Crispy Dried Shrimp & Octopus Kimchi Pancake
A Crispier, Tastier Kimchi Pancake with Dried Shrimp and Octopus
Elevate your favorite Korean comfort food! We’ve added dried shrimp and dried octopus to the classic kimchi pancake, making it extra crispy and irresistibly savory. This recipe delivers a delightful texture and deep umami flavor that’s perfect for any occasion.
Pancake Batter Ingredients- 300g well-fermented kimchi, chopped into bite-sized pieces
- 1 cup (200ml measuring cup) pancake mix (buchim garu)
- 1 cup (200ml measuring cup) cold water
- 1 large egg
- 1 Tbsp sugar
- 1 tsp salt
Cooking Instructions
Step 1
First, prepare the dried octopus. Dried octopus can be quite tough, so soak it in 1 tablespoon of mirin or cooking wine for about 10 minutes until it softens slightly. Once rehydrated, gently pat it dry with paper towels and finely mince it. The chewy texture of the octopus will add a delightful element to your kimchi pancake.
Step 2
Next, prepare the dried shrimp. To avoid any sharp edges when biting, finely mince the dried shrimp as well. The shrimp’s natural umami will significantly enhance the overall flavor of the pancake. For an even crispier texture, you can lightly toast the shrimp in a pan before mincing.
Step 3
Chop the kimchi into small pieces, about 0.5cm thick. Try not to squeeze out too much of the kimchi juice, as it contributes to the flavor and color. Cutting the kimchi to a manageable size is important for ensuring it mixes well with the batter and cooks evenly.
Step 4
Now, let’s make the pancake batter. In a large bowl, combine 1 cup of pancake mix and 1 cup of cold water. Whisk until smooth, ensuring there are no lumps. The batter should be thick enough to coat the back of a spoon but not too stiff; adjust water if needed. Once the base is smooth, add 1 large egg, 1 tablespoon of sugar, and 1 teaspoon of salt. Mix everything together thoroughly. The sugar helps to balance the acidity of the kimchi and adds a subtle sweetness.
Step 5
It’s time to cook the kimchi pancake! Heat a generous amount of cooking oil in a frying pan over medium-low heat. Add the minced dried octopus, dried shrimp, and chopped kimchi to the batter and mix well. Ladle a portion of the batter onto the hot pan, spreading it thinly. Cook until the underside is golden brown and crispy, then carefully flip and cook the other side until equally golden and cooked through. Your delicious Crispy Dried Shrimp & Octopus Kimchi Pancake is ready! For an extra kick, feel free to add finely chopped red or green chili peppers to the batter.
