KIMCHI PANCAKE WITH SHRIMP RECIPE
Buchimgaru, or Korean pancake mix, is widely used when making dishes such as this kimchi-jeon. Our homemade version calls for a combination of all-purpose flour, rice flour, cornstarch, and baking powder, and keeps the pancakes crisp and flavorful without the added preservatives often found in packaged mixes.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h5m
Yield Makes three 8-inch pancakes; Serves 8 to 12
Number Of Ingredients 20
Steps:
- Dipping Sauce: Stir together all ingredients. Set aside.
- Pancake: Preheat oven to 200 degrees; set a wire rack over a baking sheet and have ready in the oven to keep cooked pancakes warm.
- In a bowl, toss shrimp with 1/2 teaspoon salt and baking soda; let stand 10 minutes. Rinse in a colander, then pat dry, removing as much moisture as possible.
- In a large bowl, whisk together flours, cornstarch, baking powder, sugar, and remaining 1 teaspoon salt. In a small bowl, combine egg, water, and kimchi liquid. Pour water mixture into dry ingredients; whisk until just combined. Add shrimp, kimchi, and scallions; gently fold with a spatula until incorporated.
- Heat 2 tablespoons oil over medium-high in a medium nonstick skillet. Add one-third of pancake batter (about 1 heaping cup) to the skillet; spread into a 1/2-inch-thick circle (about 8 inches in diameter) with ingredients evenly distributed. Reduce heat to medium. Cook, without disturbing, until edges are set and bottom is browned, 4 to 5 minutes. Using a large spatula, flip, then cook until browned, 3 to 4 minutes more. Flip again and cook until crisp, 30 seconds per side. Transfer to a paper towel-lined plate, then to prepared rack in the oven to keep warm. Repeat twice more with remaining batter. Cut into wedges and serve immediately with dipping sauce, more kimchi, and chopped scallions.
BUTTERY KIMCHI SHRIMP
Kimchi, a classic Korean dish of fermented vegetables, creates a subtle, funky sauce for sweet shrimp when stirred into melted butter. Some kimchis can be spicier than others, so taste yours before deciding if you want to add heat with red-pepper flakes. A good squeeze of lime juice just before serving gives the whole dish a bright lift and really brings it together, so don't even think about skipping it. Serve with sautéed bok choy or tatsoi on the side.
Provided by Colu Henry
Categories dinner, lunch, weekday, seafood, main course
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a food processor, pulse the kimchi until it resembles a paste. Season the shrimp with kosher salt.
- In a 12-inch skillet, melt the butter over medium heat. Stir in the garlic, ginger and red-pepper flakes, if using, and cook until fragrant, about 30 seconds. Add half the shrimp to the pan in one layer and cook undisturbed until they just start turning pink about 1 minute. Flip and cook for about 1 minute more, then remove from the pan and set aside. They may not be fully cooked at this time, and that's O.K. Repeat with remaining shrimp and leave in the pan.
- Add the reserved shrimp back to the pan with any juices that have accumulated. Add the kimchi paste and stir together with the shrimp until everything is well coated and the shrimp is cooked through, about 2 to 3 minutes more. Remove from the heat, squeeze with lime and scatter cilantro on top. Make sure to spoon the residual pan sauce on top and season with flaky salt if desired.
Nutrition Facts : @context http, Calories 107, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 6 grams, Sodium 233 milligrams, Sugar 0 grams, TransFat 0 grams
CRISPY KIMCHI AND SCALLION PANCAKES
These are wonderful both as an appetizer when entertaining or as a main with a side of greens.
Provided by Tracy Pollan
Categories HarperCollins Appetizer Lunch Dinner Green Onion/Scallion Chile Pepper Kid-Friendly Small Plates Peanut Free Dairy Free Tree Nut Free Takeout at Home
Yield 4-6 servings
Number Of Ingredients 18
Steps:
- For the dipping sauce:
- In a small bowl, combine the soy sauce, vinegar, sesame oil, sugar, dried chile pepper, and scallion with 2 tablespoons water and stir to combine. Set aside.
- For the pancakes:
- Preheat the oven to 300°F.
- In a large bowl, combine the two flours, 1/2 teaspoon salt, the egg, seltzer, and kimchi liquid and mix well to incorporate. Add the kimchi, scallion whites, and fresh red chile pepper and stir to combine.
- In a large nonstick skillet over medium-high heat, heat 1/2 tablespoon of the canola oil until shimmering. Ladle about 1/2 cup of the batter into the pan and cook undisturbed until golden brown, 2 to 3 minutes. Flip the pancake and cook until the second side is golden brown, 2 to 3 minutes more. Transfer to a rimmed baking sheet and place in the oven to keep warm. Repeat with the remaining oil and batter, making six to eight 8-inch pancakes.
- Remove the pancakes from the oven and slice into quarters. Garnish with the scallion greens and serve with the dipping sauce.
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- In a large bowl, combine the flour, rice flour, water, kimchi juice and egg, and mix lightly. The mixture should be the consistency of slightly lump pancake batter. Stir in the kimchi, scallions, shrimp, and salt. Add a little more water if needed. Let sit while you make the dipping sauce.
- In a large skillet, heat 1 tablespoon oil over medium-high heat. When hot, place 1/4 cup of batter into the skillet and spread it out to roughly a 4-inch circle. You may have room to cook 2 to 3 pancakes at a time but don’t crowd pan (alternately, you can make 1 large 8-inch pancake). Cook until the edges turn golden and crispy, 2 to 4 minutes. Flip it over, add a little bit more oil around the pancake, if needed, and cook for about another 2 to 3 minutes until cooked through. Repeat with the remaining batter, adding oil as needed.
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