Seafood Kimchi Pancake recipe - ingredients, nutrition and when to eat it
This kimchi pancake is made with shrimp and squid, pairing crisp edges with the spicy, tangy flavor of kimchi.
This kimchi pancake is made with shrimp and squid, pairing crisp edges with the spicy, tangy flavor of kimchi. It is just right for dinner on a rainy day or a relaxed weekend meal that feels a little special.
Seafood · 20 minutes to cook
Nutrition (per 320g serving): 405.5 kcal · protein 21.5g · carbohydrate 50.7g · fat 12g · sodium 891.3mg
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: Replace some of the water in the batter with kimchi brine for a richer color and flavor.
Tips: Spread the batter thinly in the pan, as a thick layer can turn soggy in the middle.
Tips: Pat the squid and shrimp thoroughly dry to reduce splattering and help the pancake become crisp.
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Ingredients (1 serving)
- Napa Cabbage Kimchi — 70 g
- Shrimp — 35 g
- Squid — 40 g
- Korean Pancake Mix — 60 g
- Water — 90 ml
- Green onion — 15 g
- Cooking oil — 10 g