Kimchi Pancake with Shrimp Recipe

Prep Time:
50 mins
Total Time:
1 hrs 5 mins
Makes three 8-inch pancakes; Serves 8 to 12

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.


Dipping Sauce

  • ¼ cup low-sodium soy sauce

  • 1 tablespoon rice vinegar

  • 1 teaspoon toasted sesame oil

  • 1 teaspoon gochugaru (Korean hot red-pepper powder)

  • 1 teaspoon toasted sesame seeds

  • 1 scallion, finely chopped (2 tablespoons)

  • Pinch sugar


  • ½ pound shrimp, peeled, deveined, tails removed, and chopped into ½-inch pieces

  • 1 ½ teaspoons kosher salt, divided

  • ¼ teaspoon baking soda

  • ¾ cup unbleached all-purpose flour

  • ¾ cup rice flour

  • 2 teaspoons cornstarch

  • ½ teaspoon baking powder

  • ½ teaspoon sugar

  • 1 egg, lightly beaten

  • 1 ⅓ cups cold water

  • 1 cup cabbage kimchi, drained, squeezed dry, and chopped, plus 2 tablespoons liquid reserved, and more chopped kimchi for serving

  • 3 scallions, cut into 2-inch lengths and white parts halved lengthwise (about ½ cup), plus chopped scallions for serving

  • 6 tablespoons safflower oil or other neutral oil, for frying


  1. Dipping Sauce: Stir together all ingredients. Set aside.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

    kimchi pancake
    Bryan Gardner
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