Made with AI
Crispy Kimchi Pancakes with Shrimp and Pork Belly
50 min 1108 kcal per serving Medium
Ingredients
4 Servings
- Raw peeled shrimp800 g
- Diced pork belly500 g
- Minced garlic30 g
- Thinly sliced onions300 g
- Chopped green onions150 g
- All-purpose flour500 g
- Large eggs6 large eggs
- Chopped kimchi600 g
- Gochujang90 g
- Neutral cooking oil60 ml
- Water750 ml
Instructions
- 1
Pat the shrimp dry and cut any especially large shrimp into bite-sized pieces.
- 2
Place the diced pork belly in a large skillet over medium heat. Cook for 6–8 minutes, stirring occasionally, until its fat has rendered and the edges are lightly browned.
- 3
Add the minced garlic to the pork belly and cook for about 30 seconds, until fragrant. Transfer the pork and garlic to a large plate, leaving the rendered fat in the skillet.
- 4
Add the shrimp to the skillet and cook for 1–2 minutes, just until the exterior begins to turn pink. Transfer the shrimp to the plate with the pork; it will finish cooking inside the pancakes.
- 5
In a very large mixing bowl, whisk the eggs, water, and gochujang until evenly combined.
- 6
Add the flour and stir gently just until no large dry pockets remain. Do not overmix; a few small lumps will help keep the pancakes tender and crisp.
- 7
Fold the chopped kimchi, sliced onions, green onions, cooked pork belly, garlic, and partially cooked shrimp into the batter until evenly distributed.
- 8
Heat a large nonstick or well-seasoned cast-iron skillet over medium-high heat. Add a small portion of the neutral cooking oil and swirl it across the surface.
