Kimchi Pancake Recipe & Video

My mom called me the other day and asked me if I tried kimchi pancake with shrimp and pork.

I said no, and she said I must.

So I did and it was the BEST kimchi pancake EVER!!!

Kimchi pancake is savory pancake with kimchi and choice of protein. You can make it without protein, so you can keep this recipe vegetarian if you want!

Chop shrimp not too big, not too small, just chunky enough.

Mix chopped shrimp, pork, garlic, soy sauce, mirin and black pepper in a mixing bowl. Set aside.

For this recipe, you could use this Korean vegetable pancake mix, you can find them at local Korean grocery stores.

But don’t worry if you can’t, you can use tempura flour from your local grocery store or make it from scratch! To make it from scratch, please check out the written recipe at the end of this post!

Mix pancake flour, water and egg and whisk until well combined.

Add kimchi and pork & shrimp mixture. Mix well with a spoon. 

Heat a large skillet over medium heat; add enough cooking oil to cover the skillet. Pour about a cup of batter and spread evenly around the pan. Cook 3 minutes or until the bottom of the pancake is golden brown and top of the pancake is settle.

Flip it over and cook another 3 minutes or until the pancake is fully cooked.

Repeat with remaining batter. Serve with onion pickles or some cubed 1/4 of small onion in equal amount of soy sauce, vinegar and pinch of sugar for dipping sauce.

Enjoy!

Kimchi Pancake

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• Author: Seonkyoung Longest
• Total Time: 6 mins
• Yield: 4 to 5 pancakes 1x

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Description

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Ingredients

Units USM Scale 1x2x3x

• 4 oz shrimp, roughly chopped
• 4 oz ground pork
• 1 clove garlic
• 1 1/2 tsp soy sauce
• 1 1/2 tsp mirin
• pinch of black pepper
• 2 cups Korean savory pancake flour(check the note for the recipe)
• 2 cups to 2 1/2 cup of water (depending on how thick or thin you like your pancake)
• 1 egg
• 2 cups chopped kimchi
• cooking oil

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Instructions

1. Mix shrimp, pork, garlic, soy sauce, mirin and black pepper in a mixing bowl. Set aside.
2. Mix pancake flour, water and egg and whisk until well combined. Add kimchi and pork & shrimp mixture. Mix well with a spoon.
3. Heat a large skillet over medium heat; add enough cooking oil to cover the skillet. Pour about a cup of batter and spread evenly around the pan. Cook 3 minutes or until the bottom of the pancake is golden brown and top of the pancake is settle. Then flip it over and cook another 3 minutes or until the pancake is fully cooked.
4. Repeat with remaining batter. Serve with onion pickles or some cubed 1/4 of small onion in equal amount of soy sauce, vinegar and pinch of sugar for dipping sauce. Enjoy!

Notes

Seonkyoung’s Korean Pancake Flour
2 cups all-purpose flour
1/2 tbsp black pepper
2 tsp sea salt
1/2 tbsp sugar
2 tsp garlic powder
2 tsp onion powder
1 tsp baking powder
2 tsp corn starch

• Cook Time: 6 mins

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