Korean•quick

Kimchi Pancake

Seonkyoung Longest recipe - Korean

Ingredients

Quantities are shown as originally provided.

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

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!