One of the most popular Korean dishes is the Kimchi Pancake. Late night snack, savory breakfast, craveable side dish, this kimchi pancake does it all! This is peak Korean comfort food. One bite and you’ll see why, its crispy perfection will have you making this over and over again. The fact that it’s so quick and easy is an added bonus. Provided you always have kimchi on hand (and you should!), a delectable kimchi pancake is just minutes away!

It Starts with Kimchi

Homemade or store bought, kimchi is a pantry essential. Having a jar in your fridge means you can whip up kimchi rice, Korean dumplings, or these popular Ramen Hack noodles whenever hunger strikes. Because kimchi is a fermented food, it just gets better with age. Funkier, spicier, and ready to lend its explosive flavor and bright red color to an endless parade of dishes. So if you have a jar that has been sitting in the fridge for a while, a kimchi pancake is the perfect vehicle to use it up.

Making A Kimchi Pancake

Making kimchijeon is really easy, but it does absolutely require a nonstick pan. Or a really well seasoned cast iron one. And a little more oil than you may be used to. The oil gives the kimchi pancake its heavenly crunch and makes it easier to flip. You can absolutely make smaller ones but I like the more dramatic presentation of one big kimchi pancake, and getting to devour it as soon as its done.

Start by trimming the scallions and cutting them into four pieces.

You may notice there’s just a scant amount of flour for a pancake recipe. Kimchi is the star of the show, and the flour just plays a supporting role. I add just enough water to hold it all together. This is a very thick, and sticky, batter.

Preheat your pan before adding the oil. You don’t want the oil to smoke and get bitter, plus you want a hot pan so the kimchi pancake gets nice and crispy.

I add more oil when I lift the pancake to flip it, and still more oil while the other side is cooking. The oil is essential, it helps everything crisp up and hold together and release from the pan. The batter is very sticky, even a nonstick pan needs that oil.

I tend to serve this Kimchi Pancake as a snack, but you could easily turn it into a meal. Serve with some quick  banchan like Spicy Bean Sprouts and Lemon Zucchini for a satisfying, Korean inspired dinner.

Whip up my Kimchi Pancake this weekend, and let me know what you think. Rate and comment on the recipe below, and tag us in your pics @funkyasiankitchen, we love hearing from you!

Kimchi Pancake

• Author: Funky Asian Kitchen
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: serves 2-3 1x
• Category: small plates
• Cuisine: Korean

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Ingredients

Scale 1x2x3x

• 3 scallions
• ½ pound (8 ounces) napa cabbage kimchi, chopped into small pieces
• 3 ounces shrimp (I used small 51-60 size), about ⅓ cup
• ⅛ teaspoon sea salt
• ½ teaspoon sugar
• 1 teaspoon sesame oil
• ½ cup plus 2 Tablespoons all-purpose flour
• 4–8 Tablespoons water
• 4 tablespoons vegetable oil

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Instructions

1. Trim the scallions and cut them into 4 pieces. Put it into a bowl. 
2. Add the kimchi, shrimp, salt, sugar, sesame oil, flour, and water (Start with 4 Tablespoons and add more water if needed. Depending on the amount of kimchi juice you have, how dry your shrimp was when you put it in, and the humidity level of the flour, you will need more or less water) in a medium bowl and mix well with a spoon. Use only as much water as needed to pick up all of the flour. You should have a thick sticky batter.
3. Heat a 10-inch nonstick skillet (it’s better to use a bigger one if needed but do not use a smaller one as your pancake will be too thick and not cook through) over medium heat for 3-4 minutes. Add 2 tablespoons of the vegetable oil and swirl to coat the bottom of the pan.
4. Scrape the batter into the pan and spread it evenly with the back of a spoon or a spatula to make a large circle.
5. Cook until the bottom is golden brown and crisp, 4 to 5 minutes.
6. Pick up the pancake with a spatula and pour another tablespoon of oil in the center of the pan. Carefully turn the pancake over with a large spatula (you can also slide the pancake out onto a plate and then flip it back into the pan). 
7. Then drizzle another Tablespoon of oil around the edge of the pancake.
8. Use the spatula to tuck in any loose shrimp and keep the circle tidy. Also press gently on the pancake to ensure that all parts are touching the pan.
9. Cook the pancake until the bottom of the pancake is also golden brown and crisp, another 3 to 4 minutes.
10. Flip the pancake one more time and cook for an additional minute to really crisp that side.
11. Slide the pancake onto a large serving platter and serve immediately.

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Notes

*You can use any size shrimp, dicing it if necessary. You can also make this without shrimp if you prefer.

*It’s important to use a non-stick skillet or a very well seasoned pan as the pancake has a tendency to stick. Even with the non-stick skillet, you will need to use the generous amount of oil stated to get that crispy, crunchy exterior.

Keywords: kimchi, pancake, korean, kimchijeon, shrimp, korean snacks,

Think you’re not a big cabbage fan? Have you ever had it braised until it was silky soft in a flavorful broth packed with tender ocean delicacies? Braised Cabbage with Seafood will change how you view cabbage. It can do so much more than get shredded and drenched with mayo. No hate to coleslaw mind you, but cabbage is ready to play a much bigger starring role in your life. You know you’ve been meaning to add more cruciferous veggies into your meals, so let’s get into it.

Braise the Cabbage

Full disclosure, I’m using Napa cabbage for this dish. Its leaves are already a bit softer than green cabbage and it has a mild sweetness. Napa cabbage is ubiquitous in Asian cuisine and plays so many roles, because it is incredibly versatile. It can be shredded and eaten raw in salads, it can be used in soups and stews, it adds a nice crunch to stir fries, and of course, kimchi would not be the same without Napa cabbage.

If you got caught by surprise and had counted on green cabbage being included in this recipe, you can definitely use it instead and it will still be delicious. Just be sure to cook it for a little longer until the cabbage is really tender and soft.

Start by whipping up the sauce. The secret to a good braise is to use a really flavorful braising liquid, and this one delivers. Then we amp up the flavor even more with the addition of several aromatics like dried shrimp, ginger, garlic, and chili flakes. No bland cabbage for us!

Seafood

Now that the cabbage is silky soft and tender, it’s time to make the seafood portion. I use a mix of shrimp, calamari, and scallops. You can find the calamari, or squid, already cleaned and cut in the frozen section. The seafood get very quickly cooked in our braising liquid.

Then I add the cornstarch slurry and let it thicken up the sauce, which just takes about 30 seconds. I add just a touch of toasted sesame oil for added richness.

And with that, we’ve turned cabbage into a sexy, sumptuous feast. Serve it with some hot rice to soak up all of the delicious sauce. Try it and let me know what you think. Comment and rate the recipe below, and show off your creations by tagging us @funkyasiankitchen, we love hearing from you!

Braised Cabbage with Seafood

• Author: Funky Asian Kitchen
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: serves 4

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Ingredients

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• 1 ½ pounds napa cabbage (1 small one)
• ½ large onion, sliced thin
• 2 Tablespoons neutral oil
• 2 Tablespoons dried shrimp
• 3 cloves garlic minced
• 1 tablespoon minced ginger
• ½ teaspoon dried chili flakes
• ½ pound shrimp (I used 21/25 “large” size)
• ½ pound sliced squid*
• 6 pieces large scallops*
• 4 scallions
• 2 teaspoons toasted sesame oil
• 1 Tablespoon cornstarch mixed with 1 Tablespoon water

Sauce:

• 6 oz chicken broth
• 2 Tablespoons shaoxing wine
• 2 Tablespoons oyster sauce
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper

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Instructions

Make the sauce:

1. Combine the chicken broth, shaoxing wine, oyster sauce, salt, and ground pepper in a cup and stir. Set aside.
2. Cut the napa cabbage in half and then cut each half into thirds to yield 6 wedges. Wash and set aside to drain.
3. Trim the scallions and then cut into 2 inch pieces. Set aside.
4. Heat a large 12 inch skillet over medium high heat. Add the oil and onions, stir frying for 2-3 minutes. Next add the dried shrimp, chili flakes, garlic, and ginger and stir fry for a couple of seconds.
5. Add the sauce and stir to combine. Then add the Napa cabbage wedges. Cover with a tight lid and cook for 7-8 minutes, until the napa cabbage is tender and limp. Turn the cabbage wedges a couple of times while cooking so they cook evenly.
6. Use a pair of tongs to transfer the napa cabbage to a large platter, keeping the cooking liquid in the pan.
7. Bring the liquid to a simmer over medium high heat and add the shrimp, squid, scallops, and scallions. Cook uncovered for 3 minutes until the seafood is just cooked. 
8. Add the cornstarch slurry, stirring the sauce as you pour. Let it cook for 30 seconds to thicken and then taste it, adjusting the seasoning if needed.
9. Add the sesame oil and stir to combine.
10. Pour the seafood sauce gently over the napa cabbage.
11. Serve Braised Cabbage with Seafood immediately.

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Notes

*You can find calamari (squid) already cleaned and cut in the freezer section. Defrost before using.

*I used Japanese style boiled scallops, which are already cooked. You can substitute with any scallops you like. Look for natural unsoaked chemical free scallops for best flavor and texture. 

*If you would prefer to use green cabbage, cut the cabbage into wedges. And cook them for 6-8 minutes longer than the recipe states. Take a fork and stab into the wedge. It should easily pierce the cabbage. If not, cook it for a couple minutes longer. You may need to use a bit more chicken broth or water to complete the braise.

Keywords: seafood, shrimp, scallops, cabbage