Shrimp & Kimchi Korean Pancake Recipe

Name: Shrimp & Kimchi Korean Pancake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup pancake mix such as Bisquick(R); 1/2 cup lemon lime soda chilled; 2 tablespoons rice vinegar divided; 2 teaspoons sesame seed McCormick(R), divided; 1/2 teaspoon ginger McCormick(R), Ground; 1/4 teaspoon mccormick red pepper, crushed; 1/2 cup kimchi prepared, drained and chopped; 1/4 pound medium shrimp cooked, cut in half into 2 flat pieces; 2 tablespoons soy sauce; 2 green onions thinly sliced; 4 tablespoons oil

Servings: persons

1/2 cup pancake mix such as Bisquick(R)
1/2 cup lemon lime soda chilled
2 tablespoons rice vinegar divided
2 teaspoons sesame seed McCormick(R), divided
1/2 teaspoon ginger McCormick(R), Ground
1/4 teaspoon mccormick red pepper, crushed
1/2 cup kimchi prepared, drained and chopped
1/4 pound medium shrimp cooked, cut in half into 2 flat pieces
2 tablespoons soy sauce
2 green onions thinly sliced
4 tablespoons oil

1
Mix pancake mix , soda, 2 teaspoons of the vinegar, 1 teaspoon of the sesame seed, ginger and crushed red pepper in medium bowl until blended. Stir in kimchi, shrimp and green onions. Refrigerate batter 5 minutes.
2
Meanwhile, mix soy sauce, remaining 2 tablespoons vinegar and 1 teaspoon sesame seed in small bowl. Cover. Refrigerate until ready to serve.
3
Heat 2 tablespoons of the oil in 10-inch nonstick skillet on medium-high heat. Pour 1/4 cup of batter per pancake into skillet. Cook pancakes until golden brown, turning when edges are dry. (Keep batter refrigerated while cooking batches.) Repeat with remaining batter, adding additional oil if necessary. Serve pancakes with dipping sauce.

210

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: 1/2 cup pancake mix such as Bisquick(R), 1/2 cup lemon lime soda chilled, 2 tablespoons rice vinegar divided, 2 teaspoons sesame seed McCormick(R), divided, and more.

Yes, Shrimp & Kimchi Korean Pancake falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Shrimp & Kimchi Korean Pancake

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