Korean Seafood Pancakes
I love kimchi so whenever I see a recipe that features it I have to make it. This recipe from April’s Food and Wine magazine for Korean Seafood Pancakes looked promising. I did omit the squid and rice flour as called for in the original because, believe it or not I did not have them on hand.
1 cup all-purpose flour
1 large egg, beaten
3/4 cup plus 2 tablespoons seltzer or sparkling water
1/2 teaspoon toasted sesame oil
1/2 cup spicy kimchi, drained, pressed dry and chopped
7 large shrimp (26/30) shelled, deveined and chopped
4 large scallions, thinly sliced
Light olive oil, for frying
1 tsp chopped chive
1 tsp sesame seeds
1/4 cup soy sauce
1/4 cup unseasoned rice vinegar
In a large bowl, whisk the flour with the egg, seltzer, toasted sesame oil and 1/2 teaspoon of salt. Add the kimchi, shrimp and scallions to the batter.
In a large cast iron skillets, heat 1/4 inch of vegetable oil. Spoon a mound of the batter into the skillet and gently spread into a large ¼ inch thick pancake. Cook over moderately high heat until golden and crisp on the bottom, 4 to 5 minutes. Carefully flip and cook until golden and crisp and the batter is cooked through, about 3 minutes longer.
When cooked transfer the pancakes to a paper towel-lined plate to drain.
Repeat until all the batter is used.
In a small bowl, combine the soy sauce and rice vinegar to use as a dipping sauce.
Cut the seafood pancakes into wedges, sprinkle with chives and sesame seeds. Serve with the dipping sauce.
These turned out okay, they did not have a very kimchi-ee flavor and they were not as light as what I have had in a restaurant, maybe because I had no rice flour. Last June I blogged about Okonomiyaki, a Japanese pancake I had made, as Asian Pancakes go it was better. I guess I can make those again and just add some kimchi for a good Asian Pancake fix.