Kimchi Pancakes with Shrimp
Prep time: 
Cook time: 
Total time: 
Serves: 12-16 (4-inch) Pancakes
  • 1 cup (125g) all-purpose flour
  • ½ cup (65g) rice flour
  • 1½ cups (350ml) ice cold water, plus more as needed
  • ¼ cup (60ml) kimchi brine
  • 1 large egg, lightly beaten
  • 1 cup kimchi (8 ounces, 225g) coarsely chopped
  • 3 scallions, cut into ½-inch pieces
  • 8 ounces (225g) raw shrimp, peeled, de-veined and roughly chopped into ¼ inch pieces
  • ½ teaspoon (3g) coarse kosher salt
  • Peanut, grapeseed or other neutral oil for frying
For the dipping sauce:
  • 3 tablespoons (45ml) soy sauce
  • 3 tablespoons (45ml) rice wine vinegar
  • 1 teaspoon (5ml) toasted sesame oil
  • 1 teaspoon (5ml) sugar or honey
  • 1 teaspoon (2.5g) toasted sesame seeds
Optional garnishes:
  1. In a large bowl, combine the flour, rice flour, water, kimchi juice and egg, and mix lightly. The mixture should be the consistency of slightly lump pancake batter. Stir in the kimchi, scallions, shrimp, and salt. Add a little more water if needed. Let sit while you make the dipping sauce.
  2. For the dipping sauce: Add all ingredients to a bowl and mix well.
  3. In a large skillet, heat 1 tablespoon oil over medium-high heat. When hot, place ¼ cup of batter into the skillet and spread it out to roughly a 4-inch circle. You may have room to cook 2 to 3 pancakes at a time but don’t crowd pan (alternately, you can make 1 large 8-inch pancake). Cook until the edges turn golden and crispy, 2 to 4 minutes. Flip it over, add a little bit more oil around the pancake, if needed, and cook for about another 2 to 3 minutes until cooked through. Repeat with the remaining batter, adding oil as needed.
  4. Keep the cooked pancakes in a 250ºF oven, in a single layer on a baking sheet until ready to serve. Serve whole or cut into wedges with dipping sauce and quick pickled radishes, if desired.
Recipe by Nerds with Knives at