Kimchi Seafood Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made with well-fermented kimchi, squid, and shrimp mixed into a Korean pancake batter and pan-fried until golden.
This savory pancake is made with well-fermented kimchi, squid, and shrimp mixed into a Korean pancake batter and pan-fried until golden. The tangy, spicy kimchi pairs well with the chewy seafood. It’s great for a rainy-day meal or for sharing.
World cuisine · 25 minutes to cook
Nutrition (per 329g serving): 476.4 kcal · protein 24.9g · carbohydrate 54.8g · fat 16.3g · sodium 974.3mg
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: Stir a little kimchi juice into the batter to add savory flavor and a reddish color. Adjust the water so the batter doesn’t get too thin.
Tips: Spread the batter thinly in the pan and add oil around the edges for a crisp pancake.
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Ingredients (1 serving)
- Napa Cabbage Kimchi — 0.5 cup
- Squid — 50 g
- Shrimp — 40 g
- Korean Pancake Mix — 0.5 cup
- Water — 70 ml
- Green Onion — 0.3 stalk
- Cooking Oil — 1 Tbsp