Spicy and Flavorful Kimchi Pancake with Seafood
Spicy and Flavorful Kimchi Pancake with Seafood
A Delightful Kimchi Pancake with Seafood, Featuring Aged Kimchi
This is a special Kimchi Pancake with Seafood, a delicious twist that’s even more flavorful than a standard seafood pancake! It’s perfect as a tasty appetizer with drinks, a hearty side dish for rice, or a satisfying snack. Experience a unique charm different from your usual seafood pancake.
Main Ingredients- 120g well-fermented kimchi (pa-kimchi)
- 60g frozen mixed seafood
- Generous amount of cooking oil
Pancake Batter- 1.5 cups frying flour (twigim garu)
- 1 pinch coarse salt
- 1 tbsp dried shrimp powder (or shrimp powder)
- Cold water (approx. 1 to 1.5 cups, adjust for batter consistency)
- 1.5 cups frying flour (twigim garu)
- 1 pinch coarse salt
- 1 tbsp dried shrimp powder (or shrimp powder)
- Cold water (approx. 1 to 1.5 cups, adjust for batter consistency)
Cooking Instructions
Step 1
Prepare all the ingredients needed to make this delicious Kimchi Seafood Pancake. Well-fermented kimchi yields the best flavor.
Step 2
Cut the well-fermented kimchi into roughly 2-3cm lengths with scissors if the stalks are too long. This makes it easier to mix with the batter and to eat when the pancake is cooked.
Step 3
Rinse the frozen mixed seafood briefly in cold water to thaw, then drain well and chop finely. If the seafood pieces are too large, they may take longer to cook or result in an unpleasant texture.
Step 4
Now, let’s make the delicious pancake batter. In a bowl, combine 1.5 cups of frying flour, a pinch of coarse salt, and 1 tablespoon of dried shrimp powder for added flavor. Start by adding about 1 cup of cold water and whisk with a whisk or chopsticks until there are no lumps. The batter should be slightly thin, flowing smoothly when lifted, not thick or clumpy. If it’s too thick, the pancake will be tough; if it’s too thin, the ingredients might separate. Adjust the water as needed for the right consistency.
Step 5
Add the prepared kimchi and finely chopped mixed seafood to the batter and mix thoroughly. Gently combine until the kimchi’s seasoning is well incorporated into the batter. This completes the wonderful Kimchi Seafood Pancake batter.
Step 6
Heat a pan over medium-low heat and add a generous amount of cooking oil. Spoon the batter into the pan and spread it out thinly to form a round pancake. Spreading it thinly will result in a crispier, more delicious pancake. Maintaining medium-low heat is key to prevent burning.
Step 7
Once the bottom is golden brown and crispy, carefully flip the pancake. Continue to cook, flipping occasionally, until both sides are golden brown and the edges are delightfully crisp. Your flavorful and spicy Kimchi Seafood Pancake is now ready! Enjoy it while it’s warm.
