Kimchi and Shrimp Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made with finely chopped kimchi and shrimp mixed into a Korean pancake mix and pan-fried until golden.
This savory pancake is made with finely chopped kimchi and shrimp mixed into a Korean pancake mix and pan-fried until golden. The tangy, salty kimchi pairs well with springy shrimp. It’s lovely served hot for lunch or dinner on a rainy day.
Side dishes · 20 minutes to cook
Nutrition (per 234g serving): 370.2 kcal · protein 15.3g · carbohydrate 41.7g · fat 15.3g · sodium 685.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the kimchi has a lot of liquid, use a little less water in the batter to get the right consistency.
Tips: Spread the batter thinly in the pan and add a little extra oil around the edges for a crispier pancake.
Tips: Shrimp can curl as they cook, so space them evenly through the batter.
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Ingredients (1 serving)
- Napa cabbage kimchi — 60 g
- Shrimp — 50 g
- Korean pancake mix — 50 g
- Water — 60 ml
- Cooking oil — 1 Tbsp