Description
Ingredients
Units
Scale
- 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
Instructions
- Mix shrimp, pork, garlic, soy sauce, mirin and black pepper in a mixing bowl. Set aside.
- 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. Then 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!
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
