Korean Kimchi Pancakes with Shrimp Recipe
This is a version of kimchi pancakes enriched with juicy shrimp, perfect for a snack night or a lazy weekend lunch. The flavor is a bit like a potato pancake combined with a filling of seafood and spicy cabbage. Served with a simple soy-vinegar dipping sauce, they disappear from the plate faster than you can fry the next batch.
These Korean-style kimchi pancakes combine the tangy, spicy kick of fermented cabbage with juicy shrimp in a crispy, golden batter. They’re quick to make, look impressive on the table and are perfect for sharing, especially when served with a bold soy-vinegar dipping sauce.
Chef's tips
Don’t make the pancakes too thick – thinner ones cook more evenly and get crispier edges. Make sure the pan and oil are properly heated before pouring in the batter; otherwise the pancakes will soak up oil and turn greasy instead of crisp. If your kimchi is very sour, balance the flavor with a pinch of sugar in the batter or the dipping sauce.
How to serve
Serve the pancakes hot, straight from the pan, with the dipping sauce in small bowls for each person. Add a simple cucumber salad or lightly pickled vegetables on the side for freshness. For a more filling meal, pair them with a bowl of steamed rice and a light miso or seaweed soup.
Ingredients
- kimchi - 200 g
- shrimp - 200 g
- wheat flour - 120 g
- potato starch - 20 g
- water - 220 ml
- egg - 1 piece
- spring onion - 3 pieces
- oil - 40 ml
- soy sauce - 30 ml
- rice vinegar - 15 ml
- sesame oil - 5 ml
- gochugaru (Korean chili flakes) - 3 g
Preparation
- Lightly squeeze excess juice from the kimchi over a bowl, reserving the juice. Cut the cabbage into smaller pieces, about 1–2 cm.
- Rinse the shrimp, pat dry with paper towels and cut into 2–3 pieces so they spread more easily in the batter.
- Slice the spring onion thinly, including the green tops.
- In a bowl, mix the wheat flour, potato starch and a pinch of salt. Add the egg, water and 2–3 tablespoons of the reserved kimchi juice and whisk until you get a smooth, fairly thin batter, similar to crepe batter.
- Add the chopped kimchi, shrimp and most of the spring onion (reserve a little for sprinkling) to the batter. Gently mix so the ingredients are evenly distributed.
- Heat 1–2 tablespoons of oil in a large frying pan over medium heat. Pour in a portion of batter to form a pancake about 18–20 cm in diameter. Spread the mixture with a spoon so it’s relatively even.
- Fry the pancake for 3–4 minutes, until the bottom is golden and crispy and the edges are lightly browned. Carefully flip using a wide spatula and fry for another 2–3 minutes. Reduce the heat if needed so the pancake doesn’t burn.
- Fry the remaining pancakes in the same way, adding a little oil to the pan each time. Transfer the finished pancakes to a plate lined with paper towels.
- In a small bowl, mix the soy sauce, rice vinegar, sesame oil and gochugaru. Taste and add a little water if the sauce is too salty.
- Cut the pancakes into triangles or strips with a knife or kitchen scissors, sprinkle with the remaining spring onion and serve with the dipping sauce.
Storage
Usmażone placki przechowuj w lodówce, oddzielone papierem do pieczenia. Podgrzewaj na suchej patelni, aż znów będą chrupiące. Możesz je też zamrozić w pojedynczych warstwach i odgrzać bezpośrednio na patelni z odrobiną oleju.
