FoodWage
Korean Kimchi And Shrimp Pancakes
These savory Korean pancakes have crispy edges and a moist interior full of crunchy vegetables and tender bits of shrimp. The kimchi flavor is subtle, so even kimchi haters should like these.
Ingredients for servings
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0.75 cup all-purpose flour
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1 egg beaten
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1 pinch salt
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8 ounces shrimp peeled, deveined and roughly chopped
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0.5 cup Napa cabbage kimchi drained and chopped
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1 large carrot peeled and grated
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3 green onions thinly sliced
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2 tablespoon canola oil
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2 tablespoon low-sodium soy sauce or coconut aminos
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2 tablespoon unseasoned rice vinegar
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1 teaspoon toasted sesame oil
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1 small clove garlic finely chopped
For the pancakes
For the dipping sauce
Directions
Preheat oven to 250°F. Place the flour in a medium bowl. Add 0.75 cups of water, the egg and a pinch of salt. Whisk until smooth. Fold in the shrimp, kimchi, carrots and green onions. Set aside for 5 minutes.
In a small bowl, combine the soy sauce, rice vinegar, sesame oil and garlic. Pour into 4 dipping bowls and set aside.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Pour 0.5 cup of the batter into the pan and spread it out into a 5–6-inch pancake.
Cook the pancakes until the edges are set and the bottom is golden brown, 5 minutes. Carefully flip the pancakes and cook on the second side until golden brown and cooked through (the centers will be set but still moist), about 3 minutes. Place the pancakes on a baking sheet and keep warm in the oven while cooking the remaining pancakes. Cook the remaining pancakes, adding the remaining oil, if necessary.
Cut the pancakes into wedges and serve with the dipping sauce.