Description
Delicious and crispy Kimchi Pancakes with Shrimp, a savory Korean-style dish featuring a light, slightly tangy batter combined with chopped kimchi, scallions, and tender shrimp. Perfectly pan-fried to golden perfection and served with a flavorful soy and rice vinegar dipping sauce alongside quick pickled radishes for a tangy contrast.
Ingredients
Pancake Batter
- 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)
Filling
- 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
For Frying
- Peanut oil (or grapeseed or other neutral oil, as needed)
Dipping Sauce
- 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)
Accompaniments
- Quick pickled radishes (optional)
Instructions
- Prepare the Batter: In a large bowl, combine the all-purpose flour, rice flour, ice cold water, kimchi brine, and lightly beaten egg. Mix lightly until the batter reaches the consistency of slightly lumpy pancake batter. Stir in the chopped kimchi, scallions, chopped shrimp, and salt. Add additional water if the batter is too thick. Let the mixture sit briefly while you prepare the dipping sauce.
- Make the Dipping Sauce: In a small bowl, whisk together soy sauce, rice wine vinegar, toasted sesame oil, sugar or honey, toasted sesame seeds, and finely chopped scallion greens. Adjust sweetness or acidity to taste and set aside.
- Cook the Pancakes: Heat 1 tablespoon of peanut or neutral oil in a large skillet over medium-high heat. When the oil is hot, pour about 1/4 cup of batter into the pan and spread it into a roughly 4-inch circle. Depending on pan size, cook 2 to 3 pancakes at a time without overcrowding, or make one large 8-inch pancake. Cook for 2 to 4 minutes until the edges turn golden brown and crispy, then flip carefully, adding a bit more oil around the edges if needed. Cook for an additional 2 to 3 minutes until cooked through.
- Keep Warm and Serve: Transfer cooked pancakes to a baking sheet in a single layer and keep warm in a 250ºF oven until all pancakes are ready. Serve the Kimchi Pancakes whole or cut into wedges, accompanied by the prepared dipping sauce and quick pickled radishes, if desired.
Notes
- Use ice cold water to achieve a lighter, crispier pancake texture.
- If kimchi brine is not available, substitute with a small amount of rice vinegar mixed with a pinch of salt for tanginess.
- Feel free to adjust shrimp quantity or substitute with other seafood or vegetables for variation.
- To make the pancakes gluten-free, ensure the rice flour and soy sauce used are certified gluten-free.
- Cook pancakes on medium-high heat to get a crispy edge without burning.
- Quick pickled radishes add a refreshing contrast but are optional.
