Korean Kimchi Pancake with Seafood Medley
Crispy and Savory Delight
A delicious fusion of spicy, tangy Korean kimchi paired with a variety of seafood, creating a delightful pancake perfect for any time of the day.
- 45 min
- 4
- Intermediate
Ingredients
Pancake Batter
Seafood Medley
Kimchi Mixture
Dipping Sauce
Preparation
Marinating the Seafood
Combine Seafood and Oil
Combine shrimp, squid, mussels, and sesame oil in a bowl.
Mix and Marinate
Mix well and set aside to marinate for 15 minutes.
Pat Dry Seafood
Pat dry before using in the pancake.
Ensure seafood is thoroughly pat dry to avoid excess moisture in the batter.
Preparing the Kimchi Mixture
Combine Kimchi Ingredients
In a bowl, mix chopped kimchi, kimchi juice, green onions, and minced garlic.
Stir to Combine
Stir to combine all ingredients.
Let Sit
Let it sit for about 5 minutes to enhance flavors.
Chilling the batter slightly will enhance the pancake's crisp texture.
Cooking Process
Mix the Batter
Whisk together all-purpose flour, rice flour, water, egg, and salt until smooth; fold in the kimchi mixture.
Add Seafood
Add marinated seafood to the batter and mix gently until evenly distributed.
Fry the Pancakes
Heat oil in a non-stick skillet over medium-high heat, pour batter to form a pancake, and cook until golden and crispy on both sides.
Plating & Serving
Korean Kimchi Pancake with Seafood Medley
Korean Kimchi Pancake with Seafood Medley
Serve & Garnish
Slice the pancake into wedges and serve hot with a side of dipping sauce for a burst of savory flavors.
Sauce Pairings
Garnishes & Accompaniments
Perfect Sides
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