RECIPE

Korean Pancakes

Name: Korean Pancakes
Cook time: 1 h
Yield: 2-4

Recipe Created For

Rectangular Griddle

Main Course

Seafood

Cook Time

Under 1 hour

Serving Size

2-4

Cook Mode

INGREDIENTS

1 egg
1 tbsp (15 ml) soy sauce
1 tsp (5 ml) sesame oil
1 cup (250 ml) all-purpose flour
1 cup (250 ml) ice water
1 cup (250 ml) kimchi, chopped (or shredded napa cabbage), plus more for serving
5 green onions, whites sliced into thin rounds, green tops cut into thin strips
about 1 inch long
1 pinch gochugaru (Korean chili flakes)

Shrimp

½ lb (225 g) small shrimp, shelled and deveined
2 tsp (10 ml) sesame oil
Vegetable oil, for cooking

Dipping sauce

¼ cup (60 ml) soy sauce
2 tbsp (30 ml) hoisin sauce
2 tbsp (30 ml) rice vinegar
2 tbsp (30 ml) honey
2 tsp (10 ml) sesame oil
2 tsp (10 ml) toasted sesame seeds
1 tsp (5 ml) gochugaru (Korean chili flakes), or more to taste

Griddles can be used for far more than just classic breakfast pancakes! Experiment with our Korean Scallion Pancakes for a unique Asian twist on a traditional pancake recipe. Featuring perfectly crispy shrimp topped with kimchi-gochugaru pancakes, this dish is sure to be a crowd-favorite in your household.

Our Square Skillet Grill is the ideal piece of cookware for this recipe, exposing the shrimps to a consistent heat source and striking the perfect balance between texture and flavor. This versatile piece of cookware can also be used to prepare the pancakes, offering even heat distribution for the batter.

Whether you are serving up breakfast for supper, or simply want a refreshing take on pancake recipes, look no further than our Korean Pancake recipe. This recipe can be prepared in under an hour, serving between two and four people at a time. Serve these delicious pancakes up with a sprinkle of green onions, extra kimchi, and a flavourful asian-inspired dipping sauce on the side! Here are all the ingredients and steps you need to follow before tackling this recipe.

INGREDIENTS

1 egg
1 tbsp (15 ml) soy sauce
1 tsp (5 ml) sesame oil
1 cup (250 ml) all-purpose flour
1 cup (250 ml) ice water
1 cup (250 ml) kimchi, chopped (or shredded napa cabbage), plus more for serving
5 green onions, whites sliced into thin rounds, green tops cut into thin strips
about 1 inch long
1 pinch gochugaru (Korean chili flakes)

Shrimp

½ lb (225 g) small shrimp, shelled and deveined
2 tsp (10 ml) sesame oil
Vegetable oil, for cooking

Dipping sauce

¼ cup (60 ml) soy sauce
2 tbsp (30 ml) hoisin sauce
2 tbsp (30 ml) rice vinegar
2 tbsp (30 ml) honey
2 tsp (10 ml) sesame oil
2 tsp (10 ml) toasted sesame seeds
1 tsp (5 ml) gochugaru (Korean chili flakes), or more to taste

EQUIPMENT

INSTRUCTIONS

In a small bowl, whisk to combine the egg with the soy sauce and sesame oil.

In a large bowl, combine the flour, ice water and egg mixture. Stir in the kimchi (or cabbage), sliced green onion whites and gochugaru. Season lightly with salt and pepper. Set the batter aside while you prepare the shrimp.

Preheat the Rectangular Griddle on medium-high heat. Season the shrimp with salt and pepper. Cook the shrimp in the sesame oil for 1 minute on each side or until cooked through. Set aside.

Spoon out a heaping ¼ cup (60 ml) of the batter for each pancake directly onto the preheated griddle, spreading the batter out into a neat circle (brush the griddle with vegetable oil as needed). Immediately top with a handful of green onion strips, pressing them down gently into the batter. Cook for a few minutes until the bottoms of the pancakes are golden. Flip over and cook for another minute or until cooked through. Repeat with the remaining batter.

In a small bowl, combine all of the ingredients for the dipping sauce.

Serve the pancakes warm topped with the shrimp, more green onion strips, kimchi and the dipping sauce on the side.