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Ingredients
- Serves 4 people
150 g flour
30 g potato starch
1 egg
240 ml water
2 tbsp (30ml) kimchi juice
1 tbsp gochujang paste
1 tsp fish sauce
¼ tsp salt
¼ tsp pepper
½ tsp sugar
150 g kimchi (thinly sliced)
6 stalks green onions (cut into 3” long)
150 g prawns or squid (shelled and cut into bite size pcs)
4 tbsp oil
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Kimchi Seafood Pancake
Sink your teeth into this chewy Kimchi Seafood Pancake and savor the taste of succulent fresh prawns amidst the soft, starchy pancake with each bite. When the hunger pang hits in the mid-afternoon, this slightly spicy Korean snack makes for the perfect treat, side dish or appetizer. Refreshing green onions balance out the starchiness of the potato and flour, while the seafood infuses the entire pancake with an addictive ocean-brine taste. Enjoy them while they are hot and slightly crispy on the outside!
- Easy
- 20 min
- 20 min
- 10 min
- 3 steps
- 14 Ingredients
- Easy
- 3 steps
- 14 Ingredients
- 20 min
- 20 min
- 10 min
Instructions
-
Mix batter
- Mix flour, potato starch, egg, water, Kimchi juice, Gochujang paste, fish sauce, salt, pepper and sugar into a smooth batter. Set aside
-
Cook pancake
- Heat oil in pan.
- Add green onions and Kimchi, stir fry till fragrant.
- Add Kimchi and stir fry for 1 min.
- Add seafood to cook for 1 minute (we used prawns)
-
Flip seafood pancake
- Pour in the batter evenly. While pancake is cooking, keep patting on the surface to make sure it browns evenly at the bottom.
- Flip the pancake once the bottom is golden brown.
- Continue to pan fry till it is golden brown on both sides
Plate and Serve!
Garnish with greenonions (optional). Serve with some Korean chilli sauce (Choganjang).
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Ingredients
- Serves 4 people
-
150 g flour
-
30 g potato starch
-
1 egg
-
240 ml water
-
2 tbsp (30ml) kimchi juice
-
1 tbsp gochujang paste
-
1 tsp fish sauce
-
¼ tsp salt
-
¼ tsp pepper
-
½ tsp sugar
-
150 g kimchi (thinly sliced)
-
6 stalks green onions (cut into 3” long)
-
150 g prawns or squid (shelled and cut into bite size pcs)
-
4 tbsp oil
Nutrition
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