30-Minute Korean Shrimp and Kimchi Pancakes
These crispy Korean-style pancakes combine tender shrimp with tangy fermented kimchi in a light, bubbly batter made with lemon-lime soda. The carbonation creates an exceptionally airy texture while the kimchi adds bold, spicy flavor. Served with a savory sesame-soy dipping sauce, these pancakes make an excellent appetizer or light meal. The batter benefits from a brief chill, which helps achieve the perfect crispy exterior and tender interior.
Ingredients
- ½ cup pancake mix such as Bisquickall-purpose flour1:1note:Mix 1/2 cup flour with 1/2 tsp baking powder and pinch of saltadds gluten
conf:4
- ½ cup lemon-lime soda, chilledclub soda1:1
note:Will be less sweet but still provides carbonation
- 2 tablespoons rice vinegar, divided
- 2 teaspoons rice vinegar, divided
- 2 teaspoons sesame seed, divided
- ½ teaspoon ground ginger
- ¼ teaspoon crushed red pepper
- ½ cup prepared kimchi, drained and choppedsauerkraut1:1
note:Different flavor profile but similar fermented tang
- ¼ pound cooked medium shrimp, cut in half into 2 flat pieces
- 2 tablespoons soy sauce
- 2 green onions, thinly sliced
- 2 tablespoons oil
Instructions
- 1
Mix pancake mix, soda, vinegar, sesame seed, ginger and crushed red pepper in medium bowl until blended
- 2
Stir in kimchi, shrimp and green onions
- 3
Refrigerate batter for 5 minutes
- 4
Meanwhile, mix soy sauce, remaining vinegar and sesame seed in small bowl
- 5
Cover and refrigerate sauce until ready to serve
- 6
Heat oil in 10-inch nonstick skillet on medium-high heat
- 7
Pour batter per pancake into skillet
- 8
Cook pancakes until golden brown, turning when edges are dry
- 9
Keep batter refrigerated while cooking batches
- 10
Repeat with remaining batter, adding additional oil if necessary
- 11
Serve pancakes with dipping sauce
Tips
Keep the batter cold while cooking batches to maintain the light, crispy texture from the carbonated soda.
Drain kimchi well and chop into small pieces so the pancakes hold together properly and cook evenly.
Use medium-high heat and don't flip too early - wait until edges look dry and set before turning.
Good to Know
Refrigerate cooked pancakes up to 2 days. Reheat in skillet or toaster oven to restore crispness.
Batter can be made 2 hours ahead and kept refrigerated. Sauce keeps up to 1 week refrigerated.
Serve immediately while hot and crispy with dipping sauce on the side.
Common Mistakes
Don't overmix batter to avoid tough pancakes
Avoid crowding pan to ensure even browning and crispiness
Substitutions
conf:4
note:Will be less sweet but still provides carbonation
note:Different flavor profile but similar fermented tang
note:Flake into similar sized pieces
FAQ
Can I make these pancakes ahead of time?
The batter can be prepared up to 2 hours in advance and kept refrigerated. Cook just before serving for best texture and crispness.
What if I don't have kimchi?
You can substitute with well-drained sauerkraut or pickled vegetables, though the flavor will be different. Add a pinch of gochugaru for Korean heat.
How do I keep cooked pancakes warm?
Place finished pancakes on a wire rack over a baking sheet in a 200°F oven while cooking remaining batches to maintain crispness.