Shrimp & Kimchi Korean Pancake
By: Club House Kitchens
Made With:
Learn how to make Korean pancakes with this delicious kimchi pancake recipe. Add shrimp for a Korean seafood pancake treat infused with ginger, crushed red pepper and sesame seeds. Top off your dish with a drizzle of nutty, soy-sesame sauce for the ultimate food experience!
Learn how to make Korean pancakes with this delicious kimchi pancake recipe. Add shrimp for a Korean seafood pancake treat infused with ginger, crushed red pepper and sesame seeds. Top off your dish with a drizzle of nutty, soy-sesame sauce for the ultimate food experience!
Instructions
Instructions
- Mix pancake mix, soda, 2 teaspoons (10 ml) of the vinegar, 1 teaspoon (5 ml) of the sesame seed, ginger and crushed red pepper in medium bowl until blended. Stir in kimchi, shrimp and green onions. Refrigerate batter 5 minutes.
- Meanwhile, mix soy sauce, remaining 2 tablespoons (30 ml) vinegar and 1 teaspoon (5 ml) sesame seed in small bowl. Cover. Refrigerate until ready to serve.
- Heat 2 tablespoons (30 ml) of the oil in 10-inch (30 cm) nonstick skillet on medium-high heat. Pour 1/4 cup (60 ml) of batter per pancake into skillet. Cook pancakes until golden brown, turning when edges are dry. (Keep batter refrigerated while cooking batches.) Repeat with remaining batter, adding additional oil if necessary. Serve pancakes with dipping sauce.
