the pancake’s crispness.

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well—just make sure to thaw and pat them dry thoroughly before mixing into the batter to avoid excess moisture.

How spicy are these kimchi pancakes?

The spiciness depends largely on your kimchi choice. For milder pancakes, use less spicy kimchi or rinse some of the brine off before chopping.

Is it necessary to use rice flour?

Rice flour is key to achieving that signature crispy texture on the outside with tender inside. While you could use all-purpose flour alone, combining it with rice flour elevates the texture considerably.

Final Thoughts

This Kimchi Pancakes with Shrimp Recipe is a delightful treat that brings bold flavors and wonderful textures to your table in no time. Whether you're sharing them as an appetizer or enjoying them as a snack, their crispy edges and spicy, savory filling will keep everyone coming back for more. I encourage you to have fun with this recipe, make it your own, and share the joy of these irresistible pancakes with the people you love.

Kimchi Pancakes with Shrimp Recipe

Ingredients You'll Need