Follow these steps for perfect results
all-purpose flour
rice flour
egg
beaten
seltzer
sesame oil
toasted
Salt
kimchi
drained, pressed dry and chopped
shrimp
shelled, deveined and split horizontally
baby squid
bodies cut into 1/4-inch rings, tentacles halved
scallions
thinly sliced
vegetable oil
for frying
soy sauce
rice vinegar
unseasoned
Whisk together all-purpose flour, rice flour, beaten egg, seltzer, toasted sesame oil, and salt in a large bowl.
Add kimchi, shrimp, squid, and scallions to the batter and mix well.
Heat vegetable oil in two nonstick skillets over medium-high heat.
Spoon batter into each skillet, spreading into 4-5 inch rounds, ensuring even distribution of seafood.
Cook until golden and crisp on the bottom, about 4-5 minutes.
Carefully flip and cook until golden and crisp and batter is cooked through, about 3 minutes longer.
Transfer pancakes to a paper towel-lined plate to drain excess oil.
Combine soy sauce and rice vinegar in a small bowl for dipping sauce.
Cut the seafood pancakes into wedges and serve immediately with the dipping sauce.
Expert advice for the best results
Use high-quality kimchi for the best flavor.
Do not overcrowd the pan when frying.
Serve with additional toppings like sesame seeds or gochujang.
Everything you need to know before you start
10 minutes
Batter can be made ahead and stored in the refrigerator for up to 24 hours.
Serve the pancakes cut into wedges on a plate, garnished with a sprinkle of sesame seeds and a side of dipping sauce.
Serve as an appetizer or light meal.
Pairs well with a side of Korean pickled vegetables.
Crisp and refreshing to cut through the richness.
Slightly sweet to balance the spice.
Discover the story behind this recipe
Pancakes are a popular street food and home-cooked dish in Korea, often enjoyed during rainy days or festive occasions.
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