Perfectly Crispy & Tasty Korean Kimchi Seafood Pancake Recipe 김치 해물 파전

This kimchi seafood pancake recipe was weeks in the making.
The video is a quick one, but it was a long process in finding the best combination, ratio and technique.
Prior to this channel, we would make Korean pancakes as we go by eyeballing what we put in.
Sometimes it turned out great, other times not so great.

Therefore it was time to work on the recipe.
After many trial and errors we have finally come up with the perfect kimchi seafood pancake recipe that is crispy and tasty.

On a side note, editing this video is making me crave for this delicious Korean pancake.
It is crispy with a good balance of flavours to keep your taste buds asking for more.

We are not sure if you have noticed how expensive Korean pancakes are at the restaurants.
Where we live, the lowest price we have seen is $15 for one Korean pancake that is the same size as the one we made in this video.
One pancake is also never enough when sharing.
More importantly they are not always crispy and we LOVE CRISPY.

So why pay so much for a Korean pancake when you can make it easily at home?

Crispy, Juicy & Tasty Korean Kimchi Seafood Pancake by Little Lambs’ Kitchen

Ingredients:
Spring onion
Frozen seafood fix cooked in the microwave for 45 seconds
1/3 Kimchi
Oil for cooking
Pancake Mix:
1/2 teaspoon chicken stock powder
1/2 teaspoon Korean fermented soybean paste
1/3 cup plain flour
1/3 cup potato starch or corn flour
Salt
Sugar
1/2 cup water

Method:
Combine ingredients for batter. Mix well until smooth and runny, add more water is needed.
Add kimchi, spring onion and seafood mix.
Mix gently.
In a medium heated pan, add enough oil to cover the bottom of the pan.
Pour the pancake mixture into the pan and spread the mixture to create a nice flat circle. Rearrange ingredients on top to make it even if required.
Cook for about 4 minutes until bottom is brown and crispy.
Flip and cook for another 2 minutes until the bottom is brown and crispy.
Flip once more then place on a rack or paper towel to rest. This will help drain any excess oil and allow the crispiness to form.
Serve on a plate with dipping sauce. Cut the pancake into pieces using scissors.

The dipping sauce we made in this video is a ratio of 2:2:1 of light soy sauce, rice vinegar and sugar. With a sprinkle of Korean red pepper flakes. (optional: dash of sesame oil)


We hope you give this recipe a try. If you do, let us know how you went.
Don't forget to like, comment and subscribe for more videos.

Do you have a recipe request? Feel free to comment below.


#koreanfood #koreanfoodrecipe #kimchi #pancake #cookingasmr #cookingathome #littlelambskitchen