Korean Seafood Pancakes
Photo: Anna Williams
These crispy seafood pancakes get a spicy tang from the kimchi that's mixed into the batter. To add more heat to the dish, thinly slice a hot chile pepper and add it to the dipping sauce.
Yield: 4 first-course servings
More From Food & Wine
- 3/4 cup all-purpose flour
- 1/4 cup rice flour
- 1 large egg, beaten
- 3/4 cup plus 2 tablespoons seltzer or sparkling water
- 1/2 teaspoon toasted sesame oil
- 1/2 cup kimchi, drained, pressed dry and chopped
- 4 ounces medium shrimp, shelled, deveined and split horizontally
- 4 ounces baby squid, bodies cut into 1/4-inch rings, tentacles halved
- 4 large scallions, thinly sliced
- Vegetable oil, for frying
- 1/4 cup soy sauce
- 1/4 cup unseasoned rice vinegar
- In a large bowl, whisk the all-purpose flour and the rice flour with the egg, seltzer, toasted sesame oil and 3/4 teaspoon of salt. Add the kimchi, shrimp, squid and scallions to the batter.
- In 2 medium nonstick skillets, heat 1/4 inch of vegetable oil. Spoon 2 mounds of the batter into each skillet and gently spread them into 4- to 5-inch rounds; be sure to evenly distribute the seafood in the pancakes. Cook over moderately high heat until the pancakes are golden and crisp on the bottom, 4 to 5 minutes. Carefully flip and cook over moderate heat until the pancakes are golden and crisp and the batter is cooked through, about 3 minutes longer. Using a slotted spatula, transfer the pancakes to a paper towel-lined plate to drain.
- In a small bowl, combine the soy sauce and rice vinegar. Cut the seafood pancakes into wedges and serve them with the dipping sauce.
Only you will be able to view, print, and edit this note.Add Note
More Recipes Like This