My favorite Kimchi seafood pancake recipe!😊😋

 

Kimchi Seafood Pancake

Welcome to this delicious recipe for kimchi seafood pancakes! This Korean dish is a perfect appetizer or snack that combines the unique flavors of kimchi and seafood. In this blog post, we will guide you through the steps to make this mouth-watering dish at home.

Here are the ingredients you will need:

1 cup of buchim garu (or all-purpose flour)

1 cup of frying mix, twigim garu (or starch powder)

1 and 3/4 cup of water

1 cup of ripen kimchi

7 medium sizes of shrimp

1 small size of squid

A handful of scallions

Half an onion

1 red pepper (optional) 

How to make it

Cut a handful of green onions into 1-inch pieces, thinly slice half an onion, and finely chop the washed, ripened kimchi. If you have a red chili pepper, slice it thinly. Cut the peeled shrimp in half. Cut the squid into a bite size piece. 

Once you have prepared all the ingredients, you're ready to make the pancake batter. 

In a large mixing bowl, combine 1 cup of Korean pancake mix (buchim garu) with 1 cup of frying mix for cooking (tugim garu). Add about 1 and 3/4 cups of cold water gradually to the mix while whisking until the batter becomes smooth and creamy.

Next, add all the prepared ingredients to the batter and mix well.

Heat a preheated pan with 2 tablespoons of cooking oil over medium-high heat. Put an appropriate amount of batter into the pan and spread it evenly and thinly. Cook each side for about 3-4 minutes or until the bottom is golden brown and crispy. If you need more oil, add a little more. Cook for another 3 minutes until the other side is golden brown and crispy. 

Once the pancake is fully cooked, put it on a plate and cut it into bite-sized pieces. Serve hot with your favorite dipping sauce. The combination of kimchi and seafood is just perfect, and you will definitely enjoy this savory and flavorful dish. 

I hope you try making this kimchi seafood pancake recipe at home! Thank you for reading, and we'll see you in the next post!

Notes

• If you don't like squid, feel free to use other seafood that you prefer.
• If you don't have these, all-purpose flour and cornstarch can be used as substitutes.
• It's better to make the pancake thin rather than thick for a crispier texture.
• Be careful not to splatter oil when flipping the pancake.!