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

    For the pancakes

  • 0.75 cup all-purpose flour

  • 1 egg beaten

  • 1 pinch salt

  • 8 ounces shrimp peeled, deveined and roughly chopped

  • 0.5 cup Napa cabbage kimchi drained and chopped

  • 1 large carrot peeled and grated

  • 3 green onions thinly sliced

  • 2 tablespoon canola oil

  • For the dipping sauce

  • 2 tablespoon low-sodium soy sauce or coconut aminos

  • 2 tablespoon unseasoned rice vinegar

  • 1 teaspoon toasted sesame oil

  • 1 small clove garlic finely chopped


  • 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.

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