Crispy Kimchi Pancake with Shrimp | Korean Kimchi Jeon Recipe | Korean food |

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based protein option, while canned tuna is more affordable.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber, while cornstarch can be a budget-friendly thickener.

Use 2 cups of store-bought kimchi without squeezing out the juice.

Remove the tails from the cleaned shrimp and roughly chop them.

Chop some green onion and chili peppers for extra flavor and color.

Mix 2 cups of Korean pancake mix with 2 cups of cold water, stirring gently until lumps disappear.

Add all the prepared ingredients into the batter.

Add 1 tablespoon of Korean chili powder and 2 teaspoons of fish sauce, mixing until combined.

Preheat the pan over medium-high heat and add enough oil to coat the bottom.

Pour in the batter and spread it thinly right away.

Cook until the edges start to brown and crispy, then let it cook for about 2 more minutes on medium-low heat.

Gently move the pan to spread the oil evenly.

When the bottom is golden and firm, flip the pancake and cook until both sides are crispy and golden.

Make smaller pancakes if desired and place sliced chili on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens