These kimchi pancakes are packed with bits of spicy kimchi and fresh plump shrimp, while kimchi brine in the batter adds extra spicy-tart flavor. They make a fantastic appetizer, snack, or light dinner.
Why It Works
- Using the kimchi brine in the batter enhances the pancakes' spicy-tart flavor.
- Chopping the shrimp into small pieces guarantees they cook through in time.
- Yield:Makes about fifteen 4-inch pancakes
- Active time: 20 minutes
- Total time:20 minutes
- 1 cup (125g) all-purpose flour
- 1/2 cup (65g) rice flour
- 1 1/2 cups (350ml) ice cold water, plus more as needed
- 1/4 cup (60ml) kimchi brine plus 1 cup drained kimchi (8 ounces, 225g), coarsely chopped
- 1 large egg, lightly beaten
- 3 scallions, white and light green parts only, cut into 1/2-inch lengths, plus more chopped scallions for garnish
- 8 ounces (225g) raw shrimp, peeled, de-veined, and roughly chopped into 1/4-inch pieces
- 1/2 teaspoon (3g) kosher salt
- 3 tablespoons (45ml) soy sauce
- 3 tablespoons (45ml) rice vinegar
- 1 teaspoon (5ml) toasted sesame oil
- 1 teaspoon (4g) sugar or honey
- 1 teaspoon (3g) toasted sesame seeds
- Peanut, grapeseed, or other neutral oil, for frying
- Quick-Pickled Watermelon Radishes, for serving
In a large bowl, stir together the all-purpose flour, rice flour, water, kimchi brine, and egg; the mixture should be the consistency of slightly lumpy pancake batter. Stir in the chopped kimchi, scallion segments, shrimp, and salt. Add a little more water if needed. Set batter aside.
In a small bowl, stir together soy sauce, rice vinegar, sesame oil, sugar or honey, and sesame seeds. Set dipping sauce aside.
Preheat oven to its lowest heat setting. In a large skillet, heat about 1 tablespoon oil over medium-high heat until shimmering. Pour 1/4 cup of batter into the skillet and spread it into a 4-inch circle. Repeat until pan is full but not crowded. (Alternatively, you can make one large 8-inch pancake per batch). Cook until the edges turn golden and crispy, 2 to 4 minutes. Flip pancakes, add a little more oil, if needed, and cook for about another 2 to 3 minutes until cooked through. Repeat with the remaining batter, adding oil as needed.
Arrange cooked pancakes in a single layer on a baking sheet and keep in warm oven until ready to serve. Serve whole or cut into wedges, garnished with scallions, and with dipping sauce and quick-pickled radishes on the side.