Korean Flapjacks Recipe

Name: Korean Flapjacks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces shelled and deveined medium shrimp; 4 ounces cleaned small squidtentacles halved, bodies sliced into 1/4-inch-thick rings; 1 1/2 cups plus 2 tablespoons all-purpose flour; 1 teaspoon kosher salt; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 1/2 cups whole milk; 2 large eggs, beaten; Canola oil, for frying; Toasted sesame oil, for frying; 1 cup kimchi, drained and chopped

Servings: persons

4 ounces shelled and deveined medium shrimp
4 ounces cleaned small squidtentacles halved, bodies sliced into 1/4-inch-thick rings
1 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups whole milk
2 large eggs, beaten
Canola oil, for frying
Toasted sesame oil, for frying
1 cup kimchi, drained and chopped

1
In a medium saucepan of salted boiling water, cook the shrimp until almost white throughout, 2 minutes.
2
Using a slotted spoon, transfer the shrimp to a bowl of ice water.
3
Add the calamari to the saucepan and cook until white, 30 seconds; drain and transfer to the ice water.
4
Drain the seafood and pat dry; cut the shrimp into 1/2-inch pieces.
5
In a bowl, whisk the flour with the salt, baking powder and baking soda.
6
Add the milk and eggs; whisk until smooth.
7
Fold in the seafood.
8
In a large nonstick skillet, heat 1 tablespoon each of the canola and sesame oils.
9
For each flapjack, ladle 1/4 cup of the batter into the skillet, leaving space between them.
10
Scatter some kimchi on top, pressing gently, and cook over moderate heat until bubbles start to appear on the surface and the edges are golden, about 3 minutes.
11
Flip the flapjacks, add another tablespoon of canola oil to the skillet and cook until golden and crisp on the bottom, about 3 minutes longer.
12
Transfer to a plate and repeat with the remaining batter.

321

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 ounces shelled and deveined medium shrimp, 4 ounces cleaned small squidtentacles halved, bodies sliced into 1/4-inch-thick rings, 1 1/2 cups plus 2 tablespoons all-purpose flour, 1 teaspoon kosher salt, and more.

Yes, Korean Flapjacks falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Korean Flapjacks

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